Overview: Semisolid Foods

Tan, Juzhong

doi:10.1007/978-3-030-27134-3_2

Juzhong Tan¹⁵

Part of the book series: Food Engineering Series ((FSES))

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2 Citations

Abstract

Composition and microstructure can significantly influence the rheological and texture behaviors of semisolid food. It is important for food manufacturers to modify their formulations and processing methods to produce products with desirable texture, appearance, and processing properties. This chapter gives an overview on key semisolid food rheological behaviors, including non-Newtonian, viscoelastic, and creep-recovery behaviors, as well as rheological models used for semisolid foods. Examples of and mechanism for modifying rheological and texture behaviors by composition, microstructure, and physical treatments are provided. Typical semisolid foods, including yogurt, salad dressing, mayonnaise, butter spread, and sauce, are used as examples.

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Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, NJ, USA
Juzhong Tan

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School of Food Science, University of Idaho, Moscow, ID, USA
Helen S. Joyner

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Tan, J. (2019). Overview: Semisolid Foods. In: Joyner, H. (eds) Rheology of Semisolid Foods. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-27134-3_2

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DOI: https://doi.org/10.1007/978-3-030-27134-3_2
Published: 14 November 2019
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-27133-6
Online ISBN: 978-3-030-27134-3
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