31^st European Nutrition and Dietetics Conference

Food Rheology

Food rheology is the study of the flow properties of food, i.e., the consistency and flow of food under certain conditions. The consistency, degree of fluidity, and mechanical properties are important in understanding the food texture, shelf life and stability of the food.. The acceptability of food products to the consumer is indicated by food texture, such as how spreadable and creamy the food product is. Food rheology is an important quality control aspect during food manufacture and processing