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2. Rheology of food solids
To characterize the rheological behavior of food solids, they are usually subjected to stress (force per unit area) or, more rarely, stretching, and their deformation is recorded. The stress-strain recordings obtained characterize the rheological behavior of the food, depending on the experimental conditions.
This is how we talk about :
compressive strength, stiffness, breaking point ;
yield strength, i.e. the maximum stress a material can sustain without permanent deformation occurring after the stress has been removed;
modulus of elasticity (stress/strain ratio) ;
elasticity, i.e. a material's ability to recover from deformation, even if not instantaneously (inverse of plasticity);
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Rheology of food solids
Gel rheology
Bibliography
References
Some recent theses
Standardization
Association française de normalisation AFNOR
- Granulométrie. Vocabulaire - NF X 11-630 - 12.2001
- Analyse sensorielle. Lignes directrices pour l'utilisation d'échelles de réponses quantitatives. Indice de classement V09-015 - NF ISO 4121 - 3.2004
- Analyse sensorielle. Vocabulaire. Indice de classement...
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