Abstract
Fluids such as air and water have simple flow properties which are not functions of the previous process history of the material. Food materials are more complex, however, and their flow properties may be strong functions of the way in which they have been previously processed. For example, the flow behaviour of a yoghurt is a function of the bonding between the molecular chains of the protein aggregates which constitute it; if those bonds are disrupted by stirring or pumping, the flow properties of the material may change. This can be seen clearly by comparing a set and stirred yogurt bought from a supermarket and containing the same ingredients; the set material behaves essentially as a solid, whilst the stirred yoghurt has properties more like a liquid.
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© 1997 Springer Science+Business Media Dordrecht
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Rielly, C.D. (1997). Food rheology. In: Fryer, P.J., Pyle, D.L., Rielly, C.D. (eds) Chemical Engineering for the Food Industry. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3864-6_5
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DOI: https://doi.org/10.1007/978-1-4615-3864-6_5
Publisher Name: Springer, Boston, MA
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