Standard Article

Viscosity of Food: Measurement and Application

Food

  1. M.A. Rao

Published Online: 15 SEP 2006

DOI: 10.1002/9780470027318.a1031

Encyclopedia of Analytical Chemistry

Encyclopedia of Analytical Chemistry

How to Cite

Rao, M. 2006. Viscosity of Food: Measurement and Application. Encyclopedia of Analytical Chemistry. .

Author Information

  1. Cornell University, Geneva, NY, USA

Publication History

  1. Published Online: 15 SEP 2006

Abstract

The measurement of viscosity and viscoelastic behavior of fluid foods are reviewed. The role of factors such as rate of shear, temperature, and concentration of soluble and insoluble solids on the viscosity of food is covered. Two important areas in food technology, sensory assessment of viscosity and role of viscosity in pipe flow, are discussed.