Transient Flow of Mayonnaise Described by a Nonlinear Viscoelasticity Model

Dynamic and stress relaxation tests were carried out to verify the applicability of the Wagner model for describing transient flow of mayonnaise. Tests were done on two commercial brands at temperatures ranging between 10 and 40C. It was necessary to modify the model by introducing the Soskey‐Winter damping function to describe the nonlinear relaxation modulus of mayonnaise. This modified Wagner model fits transient flow better at low shear rates, because the damping function estimated from stress relaxation tests does take into account the irreversible breakdown of mayonnaise.