Structuring of biopolymer products - Rheological properties of (semi-solid) food products

3 important questions on Structuring of biopolymer products - Rheological properties of (semi-solid) food products

How does an ideal liquid behave?

As a Newtonian fluid

How does an ideal solid behave?

As a Hookean spring

Which 3 forces can be relevant in flowing suspension?

  • Interactions between particles
  • Forces related to Brownian motion for particles smaller than 1 um
  • Viscous forces originating from local velocity differences between the dispersed phase and the surrounding fluid

The question on the page originate from the summary of the following study material:

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