Rheology

Study  of  deformation  and  flow  (no  matter  how  unlikely)

“Everything  flows…..”
Greek  philosopher  Heraclitus  of  Ephesus  (536–470  BCE)

“Rheology  is  the  study  of  the  flow  of  materials  that  behave  in  an  
interesting  or  unusual  manner.  Oil  and  water  flow  in  familiar,  
normal  ways,  whereas  mayonnaise,  peanut  butter,  chocolate,  
bread  dough,  and  Silly  Putty  flow  in  complex  and  unusual  ways.  In  
rheology,  we  study  the  flows  of  unusual  materials.”
Faith  A.  Morrison Michigan  Technological  University  in  Houghton

Study  of  how  materials  respond  to  applied  stress  or  strain.

Rheology                    Karwe /  507 1

Rheological  data  are  needed  for

• Process  engineering  calculations,  pipeline  design,  pump  

specifications,  mixer  design,  extruder  performance  evaluation,  
…
• Ingredient  functionality
• Shelf-­life  prediction  and  testing
• Evaluation  of  food  texture

Solids  foods,  liquid  foods,  soft  solids

Ice  cream  and  shortening  are  solid  at  one  T  and  liquid  at  other  T
Applesauce,  tomato  puree,  baby  food,  soups,  dressings,  are  
__________________    of  solid  in  liquid
Milk,  ice  cream  mix,  are  liquid  droplets  dispersed  in  another  
liquid/fluid  media,  called  as      _______________________
Tomato  paste  is  sometimes  suspended  in  Xanthan  gum  to  prevent  
it  from  settling  in  water  suspension.

Rheology                    Karwe  /  507 2

 Stress  and  Strain

Normal  stress  sN =  F/A,  A  is  cross  sectional  area

Normal  strain  g =  DL  /  L,  sN  =  E  g,    (Hooke’s  law)                    E:  Young’s  modulus  (N/m2)
Application  of  shear  force

Shear  stress  σ =  F/A,  shear  strain  g =  DX/DY        σ =  G g G:  shear  modulus(N/m2)

d DX ù
! = éê
g
(shear)  strain  rate  = dt ë DY úû
For  fixed  DY,   1 é dX ù
g! =
DY êë dt úû

Note  that  dX/dt is  the  velocity  of  the  top  plane  w.r.t.  bottom  plane.  
Rheology                    Karwe  /  507 3
Elastic  Solid Plastic
-­ Finite  proportional  deformation,   -­ Beyond  certain  strain  deforms  
-­ No  flow,   continuously,  
-­ Returns  to  original  shape  upon   -­ Some  recovery  upon  removal  of  
removal  of  stress stress

Rheology                    Karwe  /  507 4

Application  of  normal  stress  sN
If  no  deformation  ® incompressible,  otherwise  compressible.
Water  at  100,000  psi  (690MPa),  compresses  by  about  15%!

Fluid:  liquid  or  gas

Rheology                    Karwe  /  507 5

 Du du
Shear  rate     g! = limit =
Dy dy
as Δy ® 0

Typical  Shear  Rates

Situation Shear rate (1/s) Application

Sedimentation of particles 10-6 - 10-3 Salad dressing, medicines, paints

suspended in liquid
Leveling due to surface tension 10-2 - 10-1 Frosting, paints

Draining under gravity 100 - 101 Vats, small food containers

Extrusion 101 - 103 Breakfast cereal, snack, pet foods

Calendering 101 - 102 Dough sheeting

Pouring from bottles 101 - 102 Food, cosmetics
Chewing 101 - 102 Foods
Dip coating 101 - 102 Confectionery
Mixing, stirring 101 - 103 Foods processing
Pipe flow 100 - 103 Food Processing
Rubbing 102 - 104 Topical applications
Spraying 103 - 105 Spray drying
Lubrication 103 - 107 Bearings
Source:  Rheological  Methods  in  Food  Process  Engineering,  James  F.  Steffe,  1996,  second  edition,  Freeman  Press,  page  15.
Rheology                    Karwe  /  507 6
Shear  stress      σ =  F  /  A      (Pa)

dγ du du
Note that γ = = s = µ g = µ
! definition
sdtµ g! dy dy
σ = µγ (1) for a prefect fluid
and
σ = Gγ (2) for a perfect solid

µ is viscosity (N s/m 2 ), γ is shear strain rate (1/s),

G is shear modulus (N/m 2 ) and γ is shear strain (no units).

