Rheological studies applied to food characterization

The rheology studies are essential in many industries, for it makes it possible to characterise the mechanical behaviour of the material, which in turn makes it likewise possible to recognise the influence that the quantity and the type of components exercise in their viscoelastic response. These studies in the food sector are useful for:

-          Determination of the mechanical behaviour (viscous and elastic components) of foodstuffs, for the quantification of its level of acceptance as a product for consumption.

-          Determination of the influence of the preparation time of the food product (date of expiry) in its rheological response.