18 - Rheology instruments for food quality evaluation

Abstract

In this chapter, the concepts of the rheological properties of food and its importance, different types of rheometer, applications, instrumental setup, features, advantages, working principles, and progress are discussed in detail. Food rheology studies the physical properties that address the textural properties of food raw material, intermediate product, ingredient, and final product. Knowledge of food rheology is critical and it is useful to know the textural behavior of food and its changing patterns affected by the microstructure of food, which behaves differently under different chemical, physical, and other processes to achieve the confined target. The key parameters include viscosity, elasticity, etc. A rheometer is an advanced tool applied widely to measure the rheological properties of food and other materials. Nowadays, different kinds of rheometer are available with various features to conduct rheological experiments. The working mechanisms and functionality of different rheometers vary. Researchers select the rheometer on the basis of their need for study. A rotational rheometer is useful to study low viscous material, a capillary rheometer is a developed form and follows the natural flow of material, a torque rheometer uses a dynamic process and can record influences while processing, and an interfacial rheometer is useful to study microstructure and emulsion behavior. The study of food rheology gives us an understanding of the textural properties of foods and their changing pattern as affected by microstructure. The different functionalities of rheometers enable scientists and researchers to study rheological properties according to suitability and feasibility.