Special Issue "Research on Rheology in Food Processing"
Deadline for manuscript submissions: 29 February 2024 | Viewed by 875
Interests: food technologies; food processing
Interests: food technologies; food processing; food safety; risk analysis; consumer behaviour/attitudes
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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
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Processes is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- 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