![]() ![]() This process is experimental and the keywords may be updated as the learning algorithm improves. To achieve accurate measure the sample temperature should be controlled within 0.5C and this can be achieved by placing the test sample in a thermostatically controlled water bath. These keywords were added by machine and not by the authors. Because the viscosity of food is highly affected by temperature the test conditions to measure viscosity should be tightly controlled. During continuous thermal processing of fluid foods, the amount of time the food is in the system (known as the residence time or RT), and therefore the amount of heating or “thermal dose” received, relates directly to its flow properties. Additionally, rheological properties are fundamental to many aspects of food safety. For example, the equipment used to pump a dough mixture would be very different from that used for milk. Proper sizing of this equipment depends on a number of elements but primarily on the flow properties of the product. Transportation of fluids (pumping) from one location to another requires pumps, piping, and fittings such as valves, elbows, and tees. Rheology is a science based on the fundamental physical relationships concerned with how all materials respond to applied forces or deformations.ĭetermination and control of the flow properties of fluid foods is critical for optimizing processing conditions and obtaining the desired beneficial effects for the consumer. Whether working in product development, quality control, or process design and scale-up, rheology plays an integral role in the manufacture of the best products.
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