Rheological Behavior of Processed Fluid and Semisolid Foods

  • M. Anandha Rao
Part of the Food Engineering Series book series (FSES)


In this chapter, the rheological properties of processed fluid and semisolid foods will be discussed. Where data are available, the role of the composition of the foods on their rheological behavior will be emphasized. In addition, literature values of data on several foods, many of which are discussed here and some that are not discussed, are given at the end of this chapter.


Shear Rate Apparent Viscosity Orange Juice Grape Juice Insoluble Solid 
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© Springer Science+Business Media, LLC 2007

Authors and Affiliations

  • M. Anandha Rao
    • 1
  1. 1.Department of Food Science and Technology CornellUniversity GenevaNew York

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