قارن الطرق

	قياس الريولوجيا	تَجَلْطُن النشا باستخدام المسعر التفاضلي الماسح
المجال	علوم الأغذية	علوم الأغذية
العائلة	Process / pipeline	Process / pipeline
سنة النشأة	1992	1985
صاحب الطريقة	James Steffe	Multiple researchers
النوع	Fluid Property Measurement	Thermodynamic Characterization
المصدر التأسيسي	Steffe, J. F. (1996). Rheological methods in food process engineering (2nd ed.). Freeman Press.	Biliaderis, C. G. (1991). The structure and interactions of starch with food constituents. Canadian Journal of Physiology and Pharmacology, 69(1), 60-78.
الأسماء البديلة	rheological testing	DSC, differential scanning calorimetry
ذات صلة	3	3
الملخص	Rheometry is the scientific measurement of how fluids and semi-solids (pastes, gels, suspensions) flow and deform under applied stress. Using a rheometer (a precision instrument that applies controlled shear forces and measures the resulting deformation), rheometry characterizes the viscosity, viscoelasticity, and other flow properties of food products, essential for process design, quality control, and predicting mouthfeel sensations.	Differential Scanning Calorimetry (DSC) is a thermal analysis technique that measures the heat absorbed or released by a sample as temperature changes, enabling characterization of starch gelatinization—the structural transformation of starch granules when heated with water. DSC reveals the temperature at which starch swells, the energy required, and the range over which this occurs, providing insight into starch source, processing history, and ingredient interactions.