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Essay On Food Rheology

1244 Words5 Pages

BAFS 1323
FOOD PHYSICS
ASSIGNMENT: RHEOLOGICAL PROPERTIES – VISCOSITY

LECTURER: MS NG SIOU PEI
NAME: TEE SEA YEAN
STUDENT ID: 17WLR11527

Introduction:
Rheology is the study of the deformation and flow of matter. Rheological properties are based on the flow and deformation responses of a substance when subjected to stress. All materials have rheological properties, and the area is relevant to many fields of study such as plastics processing, polymers and composites and food. Food rheology enables to understand the flow behavior which is crucial for optimizing product development, processing methodology and final product quality. Food can be classified in different ways, such as solids, gels, homogeneous liquids, suspensions of solids …show more content…

This is due to the intermolecular interaction causing friction to increase with time at constant shear rate within the molecular structure of the material.
Food Products – Milk
From rheological perspective, milk can be categorized as a typical fluid because it deforms and flow immediately when subjected to a stress. Knowledge of the flow behavior of milk is important to design and operation of dairy processing equipments involved mixing, storage and pumping. Rheological properties of milk closely correlate with sensory perception of texture.
The rheological characterization of a fluid can be described by using the relationship between shear stress (ơ) and shear rate (γ̇). Newtonian fluid displays a linear relationship between shear stress and shear rate which independently of time. The major component of milk is water so milk will show similar rheological properties as water (a Newtonian flow behavior)
Where μ is the Newtonian viscosity, which is measurement of the resistance of fluid to flow due to the internal friction. Newtonian viscosity can be affected by composition of the fluid and temperature (Ian, Fotios and Philip 2011, p.134).
Type of fluid Newtonian Viscosity, mPa•s Temperature,

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