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The effect of temperature and vibration on emulsion stability of mayonnaise in two different package types
Author(s) -
Mackson Jeffery P.,
Singh S. Paul
Publication year - 1991
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2770040206
Subject(s) - emulsion , stability (learning theory) , vibration , materials science , composite material , biological system , engineering , computer science , acoustics , chemical engineering , physics , biology , machine learning
Mayonnaise in two different packages was compared for its susceptibility to vibration‐induced breakdown. The researchers investigated the effect of truck vibration on emulsion stability and compared two different package systems. The containers were 32 oz glass and 32 oz polyethylene terephthalate (PET). Mayonnaise was conditioned at three different temperatures (40°, 72° and 100 °F), for three time periods (21, 26 and 36 days), and vibrated at normal and worst‐case transportation g levels. Emulsion stability was quantified by specific gravity, percentage of surface oil, and qualitatively rated by a visual pass/fail test. The specific gravity measure positively correlated to surface oiling. Glass containers showed a higher rate of emulsion failure at the worst‐case vibration levels. No consistent difference in emulsion breakdown was found between plastic and glass at the normal transportation g levels.