Many of the characteristics of foods are determined by their physical properties and those of their constituent materials. To achieve the desired characteristics food scientists measure a range of physical properties such as particle size, particle charge (zeta potential) and rheological behaviour. The taste and feel of chocolate, the dissolution rates of milk and the viscosity of emulsions are all influenced by particle size and charge and these in turn influence the rheological properties.
Click here to contact usFoods can be classified according to their physical state such as a solids, gels, liquids and emulsions. The rheological behaviour associated with these states will affect the design of food processing plants, shelf life and the sensory properties that appeal to consumers.
Food rheology is the study of the consistency and flow of food under tightly specified conditions. The consistency, degree of fluidity, and other mechanical properties are important in understanding how long food can be stored, how stable it will remain, and in determining food texture.
The particle size and particle charge of food emulsions and suspensions such as dairy products will affect shelf life. Low particle charges will lead to agglomeration which causes sedimentation. These physical properties also characterise other processes such as crystallisation.
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