Measurement of Flow and Viscoelastic Properties

Chapter
Part of the Food Engineering Series book series (FSES)

Abstract

Techniques for measuring rheological properties of fluid foods are discussed in this chapter. First, the traditional measuring systems are considered, followed by microrheological techniques using micrometer-scale probes.

Keywords

Measurement of flow and viscoelastic properties Concentric cylinder geometry Cone-plate geometry Capillary geometry Static and dynamic yield stress Dynamic rheology Microrheology 

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Copyright information

© Springer Science+Business Media New York 2014

Authors and Affiliations

  1. 1.Department of Food ScienceCornell UniversityGenevaUSA

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