ABSTRACT
The viscosity of fluid foods is an important transport property, which is useful in many applications of food science and technology, such as design of food processes and processing equipment, quality evaluation and control of food products, and understanding the structure of food materials. Due to the complex chemical and physical structure of foods, viscosity can not be predicted by theoretical methods, such as molecular dynamics and semi-<:mpirical models, applied to pure fluids, and discussed in Chapter 2 of this book. Therefore, experimental measurements and empirical models of viscosity are necessary for the characterization of fluid foods.
