Rheological Measurements of Food Products
摘要
Rheology plays an integral role in product development, quality control, process design, and scale-up of food products. Rheology is a science based on fundamental physical relationships concerned with how all materials respond to applied forces or deformations. This laboratory exercise uses common rheological instruments to measure the rheological behaviors of several fluid and solid food products. A Brookfield rotational viscometer and Bostwick consistometer are used to test honey and salad dressing, and a Texture Analyzer is used to test two types of cheese products.