ABSTRACT
This chapter describes the rheological properties related to fluid flow. The most important flow behaviors for food products are discussed, including steady-state shear properties (Newtonian, pseudoplastic, dilatant, Bingham and Herschel–Bulkley fluids) and time-dependent flow behavior (rheopectic and thixotropic fluids). It begins by explaining each behavior and the physical and structural aspects that dictate them. Further, the chapter explains the mathematical models that are commonly used for describing those behaviors. In addition, this chapter gives examples of real fluids, focusing on food products that correspond to each behavior, associating it with structure and composition.
