Measurement and interpretation of rheological properties of foods

Abstract: A technical overview summarizes and discusses the theoretical background associated with measurements and interpretations of theory and its anomalies. Attention also is given to considerations of elongational viscous flow to interpret lubricated with uniaxial compression of highly viscous and elastic foods such as dough. The importance of experimental design in evaluating the rheological properties of foods in processing is emphasized. It is concluded that basic rheological tests can assist the evaluation of the properties of complex foods.