Mixing reommetry data for the viscous emulsion flow curve of caballa (scomber scombrus)
DOI:
https://doi.org/10.25214/27114406.918Keywords:
Rheometry, emulsions, fluids, food.Abstract
This contribution contains data associated with the research article entitled "Rheometrical characterization of Caballa emulsion (Scomber Scombrus)" (Jaimes et al., 2012) Caballa is a fish where most of its emulsions contain emulsifiers, such as proteins or low molecular weight surfactants, substances with surface activity that have the property of being absorbed at the interface forming a layer surrounding the drop, therefore, the tension surface between both fluids are significantly reduced, which facilitates the formation of the emulsion and prolongs it. Here the rheological characterization data for a Scomber Scombrus emulsion are presented are exposed by a mixture rheometry showing the energy consumption for the emulsion during mixing with the anchor stirrer and the helical ribbon type stirrer.
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Copyright (c) 2024 José Jaimes Morales, Raúl Martelo Gómez, José Torres González (Autor/a)
This work is licensed under a Creative Commons Attribution 4.0 International License.
