Rheology:

Rheology is the branch of physics which deals with flow & deformation of fluid products.
Three fundamental Rheological parameters of food is
1. Elasticity
2. Plasticity
3. Viscosity
(1) Elasticity: It is a property of matter which allows it to returns to its initial shape and size
after the load to which I is subjected is released. It is a very important property.
(2) Plasticity: It is the opposite property of elasticity. A perfectly plastic matter does not return to
its original shape and size, when load causing deformation is removed.
(3) Viscosity: Viscosity is that property of fluid which controls its rate of flow. It is a
fundamentally due to the cohesion between the liquid particles and is exhibited by the liquid
when it is in motion.

Stress: Fluid flow takes place when force is applied on a fluid. Force per unit area is
defined as stress. Stress is three types. They are
1. Shear stress: When a food product tends to slide over another product this type
of stress is produced.

Fig: Shear stress

2. Compressive stress: This type of stress is induced in an food product when it is
subjected to a compressive force.

Fig: Compressive stress

3. Tensile stress: This type of stress is induced in an food product when it is

subjected to a tensile force.

Fig: Tensile stress

Classification of Non-Newtonian fluid:
Non-Newtonian fluid

Time dependent

Thixotropic

Time independent

Rhespectic

Shear thining

Dilatent

Bingham

Herschel Bulkly