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

被引：18
|
作者：
SUZUKI, K
MAEDA, T
MATSUOKA, K
KUBOTA, K
机构：
[1] The Dept of Applied Biological Science, Hiroshima Univ, Higashi-Hiroshima, 724
来源：
JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1991.tb05384.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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).
引用
收藏
页码：796 / +
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