Abstract
Rheology plays an integral role in product development, quality control, process design, and scale-up of food products. Rheology is a science based on fundamental physical relationships concerned with how all materials respond to applied forces or deformations. Flow behavior is one such response to force or deformation. In this laboratory exercise, the viscosities of two fluid foods, salad dressing and honey, are measured using common rheological instruments widely used throughout the food industry: Brookfield rotational viscometer, Zahn cup, and Bostwick consistometer.
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Joyner, HS, Daubert CR (2017) Rheological principles for food analysis. Ch 29. In: Nielsen SS (ed) Food analysis, 5th edn. Springer, New York
Singh RP, Heldman DR (2001) Introduction to food engineering, 3rd edn. Academic Press, San Diego, CA, pp 69–78, 144–157
Acknowledgment
This laboratory was adapted from a laboratory created by:
Dr. Christopher R. Daubert, Department of Food Bioprocessing & Nutritional Sciences, North Carolina State University, Raleigh, NC, USA
Dr. Brian E. Farkas, Department of Food Science, Purdue University, West Lafayette, IN, USA
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Joyner, H.S. (2017). Viscosity Measurements of Fluid Food Products. In: Food Analysis Laboratory Manual. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-44127-6_26
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DOI: https://doi.org/10.1007/978-3-319-44127-6_26
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Publisher Name: Springer, Cham
Print ISBN: 978-3-319-44125-2
Online ISBN: 978-3-319-44127-6
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