What are rheological properties of fluids?

Rheological properties refer to the Bingham plastic fluid parameters such as yield point (YP) and plastic viscosity (PV). It is one of the several flow characteristics of drilling fluid, workover fluid or completion fluid or cement.

What are examples of rheological properties?

The most common rheological properties are yield stress, relaxation times, viscosity and compliance. Rheological properties study the behavior of fluids under mechanical loading. The solid structure, having a defined shape, deforms and stresses when subjected to a load.

What are rheological parameters in food?

Rheology properties are manifestation of the rate and nature of the deformation that occurs when a material is stressed. These parameters can be used to predict how the fluid will behave in a process and in determining the energy requirement for transporting the fluid from one point to another in processing plant.

How rheological properties of foods are important in food quality?

Researchers believe that rheological characterization is essential for the development, optimization, and processing of foods. Food rheology also determines the food texture. Rheological flow properties deal with the perception of food when we touch or put it into our mouth.

What is rheological properties of chocolate?

Emulsifier. Lecithin and PGPR are the two emulsifiers applied in chocolate to control viscosity behaviour. A systematic study on the influence of blends of these two emulsifiers on the rheological properties of chocolate can be found by Schantz and Rohm18.

Which is not a rheological property?

Option (c) Surface tension the physical property is not a rheological property.

What are the different types of rheological fluids?

Contexts in source publication. Figure 1, non-Newtonian fluids are classified into three types: shear-thinning, viscoplastic, and shear- thickening.

Why are rheological properties important?

Rheological properties are important to the design of flow processes, quality control, storage and processing stability measurements, predicting texture, and learning about molecular and conformational changes in food materials (Davis, 1973).

What is rheology in food processing?

Food rheology is the study of deformation and flow of foods under well-defined conditions and has been shown to be closely correlated with food texture (Bourne, 2002).

How do you measure rheological properties?

To measure the rheological properties of a material, rheometers are used. They measure the torque and the deflection angle of the measuring bob. This means that in a viscosity measurement the rheometer presets a certain current that correlates to a defined torque.

Why do we study food rheology?

The acceptability of food products to the consumer is often determined by food texture, such as how spreadable and creamy a food product is. Food rheology is important in quality control during food manufacture and processing. Food rheology terms have been noted since ancient times.

How viscous is melted chocolate?

A chocolate with a viscosity of 50 or less is considered to be low viscosity chocolate. For chocolate fountains, we recommend chocolate with a viscosity of 40 or less. The higher the viscosity, the thicker the chocolate will be when it is melted.