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butter, chocolate, ketch up) are regularly monitored by rheological testing for
the quality maintenance. Both steady and oscillatory rheological tests are used
to evaluate these materials regularly. Earlier, measurement and calculation of
yield stress for low viscous and slippery food materials was tedious and erro-
neous; however, with the advent of Vane rheometry, the measurement of yield
stress has become convenient and repetitive. Measurement of yield stress of
chocolate by various techniques has been discussed in one chapter (Chapter18).
Time dependence of fluid foods can be measured by thixotropy. Thixotropy is
a continuous decrease in viscosity with time when flow is applied to a sample
that has previously been at rest and the subsequent recovery of viscosity in time
when the flow is discontinued. Thixotropic behavior of food is covered in a
separate chapter (Chapter3).
Food rheology mostly focuses on steady-state flow tests, and later it shifts to
oscillatory and creep measurement. Oscillatory shear tests can be divided into
two regimes: (1) small amplitude oscillatory shear (SAOS) and (2) large ampli-
tude oscillatory shear (LAOS) (it measures nonlinear material response). Break
down of food structure is the major limitation of the steady-state measurement
especially at higher shear rate. To overcome those limitations, SAOSa nonde-
structive rheological technique has been used extensively for the characterization
of food materials. SAOS tests are considered the canonical method for probing
the linear viscoelastic properties of foods because of its solid theoretical back-
ground and the ease of implementing suitable test protocols (Hyun etal.,2011).
However, the deformations can be large and rapid for most of the food processing
operations, and therefore, the nonlinear material properties that control the system
response should be studied. In the linear regime the strain amplitude is very small
so that both viscoelastic moduli are independent of strain amplitude and the oscil-
latory stress response is sinusoidal whereas at significantly large strain amplitude
(LAOS), the material response becomes nonlinear and the material functions used
to quantify the linear behavior in SAOS tests are no longer valid. Additionally,
another reason for the growing interest in LAOS tests is their usefulness in de-
scribing the elastic and viscous properties of complex fluids at large deformations
(outside the linear viscoelastic domain), which are closer to real processing and
application conditions (Carmona etal.,2014). Again, it has been reported that
LAOS measurements are related to the sensory and textural properties of food,
which is a topic of great interest (Melito etal.,2013). LAOS measurements of
food have been presented in one chapter (Chapter5).
Creep tests are used for viscoelastic food materials (eg, dough, cheese) to ascer-
tain the texture stability. A creep test depicts the time dependence of a viscoelastic
food material. It records a possible structural break down of the test material during
creep and recovery phases by applying and removing an instantaneous shear stress
for a defined time period. Such test measures rigidity/flexibility of a food product,
and it plays a significant role in food product development. Creep and recovery
are elaborately discussed in various chapters (Chapters9,11 and15) of this book.
Rheological properties of food and biopolymers are significantly influ-
enced by temperature and duration of the measurement. Timetemperature
Food Rheology: Scientific Development and Importance to Food Industry Chapter | 1 3
Furthermore, the properties of the insoluble fiber network in a food matrix are
dependent on the amount of water insoluble solids, the area of the large particles
and in the concentrated region also on the hardness of the particles. One chapter
(Chapter8) has been included in the book, which deals with the rheology of di-
etary fiber (DF) suspensions and how the microstructural properties influence it.
Most of the rheology books do not deal with practical applications in food
product developments. There is hardly any singular book where attempts are
made to show theoretical concepts of rheology and practical applications in
food systems in detail. An impressive development has been observed in the
area of food rheology measurement in last two decades and some fields are
coming up with huge potential. Areas like tribology, extensional rheology,
LAOS measurement, nanoemulsion, gluten-free dough rheology, food gelation
have created interest among professionals and food/biopolymer industries. This
book provides a comprehensive overview of these most prominent areas of re-
search in food rheology. All these topics are compiled in this book, and we do
believe the book will be helpful to professionals and students who are interested
in the advancement in food rheology.
REFERENCES
Ahmed, J., Taher, A., Mulla, M., Arfat, Y.A., Luciano, G., 2016. Effect of sieve particle size on
functional, thermal, rheological and pasting properties of Indian and Turkish lentil flour.
J.Food Eng. 186, 3441.
Carmona, J.A., Ramrez, P., Calero, N., Muoz, J., 2014. Large amplitude oscillatory shear of
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Hyun, K., Wilhelm, M., Klein, C.O., Cho, K.S., Nam, J.G., Ahn, K.H., Lee, S.J., Ewoldt, R.H.,
McKinley, G.H., 2011. A review of nonlinear oscillatory shear tests: analysis and application
oflarge amplitude oscillatory shear (LAOS). Prog. Polym. Sci. 36, 16971753.
Melito, H., Daubert, C., Foegeding, E., 2013. Relationships between nonlinear viscoelastic behavior
and rheological, sensory and oral processing behavior of commercial cheese. J. Texture Stud.
44 (2013), 253288.