Food Evaluation Flashcards
What is the index of quality?
Texture
What forces lead to an evaluation of texture?
Shearing, chewing, compressing or stretching.
As viscosity increases what also increases?
The length of the drop
What are the rheological properties of food?
Elasticity, plasticity and viscosity
What is the reaction of a food when a force is applied to it?
Rheology
What is the measure of the resistance to flow of a liquid when subjected to a shearing force?
Viscosity
Shear stress/ shear rate= ___________
Viscosity
What are the unaligned forces pushing one part of a body in one specific direction and another part in the opposite direction?
Shearing forces
What shear stress is proportional to shear rate- viscosity is independent of shear stress?
Newtonian fluids
What type of fluid is affected by the temperature?
Newtonian fluid
What type of fluids viscosity can change when under force?
Non-newtonian fluid
More solid _______ viscosity.
Increases
What requires a finite yield stress before it begins to flow?
Bingham plastic
Example of newtonian
Water, milk and honey
What are the subcategories of non-newtonian?
Shear thickening, shear thinning, and plastic
