Rheological properties of many solid foods in terms of a few simple concepts.Ī material that exhibits ideal elastic behavior is referred to as a Hookean solid after the scientist Range of different behavior it is still possible to characterize the Some mayīe soft, others hard some may be brittle, others rubbery some may break In our everyday lives we come across solid materials that exhibit quiteĭifferent rheological properties. Plastic will be introduced, as well as some of the deviations from these models Complex systems can then be described by combining two orįollowing sections the concepts of the ideal solid, ideal liquid and ideal Models: the ideal solid, the ideal liquid, and the ideal plastic. The main objectives of food rheologists is to develop instrumentation andĬoncepts that can be used to measure and describe these various types ofĭiversity and complexity of food systems it is possible to systematicallyĬharacterize many of their rheological properties in terms of a few simple Rheological behaviors, ranging from low viscosity fluids ( e.g., milk or orange juice) to hard solids ( e.g., hard candy). Structurally complex systems that can exhibit a wide range of different The ingredients and processing conditions needed to produce high quality and This type of information enables food manufacturers to optimize Fundamental studies aim to better understand the complex relationshipīetween the overall rheological properties of foods and the type andĬoncentration of ingredients that they contain. In Research and Development laboratories. Routine analysis in quality assurance laboratories, and for fundamental studies The obvious importance of rheology in foods means that it is essentialįor food scientists to have analytical techniques to measure these Or the ease at which they can be packed into containers is largely determined The stability and appearance of foods oftenĭepends on the rheological characteristics of their components, e.g., emulsions, spreads and Many of the textural properties that human beings perceive when theyĬonsume foods are largely rheological in nature, e.g., creaminess, juiciness, smoothness, brittleness, tenderness, Number of different areas of food science. Involve applying a force to a material and measuring its flow or change in Rheology is the science concerned with the deformation and flow of

Creep test low viscosity fluids