This review is concerned with the non-Newtonian behaviour of selected fluid food products and, in particular, with the applicability of the power law. Some alternative models are included which food scientists might find useful in correlating flow properties. The interpretation of rheological characteristics in terms of structure and consistency is mentioned and the need for more detailed studies, particularly with regard to thermodynamic aspects, is pointed out. Application of the power law model to food processing is illustrated with principles of heat transfer and mixing of non-Newtonian foodstuffs.

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