Principles of food viscosity analysis
作者： B.M. Mckenna , J.G. Lyng
DOI: 10.1533/9780857098856.1.129
关键词: Rheology 、 Composite material 、 Empirical research 、 Chemistry 、 Management science 、 Viscometer 、 Food rheology 、 Viscosity (programming)
摘要: Abstract: This chapter reviews key aspects of food rheology analysis. It begins by looking at the relationship between viscosity and sensory attributes as well processor requirements. After discussing rheological theory, fundamental empirical test methods such capillary rotary viscometers.
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