The rheological analysis is important analytical tools used to obtain fundamental information
about food structure. For instance, the properties of flow of liquid and semi-solidity are characterized
by the consistency and flow behavior experiments as two important rheological parameters.
The rheological parameters of foods are applied in quality control of the products and processing of
food products such as energy input calculations, process design, equipment selection, and especially
for deciding on heat exchangers and pumps. Steady flow behavior, oscillatory, and penetration tests
are among commonly used parameters for evaluating rheological characteristics of ice cream. The
purpose of this paper is to provide an overview of recent experiments and methods for measuring the
rheological and texture properties of ice cream.
