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APPLICABILITY OF RHEOLOGICAL MODELS TO THE INTERPRETATION OF FLOW AND PROCESSING BEHAVIOUR OF FLUID FOOD PRODUCTS.

S D Holdsworth1

  • 1Fruit and Vegetable Preservation Research Association, Chipping Campden, Glos., England.

Journal of Texture Studies
|April 4, 2017
PubMed
Summary

This review explores non-Newtonian fluid behavior in food products, focusing on the power law model. It offers alternative models for food scientists to correlate flow properties and discusses applications in food processing, heat transfer, and mixing.

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Area of Science:

  • Food Science
  • Rheology
  • Fluid Dynamics

Background:

  • Non-Newtonian behavior is common in fluid food products.
  • Understanding rheological properties is crucial for food scientists.
  • Existing models may not fully capture complex food fluid dynamics.

Purpose of the Study:

  • To review the applicability of the power law model for non-Newtonian food fluids.
  • To present alternative rheological models for correlating flow properties.
  • To discuss the interpretation of rheological data and its relation to food structure.

Main Methods:

  • Literature review of non-Newtonian fluid behavior in food.
  • Analysis of the power law model and alternative rheological models.
  • Discussion of rheological characteristics in relation to food structure and consistency.

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Main Results:

  • The power law model is applicable to selected non-Newtonian food products.
  • Alternative models can aid in correlating flow properties.
  • Interpretation of rheological data provides insights into food structure.

Conclusions:

  • Further research, especially on thermodynamic aspects, is needed.
  • The power law model has practical applications in food processing, including heat transfer and mixing.
  • Advanced rheological models can enhance the understanding and processing of food products.