Food Rheology
Food rheology is the study of how food components deform and flow, focusing on raw materials, intermediates, and final products. It classifies food by its rheological state, such as solid, gel, emulsion, or liquid. Consumer perception is key in food rheology, and food scientists need analytical methods to measure these properties effectively.
Key areas in this field include:
- Psych Rheology
- Process Engineering
- Polymer Physics
- Quality Control