Food rheology is a science that has the aim to measure and interpret mechanical and flow behavior of these materials. There are two approaches diversifying and unifying, the first one is more empirical and is based mainly on industrial experience, whereas the second one stand on more solid theory, mainly taken from polymer science. Empirical instruments useful for industries are illustrated. Fundamental rheometry is described. Flow curve, creep compliance, and dynamic moduli are presented as a tool for food characterization. The network theory in terms of both relaxation spectrum and weak gel is discussed referring to specific example of food
Rheological Properties of Food Materials
de Cindio B.;Baldino N.;GABRIELE, DOMENICO;Lupi F. R.
2015-01-01
Abstract
Food rheology is a science that has the aim to measure and interpret mechanical and flow behavior of these materials. There are two approaches diversifying and unifying, the first one is more empirical and is based mainly on industrial experience, whereas the second one stand on more solid theory, mainly taken from polymer science. Empirical instruments useful for industries are illustrated. Fundamental rheometry is described. Flow curve, creep compliance, and dynamic moduli are presented as a tool for food characterization. The network theory in terms of both relaxation spectrum and weak gel is discussed referring to specific example of foodI documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
