Food Rheology Laboratory

Food rheology addresses fluid and structural properties of raw materials, ingredients, and intermediate and final products of the food and pharmaceutical industries. 

Its importance lies in the ability to understand how process variables influence specific textural characteristics, such as pourability and mouthfeel. Parameters are essential for the design and specification of processing equipment like pumps and heat exchangers. Rheological measurements can rapidly determine product quality and serve as a tool for quality control.

Available for contract testing and consulting, our lab helps explain the physical chemistry, molecular-level interactions, and functionality of a food system to solve industry challenges.

 

Questions?

Contact Dr. Haotian Zheng or Avinash Singh Patel.

Services and Testing Capabilities

Services Offered

  • Mathematic modeling to predict material performance during processing or experimental conditions
  • Process analysis to identify the influence of variables on specific textural characteristics
  • Product evaluation to design and specify processing equipment
  • Quality determination, including final products, ingredients, intermediate products, and raw materials

Fluid Materials

  • Creep
  • Electrorheological measurements
  • Normal force measurement
  • Steady and oscillatory simple shear modes
  • Stress relaxation
  • Tube viscometry
  • Vane method

Solid materials

  • Compression
  • Creep
  • Stress relaxation
  • Tension
  • Texture profiling
  • Torsion
  • Vane method