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| Rhéologie× | Gélatinisation par DSC× | |
|---|---|---|
| Domaine | Sciences des aliments | Sciences des aliments |
| Famille | Process / pipeline | Process / pipeline |
| Année d'origine≠ | 1992 | 1985 |
| Auteur d'origine≠ | James Steffe | Multiple researchers |
| Type≠ | Fluid Property Measurement | Thermodynamic Characterization |
| Source fondatrice≠ | Steffe, J. F. (1996). Rheological methods in food process engineering (2nd ed.). Freeman Press. link ↗ | Biliaderis, C. G. (1991). The structure and interactions of starch with food constituents. Canadian Journal of Physiology and Pharmacology, 69(1), 60-78. DOI ↗ |
| Alias≠ | rheological testing | DSC, differential scanning calorimetry |
| Apparentées | 3 | 3 |
| Résumé≠ | 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. |
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