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Significance Of Rheology In The Development Of Food Products

Food and Beverages | Wednesday, April 13, 2022

Rheology is the study of matter's flow and deformation and is a critical tool for determining the underlying material features of food systems.

FREMONT, CA: Food contains various biological components with rheological properties. Understanding food and its behavior are critical in the food industry. Food behavior analysis answers several critical questions, such as whether a food product deforms easily. Rheological characterization is crucial for the development, optimization, and processing of foods.

Food rheology also influences the texture of foods. The rheological flow qualities of food have to do with how people perceive it when they touch or put it in their mouths. Fluid mechanics is the basic foundation of food rheology. Rheologists believe that by examining the association between stress and strain, the rheological features of food systems in various models can be studied.

Food rheology is the science that studies the behavior of liquid food. The microstructure of liquid food has a significant impact on the quantitative and qualitative characteristics of the food product. The microstructure of complex dietary ingredients is determined by their different physicochemical interactions and inter or intramolecular connections. Typically, microstructure affects the material's flow properties. For example, viscosity and elasticity, which correspond to food's liquid-like and solid-like components, contribute to heat and mass transmission during heating, pumping, and mixing. This guarantees that the liquid included in the food components is digested appropriately.

Rheological qualities are critical for mass transfer because they affect crucial drying, fermentation, and separation operations. These two rheological properties are quantifiable using viscometers and rheometers, respectively.

Another critical aspect of microstructure is the food material's texture. The texture of food contributes to the perception of the food in the mouth. Excessive shear or low shear or heat during processing can negatively affect the surface. Measuring rheological characteristics ensures the quality.

According to some researchers, liquid food's behavior depends on the amount of stress applied to it. For instance, spreads made with fat, molten chocolate, mashed potatoes, and certain salad dressings exhibit a liquid-like behavior under high tension and a solid-like behavior under low stress. A thorough understanding of food rheology and microstructure helps minimize textural flaws in processed foods, increasing consumer pleasure.

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