Many fluid and semisolid foods are processed. The rheological properties of fruit juices and purees, and milk, and the factors affecting them are discussed. Dimensionless groups to correlate data obtained with a Bostwick consistometer, used extensively for quality control of pureed foods, are also discussed in this chapter.
CITATION STYLE
Rao, M. A. (2014). Rheological behavior of processed fluid and semisolid foods. In Food Engineering Series (pp. 231–329). Springer. https://doi.org/10.1007/978-1-4614-9230-6_5
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