Rheology of Colloidal and Non-colloidal Food Dispersions.

GENOVESE, DIEGO B.; LOZANO, JORGE E.; RAO, M. ANDY

JOURNAL OF FOOD SCIENCE

Blackwell Synergy

Año: 2007 vol. 72 p. 11 - 20

0022-1147

Rheological data on a food together with data on its composition and structure or microstructure should lead to understanding the inter relationships between them. A number of foods are dispersions of solids in liquids, of liquids in liquids, or gas in liquids. The dispersed particles may be colloidal in nature with dimensions <10 mm, or larger non-colloidal particles (>10 mm). For both colloidal and non-colloidal dispersions (either in dilute and concentrated regimes), several theoretical equations exist that provide insights in to the role of key rheological parameters, such as the particles volume fraction and size, interparticle forces, and fractal dimension on their viscosity, yield stress, and modulus. When theoretical models cannot be easily applied to foods with complex structures, structural analysis and structure-based models provide insight in to the role of solids loading and inter particle bonding on rheological behavior. In this review, recent studies on colloidal and non-colloidal food dispersions in which theoretical models as well as structural analysis were employed are discussed.