Rheological properties of foods; Chapter 2: Physical Properties of Foods: Novel Measurement Techniques and Applications

Rheological properties of foods 1. Introduction 2. Background information for solid (viscoelastic) foods 2.1. Large strain methodologies: compression, torsion, and tension. 2.2. Young’s modulus and “stiffness” 2.3. Bulk modulus and compressibility 2.4. Poisson’s ratio 3. Novel Measuring Techniques 3.1. Measuring techniques for Poisson’s ratio and Young’s modulus 3.1.1. Measuring techniques for compressibility in high pressure processing of foods 3.2. Mechanical Impact 3.2.1 Hertz contact and impact measuring 3.2.2 Methods to study impacts 3.2.2. New approaches using other different methods based on mechanical and study of vibrations 3.3. Texture Profile Analysis 3.3.1. TPA performance 4. Viscosity 4.1 Definition 4.2 Fluid behaviour in steady shear flow. Newtonian and non-Newtonian fluids. 4.3. Current measuring techniques 4.3.1. Rotational viscometers 4.3.2 Vibrating viscometers 4.3 3 Tube viscometers 4.4 Novel Measuring Techniques 4.4.1. Tomographic–velocity profiling 4.4.2. Ultrasonic Doppler Velocimetry 4.4.3. Ultrasonic reflectance sensor 4.4.5. Mass-detecting capillary viscometer 4.5. Viscosity measuring applied to fluid foods submitted at high pressure 5. Reference