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2023 | OriginalPaper | Buchkapitel

4. Rheological Properties

verfasst von : Ludger O. Figura, Arthur A. Teixeira

Erschienen in: Food Physics

Verlag: Springer International Publishing

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Abstract

The flow behavior of food plays an important role in quality assurance and process control. In this chapter, the basic concepts of rheology are systematically explained and illustrated with examples. Newtonian behavior and model laws for non-Newtonian behavior are presented and compared with each other. The function of the rotation rheometer is demonstrated mathematically step by step and the principle of oscillation rheometry and numerous simple measuring methods are clearly explained. At the end of the chapter, application examples are listed that can be used for further studies and as suggestions for your own work.

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Titel: Rheological Properties
verfasst von: Ludger O. Figura
Arthur A. Teixeira
Verlag: Springer International Publishing
Buch: Food Physics
Print ISBN: 978-3-031-27397-1

Electronic ISBN: 978-3-031-27398-8

Copyright-Jahr: 2023
DOI: https://doi.org/10.1007/978-3-031-27398-8_4

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