Chapter 4 - Food Physics - Rheology

CHAPTER 4_FOOD PHYSICS_
FOOD RHEOLOGY
◼ Assoc. Prof. Dr. Lê Nguyễn Đoan Duy
◼ Food Technology Department
◼ Ho Chi Minh city University of
Technology
◼ E-mail: lndduy@hcmut.edu.vn
◼ Mob: 0932 989 789
INTRODUCTION
• The term Rheology is derived from Greek words rheo and

logos. It describes the flow of liquid and the deformation
of solid
• Rheology is involved in the mixing and flow of material
and their removal prior to use, whether this is achieved by
pouring from a bottle, extrusion from a tube, or passage
via a pipeline
Food Rheology
Food Rheology a study of deformation and flow of matter (especially

interesting in agricultural and biological materials).
We encounter rheology in our daily life!
We eat breakfast, perhaps using a range of spreads for toast, or perhaps

we eat yoghurt with pieces of fruit suspended in it.
We all have squeezed toothpaste tubes, kneaded bread dough or tried to

rub skin lotion on our leg.
Rheology is simply one way of describing those sensations!!

Importance of Food Rheology
• Food rheology is important in quality control during food

manufacture and processing
• Long food can be stored
• The study of food rheology is more complicated than study in

fields such as the rheology of polymers.
Rheology in Daily Life
• We normally take for granted a lot of things in life and
these include some of the “rheological events”.
• The pictures show the different roles of rheology in
food and nonfood products.

Examples of Rheological Properties
• Viscosity
• Elasticity
• Peanut butter in the jar
• Ketchup is commonly used an example
• The textural properties of a peanut butter and jelly sandwich

Rheological and Functional Properties in
Cheese
• Cheese
• Cheese is a nutritious Food made mostly from Cow’s milk.
• Curded by Lactic Acid Bacteria

• It is a source of protein and calcium
• Containing additional nutrients

Types of Cheese
• Asiago Cheese
• Bleu Cheese
• Goat Cheese
• Cream Cheese
• Vegetarian Cheese
Industrial Aspect of Rheology
• Responsible for any formulation, production, appearance,

usage, and finally affect stability
• Affects final cost of product

• If a material is pumped, sprayed, extended, extruded, molded,
coated, mixed, chewed, swallowed, rubbed, transported,
stored, heated, cooled, aged …Rheology is important
Why we have to measure?
What is a fluid
• A substance which deform continuously under the action of a

shearing stress
• A perfect elastic solid can resist a shear stress by a static
deformation; a fluid can not
• An elastic solid can behave as a fluid beyond its yield point, at
which point it behaves as a “plastic”
• Viscoelastic fluids behave like fluid and solid (ex. Egg white,
which have a small tendency to return to their original shape)
Foods Examples of Complex Fluids
• Emulsions (mayonnaise, ice cream)
• Foams (ice cream, whipped cream)
• Suspensions (mustard, chocolate)
• Gels (cheese)
Bio fluids
• Suspension (blood)
• Gel (mucin)
• Solutions (spittle), etc.,

4. THUỘC TÍNH / TÍNH CHẤT LƯU BIẾN
Rheological Properties
1 Elastic Properties
2 Rheological Models
3 Viscous Behavior – Flow
4 Temperature Dependency of Viscosity
5 Measurement of Rheological Properties
6 Viscoelasticity
7 Rheology and Texture of Solid Foods
1.1 Uniaxial Stress
1.2 Young’s Modulus
1.3 Bulk Modulus
1.4 Shear Modulus
1.5 Poisson’s Ratio and Transverse Strain
Types of loading with force F. I uniaxial, II bulk compression, III shear

1.1 Uniaxial Stress
• To be caused by a force pushing or pulling the body in a direction
perpendicular to the surface of the solid body upon which the
force is acting
• Pulling → a tensile stress (tension) → an uniaxial “extension”
deformation
• Pushing → compressive strees → an uniaxial “compression”
deformation
• Mathematically
• the amount of deformation observed in a sample of material in
response to a given applied force will also depend on the
geometric size and shape of the sample
• Force and deformation  only reveal rheological
behavior of the sample
• true rheological behavior of the material ➔ eliminate the
interference caused by sample size and shape.
THUỘC TÍNH / TÍNH CHẤT LƯU BIẾN
a. ỨNG SUẤT - BIẾN DẠNG

