Rheological behavior of some food solid emulsions

Authors: Andra TĂMAŞ1*, Mariana POP1, Alfa Xenia LUPEA2, Aurel ARDELEAN2

Affiliation: 1 Faculty of Industrial Chemistry and Environmental Engineering, Polytechnic University of Timişoara, Romania; 2 Faculty of Medicine, Pharmacy and Dental Medicine, “Vasile Goldis” Western University Arad, Romania


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ABSTRACT. The paper presents the addition influence of some forest fruits aqueous extracts (introduced “as such” or like oil in water emulsions) about the stability of food solid emulsions. The estimation of rheological properties of these emulsions as well as for the control sample was realized under controlled temperature, after 72 hours from preparation. From the dependence between the shear stress τ and the shear rate γ it was established that the emulsions present non-Newtonian behavior with initial shear stress τ0 and a very good stability.


Keywords: extract, rheological behaviour, shear rate, shear stress, stability