Instrumental Techniques for Measurement of Textural and Rheological Properties of Foods

Engineering ......................................................................................... 10 2.2 Instrumental Techniques ................................................................................ 12

2.2.1 Background ......................................................................................... 12 2.2.2 Nonelastic Liquid Food....................................................................... 12

2.2.2.1 Time-Independent Non-Newtonian Liquid and Plastic Foods ........................................................................ 12

2.2.2.2 Time-Dependent Non-Newtonian Liquids .......................... 15 2.2.3 Soft Viscoelastic Foods ...................................................................... 17

2.2.3.1 Small-Amplitude Oscillatory Tests ...................................... 19 2.2.3.2 Step Strain Relaxation Test ..................................................23 2.2.3.3 Creep Test ............................................................................25 2.2.3.4 Start-Up Flow .......................................................................26