Rheological properties of concentrated suspensions: Applications to foodstuffs

被引：0

作者：

Carreau, PJ ^{[1
]}

Cotton, F ^{[1
]}

Citerne, GP ^{[1
]}

机构：

[1] Ecole Polytech, Dept Chem Engn, Ctr Appl Res Polymers, Montreal, PQ H3C 3A7, Canada

来源：

ENGINEERING AND FOOD FOR THE 21ST CENTURY | 2002年

关键词：

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Foodstuffs are in many instances concentrated suspensions that exhibit a very complex rheological behavior. In this chapter, we review basic concepts on the rheology of suspensions. Problems and difficulties encountered in rheometry are discussed. Examples of the complex behavior of model suspensions and of a few foodstuffs are presented. The rheological properties of peanut butter are typical of many food products and our recent results are used to illustrate rheological complexity. In particular, we discuss wall slip effects, yield stress measurement, thixotropic behavior, strain-induced hardening, and nonlinear effects.

引用

页码：327 / 345

页数：5

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