Electrorheological behaviour of flour/olive oil dough

Abstract

• Changes in flow properties upon the application of an electrical field can be evaluated using of electrorheological techniques. • The fact that it had shown successful to reduce the fat content [1] has aimed us to explore potential benefits resulting from the wide use of this technique in food science. • It was claimed long time ago that the integration of this technique in food processing should translate into the development of new products [2]. • A study on the influence of the solid content and temperature on the steady viscous flow electrorheological behavior of wheat flour/olive oil dough has been made. • The overall conclusion is that this system is electrorheological positive, i.e. the yield stress increases with the electric field.