Rheological Properties of Solid Foods
Rheological properties of solid foods are of concern to the researcher, the food industry, and the consumer alike. Muller (1973) enumerated four main reasons for the study of rheological properties:
1. To allow an insight into the structure of the material, because the physical manifestation of a material is due to its chemical makeup. The relationship between cross-linkage of polymeric materials and their elasticity is an example of this.