Although neither eq.(1) or eq.(2) accurately describes polymer behavior

(many foods are biopolymers), they represent important
limiting cases.

Rheology                    Karwe  /  507 7

 s
µ=
g!
If  μ is  constant  ® Newtonian  fluid

Ex.  Water,  air,  oil,  honey,  corn  syrup,  

single  strength  apple  juice
The  SI      unit  of  μ is  Pa  s
Other  commonly  units  if  μ:  mPa s,  poise
10  poise  =  1  Pa  s,  100  centipoise  (cP)  =  
1  poise

Rheology                    Karwe  /  507 8

 Viscosity  Data For  Newtonian    materials
Source: Rheological Methods in Food Process Engineering, James F. Steffe, 1996, second edition, Freeman Press, pp. 361-373.

Material T( °C) µ (Pa s)

Water 0 0.001787
" 20 0.001002
" 90 0.0003147
Mercury 20 0.001554
" 90 0.001268
Glycerin 20 1.49
" 25 0.954
" 30 0.629
Corn Oil 25 0.0565
Honey (Sweet Clover) 24.7 7.2
Milk, homogenized 20 0.002
Cream (30 % fat) 40 0.00395
Sucrose solution
20% 25 1.71
40% 25 5.206
60% 25 44.02
Corn Syrup (80 % dry 26.7 126.0
substance)
DE = 35.4

Head & Shoulders Shampoo 25 4

Rheology                    Karwe  /  507 9
Viscosity  of  water  at  20  °C  =  1  cP
Viscosity  of  honey  at  20  °C  =  9000  cP

Human  eye  can  distinguish  the  difference  in  the  viscosity  in  the  
range  of  100  – 10,000  cP. Beyond  that  the  material  appears  to  be  
solid  to  human  eye.

μ is  called  dynamic  viscosity

μ  /  ρ =  ν is  called  kinematic  viscosity.  Unit  of  ν is  m2/s.

In  cgs system,  they  are  stokes.  1  cS =  1  mm2/s

If  μ is  not  constant,  i.e.,  if  it  depends  upon  shear  rate,  then  the  
fluid  is  called  as  non-­Newtonian.

μ can  be  temperature  dependent,  time  dependent  for  a  given  

composition.

Rheology                    Karwe  /  507 10

A  commonly  used  model  to  describe  a  non-­Newtonian  fluid:
Herschel-­Bulkley model  (1926).
n
æ du ö
s = Kçç ÷÷ + s 0 (1)
è dy ø
n:  power-­law  index          σ0:  yield  stress          K:  consistency  index
Another  model:  Casson model  (suitable  mainly  for  chocolate)
0.5
æ du ö
s0.5 = Kçç ÷÷ + s00.5 (2)
è dy ø

1)    K  =  μ,  σ0 =  0,  n  =  1 Newtonian

2)    K  >  0,  σ0 =  0,  0  <  n  <  1 Pseudoplastic
3)    K  >  0,  σ0 =  0,  1  <  n  <  ¥ Dilatant
4)    K  >  0,  σ0 >  0,  n  =  1 Bingham
5)    K  >  0,  σ0 >  0,  0  <  n  <  1 Bingham    pseudoplastic

Rheology                    Karwe  /  507 11

 Shear Stress (s) vs Shear Strain Rate (g! )
1
0 , n<
¹
ti c, s 0
plas =1
am n
Bingh ¹ 0 ,
m , s 0 g
in gha n in
B i n
r th
Yield stress
h ea = 1
s0 o rs n <1 , n
s tic =0, =0
a
pl s 0 s 0
do n g
eu nia en in
ps to k
s (Pa)

w i c
N e r th
h ea
o rs 1
t >
at an , n
d il =0
s 0
s = s0 + K( g! )n

g! (s-1)

