Food Analysis pp 541-554 | Cite as

Rheological Principles for Food Analysis

  • Christopher R. Daubert
  • E. Allen Foegeding
Part of the Food Analysis book series (FSTS)


Food scientists are routinely confronted with the need to measure physical properties related to sensory texture and processing needs. These properties are determined by rheological methods, where rheology is a science devoted to the deformation and flow of all materials. Rheological properties should be considered a subset of the textural properties of foods, because the sensory detection of texture encompasses factors beyond rheological properties. Specifically, rheological methods accurately measure “force,” “deformation,” and “flow,” and food scientists and engineers must determine how best to apply this information. For example, the flow of salad dressing from a bottle, the snapping of a candy bar, or the pumping of cream through a homogenizer are each related to the rheological properties of these materials. In this chapter, we describe fundamental concepts pertinent to the understanding of the subject and discuss typical examples of rheological tests for common foods. A glossary is included as Sect. 30.6 to clarify and summarize rheological definitions throughout the chapter.


Shear Stress Shear Rate Rheological Property Apparent Viscosity Food Scientist 
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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  1. 1.Department of Food, Bioprocessing & Nutrition SciencesNC State UniversityRaleighUSA

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