From June 2019
The importance of rheology
Rheology refers to the flow behaviour of materials. It depends on its
properties, primarily viscosity. It is an important measurement, with
some companies designing entire factory processes around single
viscosity readings. Consumer acceptability of many foods is also largely
determined by texture, such as how thick or creamy they are.
In a recent video, food scientist, Jo Baker-Perrett discusses how
viscometers and rheometers are used to measure viscosity and
viscoelasticity. He highlights the importance of measuring these properties as they change when subjected
to force (e.g. during processing or pumping of an ingredient).
If you’re interested in reducing costs by sourcing cheaper ingredients, improving or characterising quality, improving
your processing, reformulating by moving to a clean label or comparing your products against competitors, we can
provide tailored product characterisation training - which includes, amongst many things, rheology.
Contact: Jo Baker-Perrett
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