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Rheological Properties of Foods

  • Chapter
Physical Properties of Foods

Part of the book series: Food Science Text Series ((FSTS))

Abstract

In this chapter, rheological properties of foods are discussed, concentrating on the principles of flow behavior and deformation of food systems. The principles of viscosity and texture measurement methods and the devices used in these methods are explained in detail. In addition, models used to understand the rheology of food materials are discussed.

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Authors and Affiliations

  1. Department of Food Engineering, Middle East Technical University, Ankara, 06531, Turkey

    Serpil Sahin

  2. Department of Food Engineering, Middle East Technical University, Ankara, 06531, Turkey

    Servet Gülüm Sumnu

Authors
  1. Serpil Sahin
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  2. Servet Gülüm Sumnu
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© 2006 Springer

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Sahin, S., Sumnu, S.G. (2006). Rheological Properties of Foods. In: Physical Properties of Foods. Food Science Text Series. Springer, New York, NY. https://doi.org/10.1007/0-387-30808-3_2

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