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231085
Rheology of Food
Description
Mind Map on Rheology of Food, created by Cheryl Te on 25/09/2013.
Mind Map by
Cheryl Te
, updated more than 1 year ago
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Created by
Cheryl Te
over 10 years ago
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Resource summary
Rheology of Food
Dealing with a hierarchical material
Suspension, emulsion and interfaces foams, biopolymer gels and mixtures
relationships between deformation, stresses and the resulting rheological properties such as viscosity, elasticity or viscoelasticity
Provide understanding of the self-assembly of food ingredients on the colloidal level
Rheology and human perception
during mastication
Tongue and mouth senses aggregates greater than 20 μm
Flow phenomena
nano- and microstructure resists the applied stress and reversibly deforms
Squeeze flow and lubrication flow
Importance
flow proerties define food structure during manufacturing/preparation
physiologically in mouth, stomach, and intestine
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