1. Rheology of food fluids

In this very general title, we first need to define what a fluid is.

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...