Carlos

TECHONOLOGICAL POST.

**__Questions about the actual food rheology in the industry__** 09183   1.-Since does industry apply rheological information in the processes? 2.-How can we attend and rheological behavior to level of ingredients? 3.-Which is the degree of control that could be had in the rheological behavior of fluids as the yogurt or pasteurized juices? 4.-Which is the rheological model that adjusts to food as the snacks? 5.-Under that you determine the industry has the possibility of altering the behavior of a food hookenians? 6.-What does you know about the actual food rheology advances that the industry is applying? 7.-What does you know about the encapsulation of ingredients as alternative to improve the performance of the fluid food as the ice cream? 8.-What universities are investigating nowadays on the topic? 9.-What rheological model adjusts more for solid food and what model does adjust more to fluid food? Does you know about problems that the industry has had for lack of knowledge of the field of the food rheology
 * __Here a questionary about FOOD RHEOLOGY APPLIED TO INDUTRY.__**
 * __CARLOS MORENO MIRANDA__**

This is about How we can collect information; Actually there are some interesting tools. By. Carlos Moreno Miranda. AGI-Zamorano Overview of Basic Methods to Collect Information__**
 * __NEW POST.

The following table provides an overview of the basic methods to collect data. -inexpensive to administer -easy to compare and analyze -administer to many people -can get lots of data -many sample questionnaires already exist || -might not get careful feedback -wording can bias client's responses -are impersonal -in surveys, may need sampling expert - doesn't get full story || -develops relationship with client -can be flexible with client || -can take much time -can be hard to analyze and compare -can be costly -interviewer can bias client's responses || -doesn't interrupt program or client's routine in program -information already exists -few biases about information || -often takes much time -info may be incomplete -need to be quite clear about what looking for -not flexible means to get data; data restricted to what already exists || -can adapt to events as they occur || -can be difficult to interpret seen behaviors -can be complex to categorize observations -can influence behaviors of program participants -can be expensive || -can be efficient way to get much range and depth of information in short time - can convey key information about programs || -can be hard to analyze responses -need good facilitator for safety and closure -difficult to schedule 6-8 people together || -powerful means to portray program to outsiders || -usually quite time consuming to collect, organize and describe -represents depth of information, rather than breadth ||
 * **Method ** || **Overall Purpose **  || **Advantages **  || **Challenges **  ||
 * questionnaires, surveys, checklists || <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES;">when need to quickly and/or easily get lots of information from people in a non threatening way || <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES;">-can complete anonymously
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES;">interviews || <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES;">when want to fully understand someone's impressions or experiences, or learn more about their answers to questionnaires || <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES;">-get full range and depth of information
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES;">documentation review || <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES;">when want impression of how program operates without interrupting the program; is from review of applications, finances, memos, minutes, etc. || <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES;">-get comprehensive and historical information
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES;">observation || <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES;">to gather accurate information about how a program actually operates, particularly about processes || <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES;">-view operations of a program as they are actually occurring
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES;">focus groups || <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES;">explore a topic in depth through group discussion, e.g., about reactions to an experience or suggestion, understanding common complaints, etc.; useful in evaluation and marketing || <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES;">-quickly and reliably get common impressions
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES;">case studies || <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES;">to fully understand or depict client's experiences in a program, and conduct comprehensive examination through cross comparison of cases || <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES;">-fully depicts client's experience in program input, process and results

FATP. Topic Fluids behavior- Industry Problems and Solutions

e
 * Explain the topic. Why it is important? ||
 * Bibliography ||
 * Establish the conclutions ||
 * Do an experiment to show the importance ||
 * Select the best information ||
 * Read many papers about this tipic ||
 * Raise the objetives ||
 * Develop an Introduction ||


 * Information sources ||
 * Investigation, read actually documents. ||
 * Show the people why it ´s important, principally for industrial people. ||
 * Results of the research. ||
 * Summary of all information ||
 * What is the focus of the research? ||

<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"> Form. Research Report Audience. Classmates and teacher. Topic. Fluids behavior- Industry Problems and Solutions Purpose. Objetive: Explain how we can prevent any problem in food processing between the behavior fluids knowledge.
 * __<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">FATP. __**

Benefits. Give Practical solutions like what kind of fluid we can take for any type of pipe or something like that.


 * __ SUMMARIZING __**
 * __ MAIN IDEAS. __**

Using Rheology to Determine Aging of Starch-Based Foods. Here you are given the task to show how can rheology help understand or solve any specific quality problems common with typical starch-based materials such like starch solutions or dough. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi;">

Viscoelastic Material Functions Most important points. We can use rheometric methods to determinate elastic behavior of fluids and also they can be used to viscoelastic those testing techniques are transient and oscillatory. We can use alternative test but the time is the principal factor this happen when the test is creeping. The best kinf of test to know the behavior of fluids is the oscillatory test because a sinusoidal strain is applied to the sample Viscoelasticity. This characteristic influence in some processes as food extrusion because when we go to buy equipment and materials we should know or to have an idea about the food performance. The objective is to calculate the behavior curve of each product this have a lot industry applies The interaction between the molecules establishes de viscosity at the beginning, this is different if we compare with viscosity at the end.

