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Food rheology is the study of the rheological properties of food, that is, the consistency and flow of food under tightly specified conditions. [1] The consistency, degree of fluidity , and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.
It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. [1] [2] Mouthfeel is also sometimes referred to as texture. [2] It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology. [3]
Eugene Cook Bingham (8 December 1878 – 6 November 1945) was a professor and head of the department of chemistry at Lafayette College. [1] Bingham made many contributions to rheology, a term he is credited (along with Markus Reiner) with introducing. [2]
Under certain circumstances, flows of granular materials can be modelled as a continuum, for example using the μ rheology. Such continuum models tend to be non-Newtonian, since the apparent viscosity of granular flows increases with pressure and decreases with shear rate. The main difference is the shearing stress and rate of shear.
The Annual Review of Food Science and Technology defines its scope as covering significant developments relevant to food science, inclusive of disciplines such as food microbiology, food rheology, foodborne illness, food engineering, fermentation, nutritional genomics, novel foods, food processing, and food preservation. [11]
Scott Blair was born 23 July 1902, in Weybridge [2] and went to Winchester College. [3] He studied chemistry at Trinity College, Oxford receiving a BA in 1923. [4]He began work as a colloid chemist, studying flour suspensions [2] which led to a series of papers on baker's dough. [3]
Interfacial rheology allows the probation of bacteria adsorption and biofilm formation at liquid-air or liquid-liquid interfaces. [14] In food science, interfacial rheology was used to understand the stability of emulsions like mayonnaise, [15] the stability of espresso foam, [16] the film formed on black tea, [17] or the formation of kombucha ...
In rheology, shear thinning is the non-Newtonian behavior of fluids whose viscosity decreases under shear strain. It is sometimes considered synonymous for pseudo- plastic behaviour, [ 1 ] [ 2 ] and is usually defined as excluding time-dependent effects, such as thixotropy .