1. Rheology of food fluids
In this very general title, we first need to define what a fluid is.
In the following, the term "alimentary fluid" refers to a material that flows under its own weight and is incapable of recovering its initial shape on its own.
Although food fluids are extremely common in everyday life, they are nonetheless among the most complex products to study. For example, some products are solid at a certain temperature and liquid at a higher one (butter, ice cream, etc.). Others are suspensions of solids in a continuous fluid phase (tomato sauce, purée, fruit yoghurt, etc.). In other cases, fine droplets are dispersed in a continuous, immiscible liquid phase (milk, sauces, etc.).
The history of the product must also be taken into account, i.e. the physico-chemical and mechanical treatments...
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Rheology of food fluids
Rheology of food solids
Bibliography
References
Some recent theses
Standardization
Association française de normalisation AFNOR
- Granulométrie. Vocabulaire - NF X 11-630 - 12.2001
- Analyse sensorielle. Lignes directrices pour l'utilisation d'échelles de réponses quantitatives. Indice de classement V09-015 - NF ISO 4121 - 3.2004
- Analyse sensorielle. Vocabulaire. Indice de classement...
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