Abstract
ABSTRACTRheological behavior of fluid foods is described with examples under each type of behavior. Benefits of fundamental rheological data are illustrated for engineering studies, sensory evaluation, and detection of compositional changes. Some problems likely to be encountered due to sampling are discussed along with possible remedies. Theoretical bases for the proper use of capillary, concentric, and plate and cone visco‐ meters are outlined as well as the effects of violating the theoretical requirements. Xeld stress and rheological equations employed to describe foods possessing yield stress are reviewed. Use of mixers as viscometers for studying flow properties of foods is covered.
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