Rheology Problems of the Industry Keep the same viscosity or viscoelasticity along the process in a food. The job is more easy with Newtonians fluids vs Non Netnotians. <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES; mso-themecolor: text1;">Vigorous industries are the lifeblood of the Rheological Center for solving, challenging and commercially relevant problems. Rheological Center participation in <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES; mso-themecolor: text1; text-decoration: none; text-underline: none;">industrial problem solving <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES; mso-themecolor: text1;">helps food industry. The most common rheology problems are in cheese producers, plastics processors and pulp and paper manufacturers. With more than $2.3 billion of plastic parts processed in USA each year, the USA plastics industry is among the largest per capita in America. The plastics industry has recorded the highest growth rate in the United States, more than for any other kind of manufacturing. USA plastics industry grew faster than those in other states, with annual growth exceeding 10 percent.  **<span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES; mso-themecolor: text1;">Industrial Interactions with the Rhelogical Research Center **
 * __<span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;">LITERATURE REVIEW __**

<span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES; mso-themecolor: text1;">The center's concentration on basic research complements the extensive applied research conducted throughout industry, with its necessary concentration on the solution of immediate practical problems. Good contact between industry and the center promotes the rapid transfer of existing knowledge and new research results.

Industrial collaboration stimulates new basic investigations when the RRC learns of new phenomena and specific needs for new knowledge which arise in industrial investigations. With a continuing emphasis on research work of high quality, the interaction between university and industry provides increasing cross-fertilization to benefit both.

The RRC fosters close interaction with industry through consultation, seminars, and lecture courses organized by firms and technical societies. Closer relationships frequently develop into funded research arrangements. The funding can either be unrestricted gifts or detailed research contracts. Since the latter normally stipulate deliverables and dates, contract budgets must include indirect costs. The University has a <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES; mso-themecolor: text1; text-decoration: none; text-underline: none;">standard contract <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: 'Times New Roman'; mso-fareast-language: ES; mso-themecolor: text1;"> and corresponding policies for industrial research with the University of Wisconsin-Madison.

HOW INDUTRIES SOLVE RHEOLOGICAL TROUBLES <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;">Rheological measurements are quite relevant in the food industry as a tool for physical characterization of raw material prior to processing, for intermediate products during manufacturing, and for finished foods. There are several approaches to conduct these rheological characterizations, and the selected technique pretty much depend on the specific product and the functional characteristics in need to be analyzed. Several different types of equipments are available to scientists as a tool in food rheological studies leading to acceptable results in most design situations. <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;">

