EFFECTS OF CONSTITUENT CONCENTRATION ON RHEOLOGICAL PROPERTIES OF CORN OIL-IN-WATER EMULSIONS

Rheological properties were studied with a tube viscometer. Emulsifying agents were soy lecithin and Tween 20. The volume concentration of dispersed phase, phi, 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 phi 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 phi and C(e). With phi-constant the apparent viscosity was still strongly affected by C(e).