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Rheological Behavior of Processed Fluid and Semisolid Foods

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Rheology of Fluid and Semisolid Foods

Part of the book series: Food Engineering Series ((FSES))

Abstract

In this chapter, the rheological properties of processed fluid and semisolid foods will be discussed. Where data are available, the role of the composition of the foods on their rheological behavior will be emphasized. In addition, literature values of data on several foods, many of which are discussed here and some that are not discussed, are given at the end of this chapter.

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  1. Department of Food Science and Technology Cornell, University Geneva, New York

    M. Anandha Rao Ph.D.

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Rao, M.A. (2007). Rheological Behavior of Processed Fluid and Semisolid Foods. In: Rheology of Fluid and Semisolid Foods. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-70930-7_5

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