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2017 | OriginalPaper | Chapter

26. Viscosity Measurements of Fluid Food Products

Author : Helen S. Joyner

Published in: Food Analysis Laboratory Manual

Publisher: Springer International Publishing

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Abstract

Rheology plays an integral role in product development, quality control, process design, and scale-up of food products. Rheology is a science based on fundamental physical relationships concerned with how all materials respond to applied forces or deformations. Flow behavior is one such response to force or deformation. In this laboratory exercise, the viscosities of two fluid foods, salad dressing and honey, are measured using common rheological instruments widely used throughout the food industry: Brookfield rotational viscometer, Zahn cup, and Bostwick consistometer.

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Literature
go back to reference Joyner, HS, Daubert CR (2017) Rheological principles for food analysis. Ch 29. In: Nielsen SS (ed) Food analysis, 5th edn. Springer, New York Joyner, HS, Daubert CR (2017) Rheological principles for food analysis. Ch 29. In: Nielsen SS (ed) Food analysis, 5th edn. Springer, New York
go back to reference Singh RP, Heldman DR (2001) Introduction to food engineering, 3rd edn. Academic Press, San Diego, CA, pp 69–78, 144–157 Singh RP, Heldman DR (2001) Introduction to food engineering, 3rd edn. Academic Press, San Diego, CA, pp 69–78, 144–157
Metadata
Title
Viscosity Measurements of Fluid Food Products
Author
Helen S. Joyner
Copyright Year
2017
DOI
https://doi.org/10.1007/978-3-319-44127-6_26