Abstract
Food scientists are routinely confronted with the need to measure physical properties related to sensory texture and processing needs. These properties are determined by rheological methods, where rheology is a science devoted to the deformation and flow of all materials. Rheological properties should be considered a subset of the textural properties of foods, because the sensory detection of texture encompasses factors beyond rheological properties. Specifically, rheological methods accurately measure “force,” “deformation,” and “flow,” and food scientists and engineers must determine how best to apply this information. For example, the flow of salad dressing from a bottle, the snapping of a candy bar, or the pumping of cream through a homogenizer are each related to the rheological properties of these materials. In this chapter, we describe fundamental concepts pertinent to the understanding of the subject and discuss typical examples of rheological tests for common foods. A glossary is included as Sect. 30.6 to clarify and summarize rheological definitions throughout the chapter.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Steffe JF (1996) Rheological methods in food process engineering, 2nd edn. Freeman, East Lansing, MI
Muller HG (1973) An introduction to food rheology. Crane, Russak, Inc., New York
Rao MA (1999) Rheology of fluid and semisolid foods: principles and applications. Aspen, Gaithersburg, MD
Macosko CW (1994) Rheology: principles, measurements, and applications. VCH, New York
Barnes HA, Hutton JF, Walters K (1989) An introduction to rheology. Elsevier Science, New York
Diehl KC, Hamann DD, Whitfield JK (1979) Structural failure in selected raw fruits and vegetables. J Texture Stud 10:371–400
Bourne MC (1982) Food texture and viscosity: concept and measurement. Academic, New York
Hamann D, Zhang J, Daubert CR, Foegeding EA, Diehl KC (2006) Analysis of compression, tension and torsion for testing food gel fracture properties. J Texture Stud 37:620–639
Steffe JF, Daubert CR (2006) Bioprocessing pipelines: rheology and analysis. Freeman, East Lansing, MI
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
Copyright information
© 2010 Springer Science+Business Media, LLC
About this chapter
Cite this chapter
Daubert, C.R., Foegeding, E.A. (2010). Rheological Principles for Food Analysis. In: Food Analysis. Food Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-1478-1_30
Download citation
DOI: https://doi.org/10.1007/978-1-4419-1478-1_30
Published:
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-1477-4
Online ISBN: 978-1-4419-1478-1
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)