Abstract
Rheology is the study of the deformation and flow of materials under well-defined conditions. Factors such as the moving force, for example pumping speed, and the surface of pipes, influence the way in which materials flow, whereas pressure and temperature will affect the deformation behaviour. Rheology uses laboratory measurements to predict and explain some of the flow, deformation and textural changes which take place during processing. This involves both steady, changing and unstable flow conditions.
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Windhab, E.J. (1995). Rheology in food processing. In: Beckett, S.T. (eds) Physico-Chemical Aspects of Food Processing. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1227-7_5
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DOI: https://doi.org/10.1007/978-1-4613-1227-7_5
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-7514-0240-7
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