• Ứng suất (stress): divide the applied force by the area of the surface over
which it is applied
• Ứng suất pháp (normal stress)
• Ứng suất trượt (shear stress)
• Biến dạng (strain): divide the measured deformation (compression or
extension) by the initial length of the sample in the direction of the applied
force
• Biến dạng pháp (normal strain)
• Biến dạng trượt (shear strain)
•
• a1. Ứng suất (stress): quotient of force over area - LỰC
/ đơn vịdiện tích
• Units: Pa (N/m2)
Ứng suất pháp Ứng suất trượt
(normal stress) (shear stress)
• •
• Force (applied in • Force (applied
a direction in a direction
perpendicular to parallel to the
the surface)/ area surface)/area
a2. Biến dạng (strain): sự thay đổi kích thước, hình dạng của vật liệu dưới tác
dụng lực
where
F force in N
A area in m2
Biến dạng pháp Biến dạng trượt σ: stress in N ·
m−2
(normal strain) (shear strain) Δl deformation in
m
l l initial length in
= d
l  = tan  = m
ε: strain
t
• a stress–strain diagram
• a classic elastic material
• a linear relationship yield point
• To follow Hooke’s law
• the proportional limit (ReL). a
• nonlinear deformation nonelast
• ReH , the solid begins to temporarily ic or
flow or yield plastic
• yield point (điểm giới hạn) deforma
• a nonelastic or plastic deformation tion
• Rupture ➔ “strength”
• 4.1.2 Young's Modulus bulk”modulus K, ,shear”modulus G.

1.2 a. Young's Modulus
• Hooke’s law
E is a material property named the modulus of

elasticity
• Young’s modulus
• easily a material can be stretched with
or contracted, σ stress in N · m−2
• stiffness E modulus of elasticity in Pa
ɛ strain
F force in N
A area in m2
Δl extension in m
l initial length of solid in m
D Hooke’s constant in N · m−1
The magnitude of some Young’s modulus values E are listed
1.2.b. Bulk Modulus
• a bulk compression, expansion

• bulk compression loading, expansion ➔ a volume change in the solid body
• Expansion ➔ volume dilatation
1.2.b. Bulk Modulus
Hooke’s law
1.2.b. Bulk Modulus
Hooke’s law
1.2.c. Shear Modulus
Hooke’s law
Ft tangential force in N
A area in m2
shear stress in N · m−2
G shear modulus in N · m−2
angle of deformation in
rad
1.2.c. Shear Modulus
Example 4.1. A rubber eraser (length 20 mm) with a cubic shape is loaded
with a tangential force of 10 N as shown in Figure 4.7. With a shear modulus
of the material of 0.2 · 106 Pa calculate the angle of deformation and the
elongation x.
Solution:
1.3 Poisson's Ratio and Transverse Strain
Example 4.1. A rubber eraser (length 20 mm) with a cubic shape is loaded
with a tangential force of 10 N as shown in Figure 4.7. With a shear modulus
of the material of 0.2 · 106 Pa calculate the angle of deformation and the
elongation x.
- relative change in thickness Δd/d is called “transverse strain”
→ dependent on the axial strain
The ratio of transverse strain to axial strain produces a proportionality
factor called Poisson’s ratio
transverse strain
- The ratio of transverse strain to axial strain produces a proportionality factor
called Poisson’s ratio
- a key link between the Young’s E, shear (G) and bulk (K) modulus
Poisson’s ratio can take on values only within the range, 0 ≤ µ≤ 0.5.
-
- relative change in thickness Δd/d is called “transverse strain”
- dependent on the axial strain
The ratio of transverse strain to axial strain produces a proportionality factor
called Poisson’s ratio
-
In reality, Poisson’s ratio lies between these extreme values for most
materials.
2 Rheological Models (mô hình lưu biến)
Consisting of mechanical elements like springs (Sự co dãn) and dashpots (Sự giảm
chấn) can be used to explain and interpret the rheological behavior of viscoelastic
materials.
4.2 Rheological Models
Mechanical elements used for basic rheological models.
I Hookean element (spring),
• the spring is a mechanical model representing ideal (Hookean) elastic
behavior in solids
II breakage (rupture) element,
III Newtonian element (dashpot),
• the dashpot alone serves as a model for ideal viscous behavior exhibited by
liquids
IV St.Venant element.
TÍNH CHẤT LƯU BIẾN
TÍNH CHẤT LƯU BIẾN
The Maxwell mode:
• stress relaxation
• time-dependent
• stress decreasing over time in a sample combined in series
subjected to a constant applied strain
The Kelvin model:

