Encyclopedia of Agrophysics

2011 Edition
| Editors: Jan Gliński, Józef Horabik, Jerzy Lipiec

Rheology in Agricultural Products and Foods

Reference work entry
DOI: https://doi.org/10.1007/978-90-481-3585-1_134


Deformation in agricultural products and foods; Flowing in agricultural products and foods


Rheology is the part of science dealing with the flow of matter: mainly liquids but also soft solids or solids in states where they flow rather than deform elastically. It applies to substance aggregates of different properties (see Agrophysical Objects (Soils, Plants, Agricultural Products, and Foods)), including biological materials (see Physical Properties of Raw Materials and Agricultural Products). Complex materials of this type cannot be characterized by a single parameter like viscosity – in fact viscosity changes due to other factors. The experimental characterization of the rheological properties of a material is termed “rheometry.”

Shortly speaking, rheology is an extension of the “classical” disciplines of elasticity and (Newtonian) fluid mechanics (see Stress–Strain Relations) to materials whose mechanical behavior cannot be described by the classical theories. Open...

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© Springer Science+Business Media B.V. 2011

Authors and Affiliations

  1. 1.Department of PhysicsCzech University of Life SciencesPrague 6-SuchdolCzech Republic