Abstract
It is essential that rheological instruments be calibrated in fundamental units based on functions of mass, length, and time; for example, shear rate, shear stress and the geometrical dimensions of those parts of the instrument that are in contact with the food. This calibration is sufficient for engineering design purposes such as designing pumps, pipelines and heat transfer equipment. However, although essential, this calibration is not sufficient if the measurements are intended to predict sensory correlation of textural properties and mouthfeel of foods. The rheological techniques must also be calibrated against people because people use different rheological techniques for different foods. If an inappropriate rheological technique is used for a given food or inappropriate test conditions are used, there will be a disappointingly low correlation between sensory evaluation of texture and the instrument reading no matter how well the instrument is physically calibrated and operated
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