Rheology involves the study of the mechanical properties of foods and how they flow or deform under different conditions – pouring, chewing, cold storage, over time, etc.
Viscometers and rheometers measure viscosity, elasticity, yield stress, extensional flow, tack, and more to help ensure the final food product has ideal sensory perceptions when consumed.
From production to consumption, rheological properties play an important role during the entire life cycle of liquid or semi-solid food formulations.
The information in this compendium can help you better understand what to measure in your food development and processing workflows, and which tools are best for measurement.
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