RHEOLOGICAL PROBLEMS IN THE FOOD INDUSTRY1

Authors


  • 1

    Presented at the 47th Annual Meeting of the Society of Rheology, New York, February 27—March 2, 1977.

ABSTRACT

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.

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