• 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.