Human capability in the perception of extensional and shear viscosity

Abstract

Shear and extensional deformation are two basic rheological properties which occur during food manipulation, mastication, deglutition executed during oral consumption and also in the processing and packaging of foods. Fluid resistance against shear and extensional deformation differ widely and whilst this has been confirmed theoretically and experimentally, a clear understanding of human perception of these properties will have beneficial returns to the food industry in designing and manufacturing of high quality, nutritious food to suit consumers' need (Laguna, Aktar, Ettelaie, Holmes, & Chen, 2016).