ABSTRACT
Suspensions are defined as homogeneous or heterogeneous
systems where a solid phase (rigid or deformable) is dis-
persed in a liquid medium. Suspensions may destabilize or
transform over time under a range of forces including
interparticle, gravitational, and shear. Suspension behavior
will be influenced by both the characteristics of the dis-
persed phase (particles) and the dispersing medium. A vast
range of suspensions and concentrated (high percentage
total solids) suspensions are found in the food industry
ranging from low-viscosity Newtonian colloidal suspen-
sions (solids < 1 mm diameter) to highly concentrated nonNewtonian liquids containing large suspended matter
(Table 1).