<span style="color: black; font-family: 'Tahoma','sans-serif'; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-US;"> <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;">Structural Effects Linear and substantially linear polymers behave in a qualitatively predictable way with respect to the relationship of their viscosity to their structure and conformation. In dilute solutions this relationship depends effectively on the volume by the molecules as they tumble in the solution. At these low concentrations, where there is effectively no interaction between molecules and they are at their most extended, the viscosity may be little different from [|that of water]; this small difference depending on the total spherical volume. <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;"> <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;"> The relationship between viscosity with concentration is generally linear up to viscosity values of about twice that of water. This dependency means that more extended molecules increase the viscosity to greater extents at low concentrations than more compact molecules of similar molecular weight. Generally less-flexible links between sequential monomers in the polymeric chains give rise to more extended direction and charge density are all important factors. <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;"> <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;">The molecules most capable of an extended structure, due the maximal linkage spacing and direction are -(1 <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-fareast-language: ES; mso-no-proof: yes; mso-themecolor: text1;"> <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;">4)-diequatorially linked between pyranose residues whereas those least capable contain -(1 <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-fareast-language: ES; mso-no-proof: yes; mso-themecolor: text1;"> <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;">3)-diaxially linked pyranose residues. Where residues are negatively charged, the repulsion between similar charges increases molecular extension but this can be reduced at higher ionic strength or below the pKa's of the anionic groups and this reduction is particularly noticeable for polymers with high molecular weight The lack of much change in viscosity of such molecules with ionic strength is indicative of an inflexible rod-type conformation. <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;"> <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;">It should be noted that although attaching short sugar units as branch-points to linear polysaccharides does increase their rigidity into an extended structure, this is at the cost of greatly increased molecular weight. The extended nature of the molecules has an extreme effect on the molecular weight dependency of the viscosity <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;">. <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;">The relationship between the intrinsic viscosity [ <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-themecolor: text1;">η <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;">] and the relative molecular mass (Mw) is given by [ <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-themecolor: text1;">η <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;">] = K Mwa, the Mark-Houwink equation where K and a are constants. Amylose, carboxymethylcellulose, arabinoxylans and guar all have exponents (a) of about 0.7. Knowledge of these constants allows the viscosity-averaged molecular weight to be calculated from viscosity data. <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;"> <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;">The viscosity increases with concentration until the shape of the volume occupied by these molecules becomes elongated under stress causing some overlap between molecules and a consequent reduction in the overall molecular volume with the resultant effect of reducing the amount that viscosity increases with concentration (under stress). <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-fareast-language: ES; mso-no-proof: yes; mso-themecolor: text1;"> <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;"> <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;"> <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;">At higher concentrations <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;">all the polymer molecules in the solution effectively overlap, interpenetrate and become entangled even without being stressed, so changing the solution behavior from mainly viscous to mainly elastic with the viscosity ( <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-themecolor: text1;">η <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;">0 at zero stress) being mainly governed by the mobility of the polymer molecules. C* will depend on the shear strain rate as, at high shear strain rate, the molecules take up a less voluminous shape. At higher concentrations the viscosity increases up to about the fifth power of the concentration and this can cause apparently synergic behavior of hydrocolloid mixtures, particularly if they cause phase separation with its inherent concentration increases. <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;"> <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;">At high shear strain rate molecules may become more ordered a <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;">nd elastic. Shear flow <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;">causes molecules to become stretched and compressed resulting in isotropic solutions becoming anisotropic. After release from such conditions, the molecules relax back with time (the relaxation time). At low concentratio <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;">ns below the critical value <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;">, the shear modulus of hydrocolloid solutions is mainly determined by the loss modulus at low frequencies (that is, G'' is relatively high for viscous materials). As G'' depends on the frequency but G' depends on the square of the frequency, G' becomes more important at higher frequencies. At higher concentrations in viscous solutions G' is generally greater than G'' throughout a wide frequency range. This difference is very large for strong gels when the frequency has almost negligible. **<span style="color: black; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;">Further rheology terminology **<span style="color: black; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;"> <span style="color: black; font-family: Calibri; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1; msoansilanguage: EN-US; msobidifontfamily: 'Times New Roman'; msobidithemefont: minor-bidi; msothemecolor: text1;"> **<span style="color: black; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;">The industry has more problems with fluids with dilatancy behavior. **<span style="color: black; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;">
 * <span style="color: black; font-family: Calibri; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1; msoansilanguage: EN-US; msothemecolor: text1;">Dilatancy **<span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-themecolor: text1;"> (**shear thickening**) shows an increase in viscosity with shear stress and strain due to structural enhancement. An example is uncooked corn starch paste where shear stress squeezes the water from between the starch granules allowing them to grind against each other. This property is often used in sauces where, for example, tomato sauce flow is prevented under small shear stress but then catastrophically fails, producing too great a flow, under greater stress (shaking). Another (and the strictly correct usage for the term) meaning for dilatancy concerns the increase in volume of suspensions of irregular particles with shear due to the creation of small but empty cavities between the particles as they scrape past each other <span style="color: black; font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-themecolor: text1;">.

<span style="color: black; font-family: 'Tahoma','sans-serif'; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-US;"> <span style="color: black; font-family: 'Tahoma','sans-serif'; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-US;"> <span style="font-family: 'Tahoma','sans-serif'; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-US;"> <span style="font-family: 'Times New Roman','serif';">Barvosa Canovas, G.V. and M. Peleg. <span style="font-family: 'Times New Roman','serif'; mso-ansi-language: EN-US;">1983. Flow parameters of selected comercial liquid food products. J. Texture Stud. 14 : 213-1234. Barnes, H.A., J.F. Hutton and K. Walters. 1989. An Introduction to Rheology Industry. Elsevier Science publishing Company Inc., New York. Cheng, D.C-H. 1986. Yield stress: a time – depended property and how to measure it. Rheol. Acta 25: 542.233. <span style="font-family: 'Tahoma','sans-serif'; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-US;"> Just with high kind of information we can solve problems; inside food industry the rheology knowledges can help us to make up more efficient processes because we know how that specific fluid or solid going to be behavior during the activities until obtain the ended product <span style="font-family: 'Times New Roman','serif'; mso-ansi-language: EN-US;">Apendix. Pag. FATP………………………………………………………………………………………….1 Out line research………………………………………………………………………………1 Paraphrasing-Summarizing……………………………………………………………………2 Literature Review……………………………………………………………………………...2-7 References APA………………………………………………………………………………..7 Final Reflection………………………………………………………………………………..8
 * __<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi;">REFERENCES APA. __**<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">
 * __<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi;">FINAL REFECTION. __**<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">

<span style="font-family: 'Tahoma','sans-serif'; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-US;">