An Introduction To Food Rheology
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An Introduction To Food Rheology
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Author : Hans Gerd Muller
language : en
Publisher:
Release Date : 1973-01-01
An Introduction To Food Rheology written by Hans Gerd Muller and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1973-01-01 with Food categories.
Practical Food Rheology
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Author : Ian T. Norton
language : en
Publisher: John Wiley & Sons
Release Date : 2010-12-01
Practical Food Rheology written by Ian T. Norton and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-12-01 with Technology & Engineering categories.
Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing. The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch. Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access. Key features: A uniquely practical approach to the often difficult science of food rheology Includes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist Can be used as a teaching aid on academic or industry-based courses
Rheology Of Fluid And Semisolid Foods Principles And Applications
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Author : M. A. Andy Rao
language : en
Publisher: Springer Science & Business Media
Release Date : 2010-04-28
Rheology Of Fluid And Semisolid Foods Principles And Applications written by M. A. Andy Rao and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-04-28 with Technology & Engineering categories.
The second edition of this fascinating work examines the concepts needed to characterize rheological behavior of fluid and semisolid foods. It also looks at how to use various ingredients to develop desirable flow properties in fluid foods as well as structure in gelled systems. It covers the crucially important application of rheology to sensory assessment and swallowing, as well as the way it can be applied to handling and processing foods. All the chapters have been updated to help readers better understand the importance rheological properties play in food science and utilize these properties to characterize food.
Rheological Methods In Food Process Engineering
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Author : James Freeman Steffe
language : en
Publisher: Freeman Press
Release Date : 1996
Rheological Methods In Food Process Engineering written by James Freeman Steffe and has been published by Freeman Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Business & Economics categories.
Introduction to rheology. Tube viscometry. Rotational viscometry. Extensional flow. Viscoelasticity.
Rheology Of Fluid And Semisolid Foods
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Author : M. A. Rao
language : en
Publisher: Springer Science & Business Media
Release Date : 1999
Rheology Of Fluid And Semisolid Foods written by M. A. Rao and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Technology & Engineering categories.
The book examines the concepts needed to characterize fluid andsemisolid foods and to use various ingredients to develop desirableflow properties in fluid foods and structure in gelled systems. Theauthor begins with an introduction to food rheology and applicationsin food processing. Chapters on flow properties, viscoelasticbehavior, compositional effects, and gels give the reader a fullunderstanding of the complex theories and applications related to thetexture of food.
Food Rheology
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Author : Pedro E. D. Augusto
language : en
Publisher: CRC Press
Release Date : 2023-11-14
Food Rheology written by Pedro E. D. Augusto and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-14 with Technology & Engineering categories.
Rheology is the study of material flow and deformation, defining different aspects of food processing and product design. Food rheology affects several unit operations during food processing, the behavior during shelf life, the consumer perception during consumption and the interaction of food products with the human body (from chewing and swallowing to digestion). Therefore, it is imperative for professionals involved in food science and engineering to understand and assess food rheology. Food Rheology: A Practical Guide presents the main aspects of food rheology as a practical guide, demonstrating that applying food rheology does not need to be a complex task. Key Features Presents a practical, direct and didactic description of food rheology, with many examples and applications Includes a guide for designing, performing and interpreting experiments, highlighting the main concerns and tips Describes different food products (liquid, semi-solid and solid; homogeneous and heterogeneous; vegetable- and animal-based) with examples and applications Explores structure-processing-properties relations More direct, practical and consulting, this book can help students, professionals and professors to understand the basic concepts to design, perform and interpret experiments related to food processing and properties.
Rheology Of Foods
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Author : R.P. Borwankar
language : en
Publisher: Elsevier
Release Date : 2016-01-21
Rheology Of Foods written by R.P. Borwankar and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-21 with Technology & Engineering categories.
The field of rheology of foods is extensive and a researcher in the field is called upon to interact with a diverse group of scientists and engineers. In arranging this symposium for the AIChE meeting in Chicago in November 1990 the papers were carefully selected to highlight this diversity. All but two of the chapters in this book are based on papers which were presented at this symposium, the additional paper was presented at the Conference on Food Engineering, Chicago, March 1991, and the book opens with an introductory overview. All the papers are peer–reviewed research contributions. The chapters cover a range of applications of food rheology to such areas as food texture, stability, and processing. This volume will be a reference source for workers within this wide and varied field.
Advances In Food Rheology And Its Applications
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Author : Jasim Ahmed
language : en
Publisher: Woodhead Publishing
Release Date : 2022-09-13
Advances In Food Rheology And Its Applications written by Jasim Ahmed and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-13 with Technology & Engineering categories.
Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties. As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels. Written for food scientists, food technologists, sensory scientists, and others working in academia and industry, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition will be a welcomed and updated reference. Considers the impact of artificial intelligence and machine vision on rheological characterization and process control Presents ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling Covers thermodynamic approach of rheology and interfacial rheology Explains various gel systems rheology, including bogels and organogo gels
Rheology Of Fluid Semisolid And Solid Foods
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Author : M. Anandha Rao
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-19
Rheology Of Fluid Semisolid And Solid Foods written by M. Anandha Rao and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-19 with Technology & Engineering categories.
This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: · A section on microstructure · Discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length. · A phase diagram of a colloidal glass of hard spheres and its relationship to milk protein dispersions · Microrheology, including detailed descriptions of single particle and multi-particle microrheological measurements · Diffusive Wave Spectroscopy · Correlation of Bostwick consistometer data with property-based dimensionless groups · A section on the effect of calcium on the morphology and functionality of whey protein nanometer-scale fibrils · Discussion of how tribology and rheology can be used for the sensory perception of foods
Rheology And Fracture Mechanics Of Foods
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Author : Ton van Vliet
language : en
Publisher: CRC Press
Release Date : 2013-09-05
Rheology And Fracture Mechanics Of Foods written by Ton van Vliet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-09-05 with Science categories.
The mechanical properties of food play an important role during manufacturing, storage, handling, and last but not least, during consumption. For an adequate understanding of the mechanical properties of liquid, liquid-like, soft solid, and solid foods, a basic understanding of relevant aspects of rheology and fracture mechanics is essential. Focus