Solids rheology for dehydrated food and biological materials

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Data

2005-01-01

Autores

Telis, VRN
Telis-Romero, J.
Gabas, A. L.

Título da Revista

ISSN da Revista

Título de Volume

Editor

Taylor & Francis Inc

Resumo

Mechanical properties of food products and biological materials are greatly affected by the drying process and are considered one of the most important quality attributes of dehydrated products. The aim of this work was to review theoretical principles and mathematical modeling, analyzing the measurement techniques and major experimental results that exist in the literature about rheological properties of dehydrated foods and biological materials. Different methods of measuring rheological parameters (fundamental and empiric or imitative) are discussed and major experimental results, as well as the rheological models used in their analysis, published in recent years are presented.

Descrição

Palavras-chave

drying, food, rheological properties, viscoelasticity, texture

Como citar

Drying Technology. Philadelphia: Taylor & Francis Inc., v. 23, n. 4, p. 759-780, 2005.