Rheology of food products

The book entitled "Rheology of food products" is structured in 8 chapters and includes the study of the rheological behavior of food such as: orange honey, ketchup, fruit juices, mayonnaise, chocolate and mustard.Chapter 1 includes the main rheological models that best describe the rheological behavior of the studied foods.Chapter 2 includes the composition of orange honey, the equipment with which it was rheologically welded, the rheological study that includes the influence of temperature and concentration on rheological behavior and final conclusions.Chapter 3 includes the study of the rheological behavior of ketchup as well as finding an equation that accurately describes the rheology of ketchup.Chapter 4 includes the rheology of fruit sauces, the equipment with which they were studied from a rheological point of view, as well as the rheological models that describe them.Chapter 5 presents the study of the rheological behavior of mayonnaise and the models that describe it.Chapter 6 includes the study of the rheological behavior of chocolate and Chapter 7 of mustard.Chapter 8 includes the final conclusions that emerge from the studies.