Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions.[1] The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture. The acceptability of food products to the consumer is often determined by food texture, such as how spreadable and creamy a food product is. Food rheology is important in quality control during food manufacture and processing.[2] Food rheology terms have been noted since ancient times. In ancient Egypt, bakers judged the consistency of dough by rolling it in their hands.[3]
- ^ B.M. McKenna, and J.G. Lyng (2003). Texture in food > Introduction to food rheology and its measurement. pp. 2–3. ISBN 9781855736733. Retrieved 2009-09-18.
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Peter K.W. Herh, Steven M. Colo, Nick Roye, and Kaj Hedman (2000). "Rheology of foods: New techniques, capabilities, and instruments" (PDF). Circle Reader Service. Retrieved 2009-09-18.
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Brummer, Rüdiger (2006). "Rheology Essentials of Cosmetic and Food Emulsions > Excursion in the World of Food Rheology". www.springerlink.com. doi:10.1007/3-540-29087-7_13.
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