Reologické vlastnosti majonézy

This diploma thesis deals with rheological properties of mayonnaise. The theoretical part of the thesis deals with the characterization of mayonnaise and the emulsion that mayonnaise represents, it deals with production of mayonnaise, components and storage too. Another issue is about rheological properties of foods and effects that affect them. The practical part deals with evaluation of analytical indicators, such as pH, titration acidity, fat content and dry matter and rheological properties. The aim of this thesis is to determine what type of fluid mayonnaise represents. The viscosity of samples was measured by a rotary viscometer at increasing shear rate and subsequently at constant shear rate for 300 seconds. Flow curves were created from these data, they represent dependence of shear stress on shear rate, which indicate that mayonnaise is a non-Newtonian fluid that have plastic and pseudoplastic behavior. Dependence of viscosity on time were created, it indicates that mayonnaise have thixotropic behavior. Control and adjustment of rheological properties such as viscosity provide a quality product