What do you mean by rheology of food?
Food rheology is the study of deformation and flow of foods under well-defined conditions and has been shown to be closely correlated with food texture (Bourne, 2002).
Why is rheology important in food?
Researchers believe that rheological characterization is essential for the development, optimization, and processing of foods. Food rheology also determines the food texture. Rheological flow properties deal with the perception of food when we touch or put it into our mouth.
What is rheology in agriculture?
Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions.
What are the applications of rheometer in food?
In addition to pure mechanical properties, rheology can also help estimate the stability and shelf life of a complex food formulation. The stability of a system like food emulsions or food dispersions can be predicted by measuring the formulation’s viscoelastic properties.
What are the application of rheometer in food?
Food rheometers for the study of mechanical food properties such as viscosity and stability. A food’s final properties play a large role in determining a consumer’s experience with and acceptance of that food. For example, cream cheese should be easily spreadable, even if it was just taken out of the refrigerator.
What is rheology measurement?
Rheometry measures the amount of deformation a material or liquid undergoes when a force is applied. The combination of stress, strain and shear behavior forms the basis of rheology, the science of the deformation of materials.
What is rheology and its application?
Rheology is science which treats the deformation and flow of materials. The science of rheology is applied to the physics, chemistry, engineering, medicine, dentistry, pharmacy, biology and so on. Classical theory of elasticity treats the elastic solid which is accordant to Hooke’s law [ 1].
Where is rheology used?
Applications. Rheology has applications in materials science, engineering, geophysics, physiology, human biology and pharmaceutics. Materials science is utilized in the production of many industrially important substances, such as cement, paint, and chocolate, which have complex flow characteristics.
What is food rheology?
Food rheology covers a wide range of fluids and semi-solid materials from dilute juices, through gels and emulsions to solid cheese and breads. Food is familiar to all and everybody can relate to the texture or consistency and thus get a feel for its rheological properties.
What are the rheological properties of food?
Fast speed control The shear viscosity is probably still the most commonly know rheological property of food products. Its importance can be seen from the huge variety of different thickeners available to stabilize food or to make it appeal to the customer’s expectations.
What are the best books on food rheology?
Freeman Press, East Lansing (1996) [3] Rao M. A. “Rheology of fluid and semisolid foods – Principles and applications“. 2ndEd., Springer, New York (2007) [4] Oldörp K. “Applied food rheology – Using fast speed control and axial measurements“. Thermo Fisher Scientific Application note V238 (2009) [5] Schramm G.
Why are rheological and texture properties important in the food industry?
Rheological and texture properties play an important role during the entire life cycle of liquid or solid food formulations.