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.contributor.author	Guzelis, C.
dc.date.accessioned	2021-01-25T20:48:39Z
dc.date.available	2021-01-25T20:48:39Z
dc.date.issued	2018
dc.identifier.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85046245501&partnerID=40&md5=53bd377326a8a3d00e67fa9ace45fee9
dc.identifier.uri	https://dspace.yasar.edu.tr/xmlui/handle/20.500.12742/10003
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.language.iso	English
dc.publisher	2017 10th International Conference on Electrical and Electronics Engineering, ELECO 2017
dc.title	Effect of chaotic mixing on the rheological characterization of mayonnaise
dc.type	Conference Paper
dc.relation.firstpage	1368
dc.relation.lastpage	1371
dc.relation.volume	2018-January
dc.description.affiliations	Food Technology Programme, Yaşar University, Bornova, Izmir, 35100, Turkey; Department of Electrical and Electronics Engineering, Yaşar University, Bornova, Izmir, 35100, Turkey; Department of Electrical and Electronics Engineering, Izmir Katip Çelebi Uni

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