Texture and Rheology

ABSTRACT:

Food rheology is the material science of food. Rheology is the science of flow and deformation of matter and describes the interrelation between force, deformation and time. In this experiment, the rheological behavior of solid pekmez with different solid contents (75.4, 71.6 and 67.1 Brixes) was studied in the temperature range of 10, 20 and 30°C using a controlled stress rheometer. Solid pekmez was found to exibit non-Newtonian behavior. However, diluted samples were Newtonian.

THEORY:

Rheology is the study of the deformation and flow of matter. In practice, rheology is principally concerned with extending the "classical" disciplines of elasticity and (Newtonian) fluid mechanics to materials whose mechanical behaviour cannot be described with the classical theories. It is also concerned with establishing predictions for mechanical behaviour (on the continuum mechanical scale) based on the micro- or nanostructure of the material, e.g. the molecular size and architecture of polymers in solution or the particle size distribution in a solid suspension.

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