![]() ![]() Viscosity is the internal friction of a fluid, or its tendency to resist flowin other words, the resistance to pouring and changes in form. This is especially true when stress is applied to a product. Although some people draw the distinction that texture applies to solid foods and viscosity applies to fluid foods, many products exhibit both solid and liquid properties, making it increasingly difficult to delineate between texture and viscosity. These properties are also critical in the design of production processes and equipment. ![]() Achieving and maintaining the proper texture and being able to quantify it for quality control purposes is crucial. Appearance, flavor, nutrition and texture are the four principal quality factors in food, and each is an essential component of the pleasure people derive from food. ![]()
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