Abstract
Two series of mayonnaise samples were prepared and used as model mayonnaise to study the slip phenomenon during shear measurements. The slip phenomenon, which is due to the non-homogenous stress field and/or direct fluid-geometry surface interactions, was examined by setting different gaps in a parallel disk rheometer. The magnitude of the slip velocity was greatly affected by the oil concentration and/or xanthan gum concentration as well as the applied shear stress during the shear measurement. The true shear rate could be corrected with measured apparent shear rate using a simple model, but the applied shear stress was limited due to the weak structure of the mayonnaise sample and measuring range limits of plate-plate geometry.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
