ABSTRACT
In order to provide foods of higher quality, a more exten-
sive knowledge of their physical andmechanical properties
is needed. The field of rheology encompasses the mechan-
ical properties of solids, semisolids, and liquids. The
mechanical properties of foods are extensively used in
the design of food handling equipment and in the develop-
ment of process conditions for unit operations in the food
industry. An example is the use of modulus of elasticity of
grains at various temperatures and relative humidities in
predicting internal stresses during drying. The drying pro-
cess is then optimized so that the grains can be dried
minimizing any stress cracks due to thermal stresses.
Additionally, some mechanical properties of finished
food products (percent sag or creep of the food gel made
from pectin or a similar source) are used in quality control
to ensure consistent production. The mechanical properties
of foods (solids and semisolids) will be discussed in this
entry.
