Authors: Azarpazooh, Elham; Azad, Neda Maftoon; Ramaswamy, Hosahalli S.

Source: Stewart Postharvest Review, Volume 3, Number 6, December 2007 , pp. 1-6(6)

Publisher: Stewart Postharvest Solutions

Abstract:

Purpose of review: Data on rheological properties of food products are essential for product development and design, as well as evaluation of process equipment such as pumps, piping, heat exchangers, evaporators, sterilisers and mixers. Food puree rheology is important not only for optimising or designing their handling and thermal processing equipment, but also with respect to the quality of the formulated product. This review details applications of promising models and techniques used in evaluating food puree rheology.

Main finding: Interrelationships in rheological approaches in plant physiology, food processing and agricultural engineering is of considerable interest. Oscillatory rheology has been getting major attention and is often employed to investigate gelling or viscoelastic behaviour of food systems as it is well recognised that one can differentiate solid-like from liquid-like behaviour based on the frequency dependence of the storage and loss modulus of the system.

Directions for future research: Future research should focus on more accurate online instrumental techniques to replace traditional consistometers, which are inherently unreliable. Modelling of rheological parameters of food purees as a function of process parameters is also important.

Keywords: FOOD PUREE; RHEOLOGICAL PROPERTIES; NON-NEWTONIAN FLUIDS; VISCOELASTIC PROPERTIES; POWER LAW MODEL

Document Type: Review article

DOI: http://dx.doi.org/10.2212/spr.2007.6.16

Publication date: 2007-12-01

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