ABSTRACT
Thermorheological models may be defined as those that have been derived from rheological data obtained as a function of both shear rate and temperature. Such models can be used to calculate the apparent viscosity at different shear rates and temperatures in computer simulation and food engineering experiments. Because the viscosity (rj) is independent of shear rate for a simple Newtonian fluid, one may consider only the influence of temperature on the viscosity. For many foods, the Arrhenius equation is suitable for describing the effect of temperature on r\ :
(8-1)
where r\aoA frequency factor, Ea the activation energy (J mol'1), R the gas constant (J mol*1 K'1), and T the absolute temperature (K).
