Effect of Chaotic Mixing on the Rheological Characterization of Mayonnaise

dc.contributor.author	Genc, S.
dc.contributor.author	Izmir, T.T.
dc.contributor.author	Uzel, R.A.
dc.contributor.author	Demirkiran, G.
dc.contributor.author	Sahin, S.
dc.date.accessioned	2021-01-25T19:33:28Z
dc.date.available	2021-01-25T19:33:28Z
dc.date.issued	2017
dc.identifier.issn	Guzelis, C.
dc.identifier.uri	https://dspace.yasar.edu.tr/xmlui/handle/20.500.12742/7696
dc.description.abstract	In this study, a new mixing method for mayonnaise was developed. A chaotic hand mixer was designed. The speed of the mixer rotor was chaotically changed with the proposed method. Performance of the mixed mayonnaise was evaluated by a rheological character
dc.description.sponsorship	Yasar UniversityYasar University [BAP052]
dc.language.iso	English
dc.publisher	IEEE
dc.title	Effect of Chaotic Mixing on the Rheological Characterization of Mayonnaise
dc.type	Proceedings Paper
dc.relation.firstpage	1368
dc.relation.lastpage	1371
dc.description.woscategory	Engineering, Electrical & Electronic
dc.description.wosresearcharea	Engineering
dc.identifier.wosid	WOS:000426978800246
dc.identifier.ctitle	10th International Conference on Electrical and Electronics Engineering (ELECO)
dc.identifier.cdate	NOV 30-DEC 02, 2017

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