Rheology is the science of flow and deformation of materials under stress and strain. The study of rheological properties is an important area in food product development. Viscoelasticity is one of the rheological properties of materials. A viscoelastic sample behaves like an elastic solid or a viscous liquid under different conditions. Rheological testing is a sensitive technique for evaluating the texture of fat crystal networks especially in food products. In the food industry, rheological data are needed for determining the functionality of ingredients in product development, determination of food texture by correlation to sensory data, immediate or final product control and process engineering calculation for equipment such as pumps, heat exchangers, extruders and mixers.

Main Research: Dr Zaliha Omar