Rheology And Fracture Mechanics Of Foods
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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
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 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.
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.
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 Volume Ii
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Author : Crispulo Gallegos
language : en
Publisher: EOLSS Publications
Release Date : 2010-11-30
Rheology Volume Ii written by Crispulo Gallegos and has been published by EOLSS Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-11-30 with categories.
Rheology is a component of Encyclopedia of Chemical Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty Encyclopedias. Rheology is the study of the flow of matter. It is classified as a physics discipline and focuses on substances that do not maintain a constant viscosity or state of flow. That can involve liquids, soft solids and solids that are under conditions that cause them to flow. It applies to substances which have a complex molecular structure, such as muds, sludges, suspensions, polymers and other glass formers, as well as many foods and additives, bodily fluids and other biological materials. The theme on Rheology focuses on five main areas, namely, basic concepts of rheology; rheometry; rheological materials, rheological processes and theoretical rheology. Of course, many of the chapters contain material from more than one general area. Rheology is an interdisciplinary subject which embraces many aspects of mathematics, physics, chemistry, engineering and biology. These two volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.
Physical Chemistry Of Foods
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Author : Pieter Walstra
language : en
Publisher:
Release Date : 2016
Physical Chemistry Of Foods written by Pieter Walstra and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Chemistry, Physical and theoretical categories.
Physical chemistry of foods contains practical examples of starch gelatinization and retrogradation, protein denaturation, lipid, crystallization, foam and emulsion formation, colloidal interactions, glass transitions, and food freezing and structure ... end-of-section problem/solution sets ... chapter conclusions that highlight and reinforce key concepts ... and solved equations illustrating basic principles in thermodynamics, fluid rheology, interaction forces, reaction kinetics, and transport phenomena ... and covers phase transitions such as crystallization, gas bubble formation, and separation of polymers ... the rheology and fracture mechanics of soft solids ... foam, emulsion, and suspension instability ... disperse and particulate systems ... and water interactions with food compounds.
Modifying Food Texture
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Author : Jianshe Chen
language : en
Publisher: Woodhead Publishing
Release Date : 2015-05-23
Modifying Food Texture written by Jianshe Chen and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05-23 with Technology & Engineering categories.
Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients. This volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring the sensory analysis of food texture and the development of texture-modified foods. Explores texture as an important aspect of consumer food acceptance and preference Addresses the food textural needs of special groups, including infants, the elderly, and dysphagia patients Takes an in-depth look at the product development needs of consumers, exploring the sensory analysis of food texture
Food Physics
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Author : Ludger O. Figura
language : en
Publisher: Springer Nature
Release Date : 2023-06-06
Food Physics written by Ludger O. Figura and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-06 with Technology & Engineering categories.
This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.