Viscosity and Oscillatory Rheology - Practical Food Rheology - page 7

2 Viscosity and Oscillatory Rheology

Taghi Miri

2.1 INTRODUCTION

The work of the polymaths Hooke and Newton forms the basis of the
field of rheology. In 1678, Hooke offered a description for an elastic
solid. Nine years later, Newton's famous hypothesis on fluid behaviour
appeared in his Principia (Walters, 1999; Barnes, 2000).
All materials have rheological properties, and the area is rele-
vant to many fields of study such as concrete technology (Skalny,
1982; Banfill and Tattersall, 1983), soil mechanics (Keedwell, 1984;
Ene and Cristescu, 1988), plastics processing (Lenk, 1968; Prentice,
1995; Shenoy and Saini, 1996), polymers and composites (Ferry, 1980;
Advani, 1994; Shenoy, 1999; Gupta, 2000), blood (Ghista, 1979; Platt,
1988), bioengineering (Fryer et al ., 1985), electrorheology (Williams
et al ., 1993), cosmetics and toiletries (Sherman, 1970) and food (Muller
Hans, 1973; DeMan, 1976; Prentice, 1984; Bourne, 1992; Rao and
Steffe, 1992; Shoemaker and Borwankar, 1992; Lareo et al ., 1997;
Mankad and Fryer, 1997; Rao, 1999; Kasapis et al ., 2000). The focus of
this chapter is on food rheology, where understanding of flow behaviour
is crucial for optimising product development, processing methodol-
ogy and final product quality (Tabilo-Munizaga and Barbosa-Canovas,
2005).
There is a large body of general food rheology literature; examples
include the work of Muller Hans (1973), Rao (1977), Baird (1981), Rao
and Steffe (1992), Lareo et al. (1997), Mankad and Fryer (1997), Lareo
and Fryer (1998), Gallegos and Franco (1999), Rao (1999), Kasapis
et al. (2000), Tabilo-Munizaga and Barbosa-Canovas (2005), Genovese
et al. (2007) and Fischer et al. (2009).