5^th European Food Chemistry Congress

Food Rheology

Food rheology is the study of properties of food components. It is concerned with the deformation and flow of the raw materials, intermediate and final products of food industry. Food components can be classified according to its rheological state such as solid, gel emulsion, liquid. The most important factor in food rheology is consumer perception of the product. The importance of rheology in food components means that is essential for food scientists to have analytical techniques to measure the properties.