Editorial Open Access

Food Rheology: Principles Measurement and Applications in Food Processing

Abstract

Food rheology is the study of the flow and deformation behavior of food materials under applied forces. It plays a critical role in food formulation, processing, quality control, and sensory evaluation. Understanding the rheological properties of foods, including viscosity, elasticity, and plasticity, helps in predicting processing behavior and consumer perception. This article reviews the principles of food rheology, methods of measurement, factors affecting rheological properties, and its applications in various food industries. Emphasis is given to the relationship between rheology, texture, and processing efficiency in modern food technology.

Priya Sharma

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