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Effects of Constituent Concentration on Rheological Properties of Corn Oil‐In‐Water Emulsions
Author(s) -
SUZUKI KANICHI,
MAEDA TAKUYA,
MATSUOKA KUNIHIKO,
KUBOTA KIYOSHI
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb05384.x
Subject(s) - rheology , lecithin , viscometer , viscosity , shear thinning , chemistry , chromatography , apparent viscosity , corn oil , emulsion , chemical engineering , food science , materials science , organic chemistry , composite material , engineering
Rheological properties were studied with a tube viscometer. Emulsifying agents were soy lecithin and Tween 20. The volume concentration of dispersed phase, φ, ranged from 0.32‐0.62. The emulsions behaved as pseudoplastic fluids. The flow behavior index, n, of the lecithin emulsions increased slightly with increasing φ and concentration of emulsifying agent, C e . However, the n values of Tween 20 emulsions were nearly constant. Apparent viscosity of the emulsions increased with increase of φ and C e . With φ constant the apparent viscosity was still strongly affected by C e .