Food rheology texture, structure and sensory analysis
Rheology is the science of deformation and flow, or in other words texture and viscosity. Rheology in food concentrates on specific characteristics and has a very important role in product development. Rheological investigation creates a better understanding of food products and provides important information useful for the design and production process. Furthermore, it is a fundamental area in the food industry to ensure quality. It guarantees that your product has reached the expected consistency required and that important characteristics do not change between batches or between different production days.
At the NoWFOOD centre we have state of the art equipment in our Rheology laboratory. This includes a Rheometer which provides a detailed insight into texture and viscosity in a wide range of products. We can influence factors such as temperature (between -10⁰C and 200⁰C) and investigate any changes which might impact the rheological characteristics of foods and food ingredients. The Rheometer measures viscosity, shear-stability, and elasticity and is essential for product development and quality control.
Our Heavy Duty Texture Analyser provides us with information which can be linked to spreadability, crunchiness, firmness, adhesiveness, gel strength and much more. All of these aspects are essential in order to better understand food products and as part of routine quality control procedures.
The Viscometer allows us to examine viscosities in solutions. This particular equipment is transportable, which enables it to be used on site at the premises of businesses we support.
In addition to the above, we are also equipped with a water-activity-meter, colourimeter, high-shear mixer, pH meter, paddle mixer and water bath, which can be used in combination to investigate a variety of different factors which effect rheological characteristics.