Presented at the 47th Annual Meeting of the Society of Rheology, New York, February 27—March 2, 1977.
RHEOLOGICAL PROBLEMS IN THE FOOD INDUSTRY1
Article first published online: 30 JAN 2007
Journal of Texture Studies
Volume 8, Issue 2, pages 119–133, June 1977
How to Cite
SZCZESNIAK, A. S. (1977), RHEOLOGICAL PROBLEMS IN THE FOOD INDUSTRY. Journal of Texture Studies, 8: 119–133. doi: 10.1111/j.1745-4603.1977.tb01172.x
- Issue published online: 30 JAN 2007
- Article first published online: 30 JAN 2007
- Manuscript received February 28, 1977; in final form March 21, 1977
Rheological problems in the food industry deal with the elucidation of structure, processing and handling behavior, and description of textural properties affecting consumer acceptance. Many pmblems are common to other industries, but a number are specific to foods due to the complex nature of the test materials and specific requirements. Application of rheology to foods is difficult but challenging, offers much opportunity for creativity, and has practical and social connotations.