ABSTRACT
The structure, the physical state, and the response to the stress applied to food materials are the basis of mechanical properties. Within this group of properties, two groups can be distinguished, one that includes structural and geometric properties and another that includes properties related to stress and deformations; this group constitutes the rheological and textural properties of foods. In this chapter the properties related to structure and geometry will be presented, while the rheological and textural properties will be examined in Chapter 13.
