The steady-state shear experiments have limitations
related to slippage and migration of sample constituents
(Gunasekaran and Ak 2000), which is particularly true in
some food products as fruit juices. Moreover, in these
experiments, the sample internal structure is broken,
limiting the understanding of product behavior in low-
shear situations, as in particle sedimentation. Dynamic
rheological experiments can then be used for characteriza-
tion of those products.