Abstract
Fluids are substances that flow without disintegration when pressure is applied. This definition of a fluid includes gases, liquids, and certain solids. A number of foods are fluids. In addition, gases such as compressed air and steam are also used in food processing and they exhibit resistance to flow just like liquids. In this chapter, the subject of fluid flow will be discussed from two standpoints: the resistance to flow and its implications in the design of a fluid handling system, and evaluation of rheological properties of fluid foods.
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Toledo, R.T. (2007). Flow of Fluids. In: Fundamentals of Food Process Engineering. FOOD SCIENCE TEXT SERIES. Springer, Boston, MA. https://doi.org/10.1007/0-387-29241-1_6
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DOI: https://doi.org/10.1007/0-387-29241-1_6
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-387-29019-5
Online ISBN: 978-0-387-29241-0
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