Effect of chaotic mixing on the rheological characterization of mayonnaise

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Date
2018
Author
Genc, S.
Izmir, T.T.
Uzel, R.A.
Demirkiran, G.
Sahin, S.
Guzelis, C.
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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
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https://www.scopus.com/inward/record.uri?eid=2-s2.0-85046245501&partnerID=40&md5=53bd377326a8a3d00e67fa9ace45fee9
https://dspace.yasar.edu.tr/xmlui/handle/20.500.12742/10003
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