Rheological Properties in Food Processing Systems
Summary
Rheological properties, encompassing viscosity, elasticity and yield characteristics, underpin the design, optimisation and quality control of food processing systems. These properties dictate how ingredients deform and flow under various operations—such as mixing, pumping, extrusion and thermal treatment—and strongly influence texture, mouthfeel, stability and shelf life of final products. Most food matrices exhibit non-Newtonian behaviour, where apparent viscosity varies with shear rate; common manifestations include shear-thinning (pseudoplastic) response, yield stress phenomena and time-dependent thixotropic recovery.
Control of rheology begins at formulation, with macromolecules (polysaccharides, proteins, lipids) and particulate phases (starch granules, fibres, air cells) interacting to establish network structures. Process variables—temperature, shear history, concentration and pH—modulate these interactions. Empirical constitutive models (Power-Law, Herschel-Bulkley, Cross, Carreau) and master-curve techniques integrate multiple variables into predictive frameworks, enabling scale-up from laboratory to industrial lines. Oscillatory testing further elucidates viscoelastic spectra, distinguishing elastic and viscous contributions that are critical for product stability under dynamic stresses.
Advances in measurement technologies, including rotational rheometry with refined geometries and microfluidic viscometry, have enhanced throughput and precision, while computational modelling and artificial intelligence facilitate real-time process control. Applications span fluid foods (juices, soups), semi-solids (yoghurt, purées) and solid-like gels (desserts, processed meats), and are central to emerging trends in plant-based alternatives, clean-label ingredients and personalised nutrition. Understanding and manipulating carbohydrate and protein networks at multiple scales ensures global relevance—from artisanal production to high-capacity facilities—ultimately delivering consistent sensory quality, nutritional value and sustainable manufacturing practices.
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Rheological Properties in Food Processing Systems publication trend
The graph below shows the total number of articles in rheological properties in food processing systems across all publications each year (not limited to Nature Index journals).
Technical terms
Viscosity: Resistance of a fluid to deformation under applied stress.
Shear rate: Speed difference between adjacent fluid layers per unit distance.
Shear-thinning (pseudoplasticity): Reduction in viscosity with increasing shear rate.
Thixotropy: Time-dependent decrease and recovery of viscosity under shear.
Yield stress: Minimum stress required to initiate flow in a structured fluid.
Oscillatory rheology: Measurement of material response to small-amplitude oscillatory stress or strain.
Storage modulus (G’): Elastic component of a viscoelastic material, indicating energy stored.
Loss modulus (G”): Viscous component of a viscoelastic material, indicating energy dissipated.
References
- Microfluidic Rheology: An Innovative Method for Viscosity Measurement of Gels and Various Pharmaceuticals. Gels (2024).
- Rheological thixotropy and pasting properties of food thickening gums orienting at improving food holding rate. Applied Rheology (2022).
- Modeling of rheological properties of cloudy apple juice using master curve. CyTA - Journal of Food (2019).
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