Large Amplitude Oscillatory Shear (LAOS) Measurement and Fourier-Transform Rheology: Application to Food

This chapter deals with problems of nonlinear rheology using large amplitude oscillatory shear (LAOS) techniques. The following points are described: mathematical backgrounds, types of experiments, and data analysis. Special attention is given to Fourier transform and analysis of higher harmonics, geometrical decomposition of Lissajous patterns, and Chebyshev harmonics. Also application of these methods to rheological properties of different kinds of food (fluid, soft solid, gel, foam, emulsion, etc.) is widely discussed.