• strain retardation (creep) (Sự dão)
• time-dependent
• strain increasing over time in a sample
subjected to a constant applied stress combined in parallel
Viscous Behavior – Flow
LIQUID: The way in which liquids deform to an applied stress is to flow
Liquids respond to an applied stress by flowing

Liquids respond to changes in stress by changes in the speed by which they flow
(flow rate)
4.3. Viscous Behavior – Flow
ideal elastic behavior of a solid material is a linear relationship between shear stress
and shear strain governed by the shear modulus of elasticity G
ideal viscous behavior is a linear relationship between shear stress

and the rate of shear strain, governed by the viscosity of the liquid.
The rate of shear strain is the shear rate dγ/dt.
Shear Rate
The shear rate is the same as the angular velocity (vận tốc góc) of the rotation.
Calculate the shear rate between two moving plates.
First of all, if the plates move together in the same direction at the same velocity, there is no relative
difference in velocity, and the shear rate is zero.
When the lower base plate is fixed (not moving),
a torque: moment xoắn

Newtonian Flow Behavior
a linear relationship between shear stress and resulting shear rate
➔the flow behavior is called ideal viscous or Newtonian.
➔Mathematically,
dynamic viscosity
Flow behavior curve - viscosity curve
• The slope of the upper curve is constant for all shear rates
dynamic viscosity kinematic viscosity
N · m−2 · s, m2 · s−1
Pa · s
Poise (P) Stokes (St)
Newtonian Flow Behavior:
dynamic viscosity / độ nhớt động lực (N · m−2 · s) or Pa.s
the kinematic viscosity / độ nhớt động học m2 · s−1
FLUIDITY:
Newtonian Flow Behavior:
In the case of Newtonian fluids the slope of the
straight line on the shear stress versus shear rate
diagram is constant
For many of these materials, the viscosity is not the

same at different shear rates
Non - Newtonian Flow Behavior
• no linear relationship between shear stress and shear rate γ’
• or if the flow behavior curve does not pass through the origin (0,0) on the shear
stress–shear rate diagram
Non - Newtonian Flow Behavior
The flow behavior of non-Newtonian fluids depends on the stress conditions to
which the fluids are subjected.
4.3. Viscous Behavior – Flow
4.3.3 Comparison of Newtonian with Non-Newtonian Fluids
Newtonian Fluilds Non-Newtonian Fluids
GROUP WORK
• have the same viscosity at low shear • do not have a constant viscosity
rates as at high shear rates with
respect to shear rate.
• Their viscosity will depend on stress
conditions (shear rate),and often
also on time
• “viscosity at shear rate .
Pseudo-plastic Flow Behavior
• shear stress increasing at a diminishing rate with
increasing shear rate.
• On a shear stress–shear rate diagram, the flow
behavior curve has a convex profile in which the
tangential slope is decreasing with increasing shear
rate. “shear-thinning” behavior.
• the increasing flow resistance (shear stress) seems to
decrease when the fluid is subjected to higher shear
rates.
• assumed to be caused by decreasing molecular
interactions within the molecular structureof the fluid
during flow.
Thixotropic Flow Behavior
shear stress or viscosity decreases over time at a
constant shear rate.
• the decreasing viscosity (or shear stress)  a
decrease in the intermolecular interactions within
the molecular structure of the material.
• When shear rate stops, the original structure is
restored, as well as the initial viscosity ➔ “true”
thixotropicity.
• If the viscosity is not restored because of
irreversible structure breakdown, ➔ apparent
thixotropicity.
Dilatant Flow Behavior
• shear stress increasing at an increasing rate
with increasing shear rate.
• On a shear stress–shear rate diagram, the flow
behavior curve has a concave profile in which
the tangential slope is increasing with
increasing shear rate.
• the viscosity is also increasing with increasing
shear rate.
• ➔ “shear-thickening” behavior.
Rheopectic Flow Behavior
• shear stress or viscosity increase over time at a constant shear rate (the
increasing viscosity)
– assumed to stem from the intermolecular interactions causing friction to
increase with time at constant shear rate within the molecular structure
of the material
• When shear rate stops:
– “true”rheopecticity: the original structure is restored, as well as the
initial viscosity.
– apparent rheopecticity: If the viscosity is not restored because of
irreversible structure damage, the behavior
Plastic Flow Behavior
Plastic deformation:
- a solid material keeps its deformation as a permanent set after taking away
the shear stress
Plastic flow behavior
- Liquids will not begin to flow until a minimum shear stress is exceeded that
allows them to yield and begin to flow.
- the yield stress is the minimum shear stress needed to get the material
flowing
Example 4.6. An ice cream bar shall be dipped into molten chocolate to get a
chocolate coating of 2 mm thickness. To what temperature should the molten
chocolate be heated in order that it will leave this coating thickness? Assume
density of chocolate is 1235 kg · m−3. weight force: F = m · g = · A · d · g
G
Temp. yield stress shear stress:

