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Rheological evaluation of the textural properties of foods

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Progress and Trends in Rheology II

Abstract

A review is offered of the rheological methodology that is used to determine the shear stress-shear rate conditions operating in the mouth during the evaluation of the viscosity of liquid foods and the stress-strain conditions prevailing during the evaluation of the firmness/hardness of solid foods. It is shown that the two sets of conditions vary with the rheological properties of the liquid and solid foods.

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Author information

Authors and Affiliations

  1. Department of Food and Nutritional Sciences, King’s College (University of London) Kensington Campus, Campden Hill Road, London, W8 7AH, England

    Prof. P. Sherman

Authors
  1. Prof. P. Sherman
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Editor information

Editors and Affiliations

  1. Dortmund, Germany

    Hanswalter Giesekus (Executive Editor) & Mark Francis Hibberd Ph. D. (Co-Editor) (Executive Editor) &  (Co-Editor)

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© 1988 Springer-Verlag Berlin Heidelberg

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Sherman, P. (1988). Rheological evaluation of the textural properties of foods. In: Giesekus, H., Hibberd, M.F. (eds) Progress and Trends in Rheology II. Steinkopff, Heidelberg. https://doi.org/10.1007/978-3-642-49337-9_8

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  • DOI: https://doi.org/10.1007/978-3-642-49337-9_8

  • Publisher Name: Steinkopff, Heidelberg

  • Print ISBN: 978-3-642-49339-3

  • Online ISBN: 978-3-642-49337-9

  • eBook Packages: Springer Book Archive

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