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Influence of disperse phase concentration upon the viscoelastic behaviour of emulsions

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Abstract

Rheology of soya oil-water emulsions in the linear region has been studied. The viscoelastic response consisted of three contributions. There was a purely elastic component, a purely viscous component and a contribution due to the retarded compliance. Emulsions became more viscous and elastic with increasing soya oil concentration. Sharp changes in rheology were observed as the concentration approached the random close packed limit. There was also a marked increase in zero-shear viscosity. Breakdown of coagulation structure was observed as the shear stress was increased into the non-linear region. The rheological behaviour of the emulsions in the linear region could be adequately described by the generalized Kelvin-Voigt model.

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Authors and Affiliations

  1. AFRC Food Research Institute, Colney Lane, NR4 7UA, Norwich, England

    N. Gladwell, R. R. Rahalkar & P. Richmond

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  1. N. Gladwell
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  2. R. R. Rahalkar
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  3. P. Richmond
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Gladwell, N., Rahalkar, R.R. & Richmond, P. Influence of disperse phase concentration upon the viscoelastic behaviour of emulsions. Rheol Acta 25, 55–61 (1986). https://doi.org/10.1007/BF01369980

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  • DOI: https://doi.org/10.1007/BF01369980

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