Break-up of non-Newtonian liquids

Food products are usually non-Newtonian and they may be approximated by Bingham fluids, 

2(tb = yield stress in elongation (assumed to twice the yield stress in shear flow) pi = Bingham plastic viscosity. 

The above investigations, using droplet size analysis and microscopy investigations can be used to study the effect of rheology on the break-up of non-Newtonian food products. It also allows one to study the mouthfeel, using panels, and some correlations between rheology and mouth feel may be obtained. 

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