出版社：Stefan cel Mare University of Suceava, Romania
摘要：The present paper represents a summary of some rheological methods available for food characterization. Rheology, meaning "the science of the deformation and flow of matter", is studying the mechanical properties of gases, liquids, plastic, liquids etc.. The rheological data are very useful for food industry (calculates for a wide range of equipments, for the evaluation of food texture, shelf life testing of foods, intermediate or final control quality of food). The rheological methods can be divided into two major categories: rotational type and tube type. The tube type methods involves: glass capillary, high pressure capillary and pipe. The rotational type methods involve: cone and plate viscometry, parallel plate viscometry, concentric cylinder viscometry and mixer viscometry)
