ABSTRACT
It is important to understand how a product’s composition can affect its rheological properties, as well as how a specific unit operation can change the product’s rheological behavior, in order to guarantee the desired quality and optimization. Therefore, the first part of this chapter describes how the intrinsic and modified (by processing) composition and structure affect food rheology, including plant variety, ripening stage and the addition of specific ingredients, among others. The second part describes the effect of concentration and temperature (low and high). Finally, the third part describes how emerging processes affect food rheology, considering ultrasound, high pressure and pulsed electric field technologies. Fluid, semi-solid and solid foods, as well as homogeneous and heterogenous products, from different origins were considered.
