Measuring Viscosity and Texture

Rheology is stressful and strainful, M.A. (Andy) Rao told me jokingly when I asked him what challenges lie ahead in the measurement of viscosity and texture of foods. Rao ([email protected]), Professor Emeritus in the Dept. of Food Science & Technology at Cornell University, Geneva, N.Y., and Scientific Editor of the Food Engineering & Physical Properties section of Journal of Food Science, was one of several rheology experts I spoke with for this article.

Rheology, the flow of fluids and…