Rheological and other techniques and methods used
in the characterisation of food systems

CCFRA Review No. 57 (2007)

A review of the nature and measurement of rheology and what it means for real food systems

Real food systems present a challenging situation when determining inherent physical properties as well as the change in these properties when different treatments are applied. Measurements are required that are able to provide more information about raw materials’ performance during processing and provide insight into potential interactions between food components when present in more complex systems. This review covers techniques and methods that have traditionally been used to characterise the physical properties of raw materials and food systems as well as examining a number of alternative techniques that have the potential to be applied to food systems in order to provide more detailed information about material properties and their likely interactions.

A short review of the background to fundamental measurements is provided, covering some of the basic models used to explain material behaviour, before introducing some of the methods available to characterise viscoelastic properties of food materials. The commonly used geometries are also illustrated and include conditions under which specific geometries are best employed.The basics of viscosity measurements are covered in some detail, as such measurements are widely used in the food industry.A brief description of the basic definitions and some of the commonly used terms in rheological testing is also included.

Contents

• Introduction to rheology
• Definition of some basic rheological terms
• Measuring geometries
• Types of material behaviour
• Traditional methods for key food ingredients
• Interfacial characterisation of foods
• New methods
  - Ultrasound
  - Nuclear magnetic resonance imaging (NMRI or MRI)
  - Vibrational viscometers
  - Broad Band Frequency Squeezing Flow (BBFSF)
  - Other methods based on piezo electric devices
  - Rheo-optical techniques

Softcover - 87 pages

ISBN 978 0 905942 99 5

Discounts available for multiple copies - please enquire