Application of Rheology to Fluid Food Handling and Processing

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


In this chapter, we consider application of rheology to handling and processing operations. However, it should be noted that there are many situations where rheology is applied. Earlier, sensory assessment and swallowing of foods were considered in Chapter 7. Table 8-1 contains some of the phenomena in which rheological behavior plays an important role and the typical shear rates encountered in them. The latter should also provide guidelines for obtaining the shear rate range over which rheological data should be obtained.
Table 8-1

Typical Shear Rates of Foods and Pharmaceuticals in Practice*


Shear Rate Apparent Viscosity Residence Time Distribution Flow Behavior Index Dispersion Number 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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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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