Rheology                    Karwe  /  507 12

Examples:
1)    K  =  μ,  σ0 =  0,  n  =  1 Newtonian
Water,  air,  honey,  corn  syrup,  single  strength  apple  juice
2)    K  >  0,  σ0 =  0,  0  <  n  <  1 Pseudoplastic
Concentrated,  unpectinized,  filtered  apple  juice,  Apple  sauce,
orange  juice,  banana  puree,  Xanthan  gum  solution,  CMC
solution,  tomato  juice
3)    K  >  0,  σ0 =  0,  1  <  n  <  ¥ Dilatant
starch  and  cold  water  mixture,  corn  flour+sugar solution,
homogenized  peanut  butter,
potassium  silicate  in  water,  wet  beach  sand
4)    K  >  0,  σ0 >  0,  n  =  1 Bingham
tooth  paste
5)    K  >  0,  σ0 >  0,  0  <  n  <  1 Bingham    pseudoplastic
Margarine,  chocolate  mixtures,  greases,  soaps,  paper  pulp,
tomato  paste
Rheology                    Karwe  /  507 13
 Power-­law  materials  
(n:  power-­law  index,  K:consistency  index)
Source:  Rheological  Methods  in  Food  Process  Engineering,  James  F.  Steffe,  1996,  second  edition,  Freeman  Press,  pp.  361-­373.

Material T( °C) n K (Pa sn)

Melted chocolate 46.1 0.574 0.57
Apple Sauce(11% solids) 30 0.3 11.6
Banana Puree 22 0.283 107.3
Orange Juice(Valencia, early) 25 0.583 5.059
Peach Puree (11.7 % solids) 30 0.28 7.2
Tomato Juice Conc.
5.8 % solids 32.2 0.59 0.223
12.8 % solids 32.2 0.43 2.0
25.0 % solids 32.2 0.43 8.0

Oil of Olay 25 0.22 26

Colgate Toothpaste 25 0.33 121.7
Vaseline Intensive Care Lotion 25 0.34 13.7
Nail enamel 25 0.86 754

Polystyrene 225 0.28 15600

HDPE 220 0.61 3730
Rheology                    Karwe  /  507 14
For  unfrozen  ice  cream  mix  (oil-­in-­water  emulsion  
containing  hydrocolloid  stabilizers)    
K  =  0.8  Pa  sn and    n  =  0.8

For  frozen  ice  cream  at  -­5  °C: K = 100 Pa sn and n =

0.4 (ref. Russell et al., Trans. IchemE, 75(C): 191-197, Sept. 1997)

From  “Engineering  properties  of  foods,”  by  M.A.  

Rao,  page  1  (1995),
Raw  whole  egg    at  21  °C  is  a  Newtonian  fluid
Frozen-­thawed  whole  egg  at  21  °C  is  a  
pseudoplastic fluid

Rheology                    Karwe  /  507 15

For  some  materials,  viscosity  also  changes  with  time.

Thixotropic
At  constant  shear  rate,  the  shear  stress  decreases  with  time.
e.g.  shortenings,  some  fruit  purees,  some  polymer  solutions,  
some  doughs

Anti-­thixotropic (formerly  Rheopectic)

At  constant  shear  rate,  the  shear  stress  increases  with  time.
e.g.  Bentonite clay  suspensions,  gypsum  suspensions.

Rheology                    Karwe  /  507 16

Some  materials  are  solid-­like  and  liquid-­like.

Viscoelastic

Both  viscous  and  elastic  (rubber-­like)

Some  elastic  recovery
Exhibit  “normal  stress”  upon  shear

N
F

e.g.  Flour  dough,  polymer  melts,  CMC+corn syrup,  napalm  

(jellified  petrol,  bitumens (asphalt,  tar)

Rheology                    Karwe  /  507 17

Viscous  fluid                                                        Viscoelastic  fluid

Weissenberg  
effect

Tubeless
siphon

Die  /  Jet  swell

Rheology                    Karwe  /  507 18

 Demonstration of viscoelastic fluid:
Weissenberg (rod climbing) effect of Corn Syrup + 3% CMC

Material
climbs the
mixer shaft

Rheology                    Karwe  /  507 19

Slope  of  line  1  =  shear  stress  /  shear  rate  at  A  =  μA

Slope  of  line  2  =  shear  stress  /  shear  rate  at  B  =  μB

Apparent  viscosity  (point  dependent).

