Rheology of Ice Cream

The book titled Rheology of Ice Cream is organized into four chapters: ice cream manufacturing technology rheology of ice cream stability and rheological properties of ice creams produced with dairy by-products and rheology of commercial and model ice creams. Chapter 2 comprises the following subchapters: rheological classification fluid and semi-solid foods Newtonian fluids non-Newtonian fluids time-independent flow of non-Newtonian fluids time-dependent fluid flows plastic fluid flow viscoelasticity viscoelastic characterization of materials stress relaxation creep measurement and ice-cream mix rheology.