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RHEOLOGY OF LIQUID FOODS ‐ A REVIEW 1
Author(s) -
RAO M. A.
Publication year - 1977
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1977.tb01173.x
Subject(s) - thixotropy , rheology , viscoelasticity , shear thinning , dilatant , materials science , viscosity , flow properties , newtonian fluid , thickening agent , apparent viscosity , thickening , thermodynamics , composite material , mechanics , polymer science , physics
Liquid foods are classified and their properties discussed under various types of rheological behavior: Newtonian, pseudoplastic, shear thickening, thixotropic, and viscoelastic. Rheological data on selected liquid foods are summarized in either tabular form or in the form of equations. Wherever possible the influence of temperature, constituents, and structure on the rheological behavior is detailed. Because many foods are suspensions, the measurement of flow properties of suspensions and factors influencing their rheological behavior are also covered. Finally, the relationship between the flow behavior and the sensory evaluation of mouth feel and viscosity is discussed.