INFLUENCE OF HOMOGENIZATION ON RHEOLOGICAL PROPERTIES OF SALAD MAYONNAISE WITH THE ADDITION OF PULP KIWI

U ovom radu istraživan je utjecaj procesa homogenizacije (brzina rotora, vrijeme homogenizacije, tip rotor/stator sustava) na reološka svojstva salatne majoneze. Za izradu salatne majoneze korištena je uljna faza sa dvije različite vrste biljnih ulja: suncokretovo ulje (rafinirano), bučino ulje (nerafinirano). Mehanički proces homogenizacije majoneze proveden je kod 10 000, 12 000, 15 000 o/min i vremenu 1, 2, 3 min pri sobnoj temperaturi. Majoneze sa 70% uljnom fazom izrađene su po tradicionalnoj recepturi bez dodanog konzervansa čime je trajnost proizvoda vremenski ograničena. Mjerenje reoloških svojstava provedeno je na rotacijskom viskozimetru s koncentričnim cilindrima pri temperaturi 25ºC. Iz dobivenih podataka izračunati su reološki parametri prividna viskoznost, koeficijent konzistencije i indeks tečenja. Dobiveni rezultati pokazuju da brzina rotora, vrijeme trajanja homogenizacije i vrsta rotor/stator sustava utječu na reološka svojstva salatne majoneze. Veća viskoznost i konzistencija salatne majoneze dobivena je primjenom sustava rotor/stator tip 2.This paper shall research the influence of homogenization (rotor speed, time homogenization, type rotor/stator system ) on the rheological properties of mayonnaise salad . For making salad mayonnaise oil phase used with two different types of vegetable oils: sunflower oil (rafined), pumpkin seed oil (unrafined). The mehanical process of homogenization of the mayonnaise has been done at 10 000, 12 000, 15 000 revolutions per minute for 1, 2 and 3 minutes at room temperature. Mayonnaise with a 70% oil phase is made according to the traditional recipe without added conservatives, which limits its durability. The rheological measurements were performed on a rotating viscometer with concentric cylinders, at 25ºC. With the use of these results the rheological parameters – apparent viscosity, consistency, coefficient and flow behaviour indeks – have been calculated. The results show that the speed of the rotor, during homogenization and type rotor/stator system affect the rheological properties of mayonnaise salad. The higher the viscosity and consistency of mayonnaise salad were obtained for the system rotor/stator type second