Rheology                    Karwe  /  507 20

Rheology                    Karwe  /  507 21
Mouthfeel has  been  related  to  viscosity  (psychophysics)

Sliminess has  been  related  to  the  way  viscosity  changes  with  
application  of  shear  rate

Rheology                    Karwe  /  507 22

 Shear, temperature, and moisture depend

Model  used  for  starch  dispersions:

n -1 æ ΔE ö
µ = µ0 (γ)
! .expç ÷exp(-kM)
è RT ø

moisture content
apparent shear absolute temp
viscosity rate

k > 0, ΔE = (activation energy) > 0

 Viscosity data for waxy corn starch and

Waxy corn starch (contains 98% amylopectin)

é 5109 ù
µ = 0.44(γ )
! -0.682
expê ú exp[- 0.148M ]
ë T û

kelvin

Corn Syrup

µ = 74exp [- 0.1276(T - 300)]

Pa.s
kelvin
 Corn  syrup  viscosity:  
Newtonian  but  temperature  dependent
50
45
40
35
Viscosity  (Pa·∙s)

30
25
20
15
10
5
0
30 40 50 60 70 80 90
Temperature  (ºC)
 Starch  Viscosity
Rheological  behavior  of  starch  involves  it  viscosity,  elasticity  and  
plasticity.

Food  Processors  measure  starch  viscosity  as  a  quick  assessment  of  

product  performance.  

Starch  should  withstand    shear,  pH  changes,  heat,  microwave,  and  

freeze-­‐thaw  process  without  losing  product  performance.

Pregelatinized starches  do  not  need  heat  to  develop  viscosity.

Starches  are  modified  or  cross-­‐linked  to  increase  their  stability.

Soluble  solids  such  as  sugars  will  compete  with  water  to  absorb  
water  and  viscosity  may  not  develop.  So  hold  back  the  
solids/sugars  till  starch  is  cooked,  then  add  solids.
 Mouthfeel and  viscosity
• Mouthfeel has  been  related  to  viscosity  (psychophysics)
• Sliminess  has  been  related  to  the  way  viscosity  changes  
with  application  of  shear  rate

Sxczesniak and  Farkas (1962).  Apparent  viscosity  of  gum  solutions.  

 Sensory  viscosity
Correlation  of  dynamic  and  sensory  viscosity  of  
Newtonian  fluid  foods

Houska et  al.,  (1998),  J.  Texture  Studies  29:  603-­‐615

 Sensory  viscosity
Correlation  of  dynamic  and  sensory  viscosity  of  
Newtonian  fluid  foods

Houska et  al.,  (1998),  J.  Texture  Studies  29:  603-­‐615

 Sensory  viscosity
Correlation  of  dynamic  and  sensory  viscosity  of  
Newtonian  fluid  foods

Houska et  al.,  (1998),  J.  Texture  Studies  29:  603-­‐615

 Sensory  viscosity
Correlation  of  dynamic  and  sensory  viscosity  of  
Newtonian  fluid  foods

Houska et  al.,  (1998),  J.  Texture  Studies  29:  603-­‐615

 Sensory  viscosity
Correlation  of  dynamic  and  sensory  viscosity  of  
Newtonian  fluid  foods

Houska et  al.,  (1998),  J.  Texture  Studies  29:  603-­‐615

 Sensory  viscosity
Relationship  between  mouth  feel  and  viscosity

From:  Vingerhoeds  et  al.,  How  emulsion  composition  and  structure  affect  sensory  
perception  of  low-­‐viscosity  model  emulsions.  Food  Hydrocolloids,  2008.