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The importance of rheology

Jo Baker-Perrett, Food Scientist

Jo Baker-Perrett highlights the importance of measuring viscosity and viscoelasticity which contribute to the consumer’s acceptability of food and impact on processes (e.g. during pumping of an ingredient), and discusses how viscometers and rheometers are used to measure these properties.

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About Jo Baker-Perrett

Jo is a Food Scientist in the Rheology and Texture section of the Production and Processing Research Department. Jo's main roles include product assessment, with a focus on the physical properties of food products and ingredient functionality Read more...

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