Application of Viscometer in Food Industry

Essentially, food rheology is a science that studies the deformation and flow of food raw materials, semi-finished products, and finished products during processing, handling, and consumption. Rheology is a discipline that studies the form and flow of materials. Food rheology is a cross-discipline between food, chemistry, and fluid mechanics. It mainly studies the structure of food subjected to external forces and deformation. Because the rheological properties of food materials have an important relationship with the texture stability of the food and the design of processing technology, etc., through the study of the rheological properties of food, you can understand the composition, internal structure and molecular morphology of food, etc. Processing technology, equipment selection and quality inspection provide convenience and basis.