Search results
Results from the WOW.Com Content Network
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.
McKinley's work focuses on understanding the rheology of complex fluids such as surfactants, gels and polymers, which are ubiquitous in foods and consumer products. [2] His research interests include non-Newtonian fluid dynamics, microfluidics, extensional rheology, field-responsive materials, super-hydrophobicity and the wetting of nanostructured surfaces.
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 .
Food physical chemistry concepts are often drawn from rheology, theories of transport phenomena, physical and chemical thermodynamics, chemical bonds and interaction forces, quantum mechanics and reaction kinetics, biopolymer science, colloidal interactions, nucleation, glass transitions, and freezing, [8] [9] disordered/noncrystalline solids.
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]
The rheology of peanut butter may affect its best texture, flavor, storage stability, and overall quality. This understanding can be applied when determining better or alternative stabilizers for peanut butter or better grinding manufacturing processes for unstabilized peanut butter to prevent oil separation more effectively.
Rheology (/ r iː ˈ ɒ l ə dʒ i /; from Greek ῥέω (rhéō) 'flow' and -λoγία (-logia) 'study of') is the study of the flow of matter, primarily in a fluid (liquid or gas) state but also as "soft solids" or solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an applied force.
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]