Advertisement

Food Analysis pp 541-554 | Cite as

Rheological Principles for Food Analysis

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

Abstract

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.

Keywords

Shear Stress Shear Rate Rheological Property Apparent Viscosity Food Scientist 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. 1.
    Steffe JF (1996) Rheological methods in food process engineering, 2nd edn. Freeman, East Lansing, MIGoogle Scholar
  2. 2.
    Muller HG (1973) An introduction to food rheology. Crane, Russak, Inc., New YorkGoogle Scholar
  3. 3.
    Rao MA (1999) Rheology of fluid and semisolid foods: principles and applications. Aspen, Gaithersburg, MDGoogle Scholar
  4. 4.
    Macosko CW (1994) Rheology: principles, measurements, and applications. VCH, New YorkGoogle Scholar
  5. 5.
    Barnes HA, Hutton JF, Walters K (1989) An introduction to rheology. Elsevier Science, New YorkGoogle Scholar
  6. 6.
    Diehl KC, Hamann DD, Whitfield JK (1979) Structural failure in selected raw fruits and vegetables. J Texture Stud 10:371–400CrossRefGoogle Scholar
  7. 7.
    Bourne MC (1982) Food texture and viscosity: concept and measurement. Academic, New YorkGoogle Scholar
  8. 8.
    Hamann D, Zhang J, Daubert CR, Foegeding EA, Diehl KC (2006) Analysis of compression, tension and torsion for testing food gel fracture properties. J Texture Stud 37:620–639CrossRefGoogle Scholar
  9. 9.
    Steffe JF, Daubert CR (2006) Bioprocessing pipelines: rheology and analysis. Freeman, East Lansing, MIGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

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

Personalised recommendations