Rheological Principles for Food Analysis

Food scientists often need to measure physical properties related to both behavior during food processing and the sensory texture of food products. Rheological properties are determined by applying and measuring forces and deformations as a function of time. To convert these measurements into fundamental physics-based rheological properties requires an understanding of the material and testing method. This chapter covers the fundamentals of rheology, various rheological fluid models, and rheometry of three types: (1) compressions, extension, and torsion analysis, (2) rotational viscometry, and (3) oscillatory rheometry. An overview of novel rheological methods used in the food industry is also provided. In addition, a section of the chapter discusses selection of rheological tests based on multiple considerations.