in ◦C in Pa
37.5 32
38.0 28
38.5 25 τ: yield stress in Pa
39.0 22 A area in m2
39.5 19 d thickness in m
ρ density in kg · m−3
g gravitational acceleration in
m · s−2
FG weight force in N
m mass in kg
Temperature Dependency of Viscosity
• Viscosity of fluids is a consequence of the molecular interactions that take place
within the molecular structure of the material.
• When temperature increases, ➔ molecular motion takes place at a faster rate
(molecules move with greater velocity).
➔ viscosity must also depend on temperature.
Temperature Dependency of Viscosity
Viscosity of fluids is a consequence of the molecular interactions that take place
within the molecular structure of the material.
The inverse quantity of viscosity (fluidity) will therefore increase with increasing
temperature.
Visco elasticity
• Rectangular shear stress signal → a viscoelastic material shows a delayed
increase and decrease in the responding deformation.
→ Shear stress → slowly flow / slowly increasing deformation
• Release the shear stress back to zero again
→ deformation will slowly recover to its initial value
Visco elasticity
use a Maxwell model or a Kelvin model to describe
viscoelastic behavior
ideal elastic combined in series

behavior
ideal viscous
behavior
combined in parallel
Viscoelasticity
Deborah’s number De: (Reiner)
• To characterize the ratio of flow time and observation interval time
• To be the ratio of a characteristic time period for flow of the material and the time period
of experimental observation
a large De number indicates the material is more elastic than viscous,

a small De number indicate the material is more viscous than elastic.
➔ relaxation time constant for a viscoelastic material 1/e
Stress Relaxation
• a viscoelastic material will show a decreasing stress
over time in the form of an exponential decay.
• The rate of decrease will depend on the sample ideal elastic materia
• The stress relaxation of the material
✓the relaxation curve can be approximated by an
exponential decay (Burger Model)
ideal viscous materia
✓the time constant

a viscoelastic materi
Stress Relaxation
▪ The relaxation time constant can be used to
characterize the elastic and viscous parts in the
behavior of a material.
✓ The relaxation time constant of liquids normally is very ideal elastic materia
small.
• For example, in the case of water it has a magnitude of 10−3 s.
✓ Solid elastic materials have very large relaxation time
constants.
ideal viscous materia
✓ Viscoelastic materials have time constants that fall in
between, and can have values in the range of tR = 10−1 . . .
106 s
Stress Relaxation
• the interior of a soft camembert cheese having a
relaxation time constant of tR = 2 h.
➔That means when we deform a camembert cheese
sample after two hours the stress will have decayed ideal elastic materia
remarkably, namely to 36.8%.
• But if we do not observe the stress over the two-hour
period and observe for only two seconds instead, we
may see no stress decay at all. ideal viscous materia
➔ In that case we would mistakenly call the material

