GKM+rheology

= RHEOLOGY IN FOOD =

To be very honest, Rheology is really a weird term for me, i think most of you (students) feel the same.

rheology is study that concern about the deformation and flowing of a material. Rheology aims to have a measuring about the properties of deformation and flow when the particular material is subjected to an external force. Thus, it is mainly concern the relationship between strain, stress and time. This is a modern definition i think. But i found an interesting definition of " Rheology. Rheology comes from Greek, rheos, meaning to flow. A Greek philosopher named Heraclitus describe rheology as panta rei~ which means everything FLOW! The factor that concerned is the time. So amazing it is... everything flow, not only the river flow, and not only the water flow, as the definition said, even the mountain can be flow! If u wait long enough.....! personally, i like this statement very much, and this is the main basic thinking of the study of rheology i think. haha

As we told in the lecture, rheology is present everywhere in daily life! Maybe we just realize it after the lecture, from the non-food product-toothpaste to the spreading of toast used in the breakfast.. there are lots of knowledge of rheology inside. Since the study of rheology is having a great concern on the texture and quality of food material, the answer to the question, do a food technologist need study rheology is definitely YES! (this why imk209 comes about)

As said earlier, rheology is concerning about the strain and stress and time. what is strain? strain is basically a quantitative measurement of the extend of a material that has been deformed. then, what is stress? stress is just simply defined as force per unit area. in food material, rheology is somehow about the viscosity of a food material. Viscosity has a unit of pascal-second (Pa s). the definition of viscosity is the lack of slipperiness,which mean, the resistance to flow!

here i show some example of rheology in food based on my understanding.

THE RHEOLOGY MAKE THIS PIZZA " CHEESY" OR "STICKY". UNTIL IT IS SERVED TO THE COSTUMER .

THIS PEANUT BUTTER, RHEOLOGY MAKES IT STAND LIKE A SOLID IN THE BOTTLE BUT SOFT WHEN U SPREAD IT OUT WITH KNIFE.

THE PEANUT BUTTER CAN BE SPREAD EASILY WHILE STAND LONG ENOUGH TO STAY ON THE TOAST.

RHEOLOGY MAKE THE ICE-CREAM STAND IN THE NICE SHAPE!

THIS RIPPLE ICE-CREAM IS ALSO A PRODUCT BASED ON RHEOLOGY? THE PINK COLOR RIPPLE IS SPRAY INTO THE CUP BEFORE THE ICE-CREAM. THE RIPPLE HAVE TO BE STRONG ENOUGH TO STAND ON THE WALL OF CUP UNTIL THE ICE-CREAM IS FILLED INTO THE CUP!