ABSTRACT
Food engineering involves the conversion of foods by
physical, chemical, or biochemical means. These pro-
cesses require the handling and storage of large quantities
of raw and processed foods in vessels of different char-
acteristics, depending upon the physical state (liquid,
solid, or semisolid). Liquid foods present no unusual sto-
rage problems since the product does not freeze at ambient
temperature and has practically the vapor pressure of
water, which makes handling relatively easy. However,
many liquid foods become highly viscous at low tempera-
tures due to the presence of solids in suspension, and the
storage system may need to be designed for this event. In
order to determine internal pressure in vessels and/or mix-
ing or agitation condition of highly viscous liquid food,
some physical and rheological properties of the stored
product are required.