“solid, elastic” having no viscous parts in its behavior.
Creep
The corollary to stress relaxation is strain retardation or creep, in which we
observe how strain responds over time to a constant applied stress.
Modern texture analyzers allow us to put a defined stress on a sample and record of
the strain or strain rate over time.
➔This type of test is called a strain response test or a creep test. The experiment
can be performed in an axial direction or as a shear motion
➔the Kelvin model made up of spring and dashpot
in parallel.
Creep
4.6.3 Oscillation Testing
Modern rotational viscometers can be operated in a oscillating mode instead of a rotational
mode.
With an oscillating mode, both viscous and elastic properties of a material can be measured
simultaneously.
When the amplitude of the oscillation is appropriately chosen so as not to be too high, the
sample material can be subjected to an oscillating shear stress without breakage of any
molecular structure within the sample.
Oscillation Testing
for an ideal viscous material, the shear stress is following the shear deformation
with a phase shift of 90◦,
whereas an elastic material would have a phase shift of 0◦. Real materials will
have a phase shift between 0 and 90◦
Oscillation Testing
the relationship between shear strain and shear rate
quantity to characterize the rheological behavior called compliance J, which is

simply the inverse or reciprocal of rigidity (shear modulus)
Oscillation Testing
Oscillation testing of a viscoelastic material (schematic)
Rheology and Texture of Solid Foods
▪ a solid body will deform in different ways depending upon how the force is acting
upon it
▪ the three different ways in which a solid body can be stressed
• “axial loading”:a body can be stressed under “axial loading” in an uniaxial
direction (force acting normal to the surface upon which it is applied, causing a
normal stress).
• bulk compression loading : a body can be pressed upon from all directions, like
when subjected to an underwater hydrostatic pressure or pressurized in a
pressure chamber.
• a shear stress, the responding deformation is in the form of a bending or
twisting of the body
Rheology and Texture of Solid FoodsRheological Tests
Breakage or Rupture Tests
• Stiffness: The initial slope of the force–deformation curve can reported as
the stiffness of the sample.
• Modulus of elasticity: When the slope is taken from the stress–strain diagram, it can be
reported as the modulus of elasticity of the material.
• Rupture point: The force or deformation (or stress or strain) at which the
sample breaks (often maximum point on the curve).
• Rupture strength: Stress at which ruptureoccurs (strength of the material).
• Work energy to breakage or rupture: This is the product of force and deformation under
the curve, and represents the work energy absorbed by the sample.
• Toughness of material:Area under the stress–strain diagram up to the point
of rupture, expressed in units of work energy per cubic unit of volume of material.

Chapter 4 - Food Physics - Rheology

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CHAPTER 4_FOOD PHYSICS_

• The term Rheology is derived from Greek words rheo and

Food Rheology a study of deformation and flow of matter (especially

We encounter rheology in our daily life!

We eat breakfast, perhaps using a range of spreads for toast, or perhaps

We all have squeezed toothpaste tubes, kneaded bread dough or tried to

Rheology is simply one way of describing those sensations!!

• Food rheology is important in quality control during food

• Long food can be stored

• The study of food rheology is more complicated than study in

• We normally take for granted a lot of things in life and

these include some of the “rheological events”.

• The pictures show the different roles of rheology in

food and nonfood products.

• Peanut butter in the jar

• Ketchup is commonly used an example

• The textural properties of a peanut butter and jelly sandwich

• Cheese is a nutritious Food made mostly from Cow’s milk.

• Curded by Lactic Acid Bacteria

• Containing additional nutrients

• Responsible for any formulation, production, appearance,

• Affects final cost of product

• A substance which deform continuously under the action of a

• Emulsions (mayonnaise, ice cream)

• Foams (ice cream, whipped cream)

• Suspensions (mustard, chocolate)

• Solutions (spittle), etc.,

Types of loading with force F. I uniaxial, II bulk compression, III shear

a. ỨNG SUẤT - BIẾN DẠNG

Types of loading with force F. I uniaxial, II bulk compression, III shear

E is a material property named the modulus of

Types of loading with force F. I uniaxial, II bulk compression, III shear

• a bulk compression, expansion

The Kelvin model:

Liquids respond to an applied stress by flowing

ideal viscous behavior is a linear relationship between shear stress

a torque: moment xoắn

dynamic viscosity kinematic viscosity

For many of these materials, the viscosity is not the

Temp. yield stress shear stress:

ideal elastic combined in series

a large De number indicates the material is more elastic than viscous,

✓the time constant

➔ In that case we would mistakenly call the material

quantity to characterize the rheological behavior called compliance J, which is

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