Dear Colleagues,

An understanding of the basic elements of food rheology is essential for food production and certification. The tensions in food and their effects are important for practice and industry. Research in this field focuses on the properties of materials, including the rheological behaviour of elastic, viscous, viscoelastic, plastic, and Newtonian materials. Different models have been developed to understand them. For example, the Maxwell model, the Kelvin model, the Burgers model (creep and relaxation curves), and different viscometers (capillary and rotational viscometers) are used to measure them. Important parameters include the rate of deformation, knowledge of tensile and shear modulus, as well as the importance of temperature and time. Topics include, but are not limited to, the following:

• the rheological behaviour and testing of various food raw materials, as well as semi-finished and finished products;
• rheological modelling of foods;
• viscometric measurements;
• the application of rheology in the industrial environment.

Prof. Dr. Antal Véha
Prof. Dr. Diána Bánáti
Dr. Balázs P. Szabó
Guest Editors

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• superposition principle
• flexible deformations
• rheology of polymers and suspensions
• presentation and characterisation of models
• basic methods of viscometry
• dilatant, thixotropic and reopex behavior
• dynamic rheological testing