Rheology Of Fluid Semisolid And Solid Foods

Author : M. Anandha Rao
Publisher : Springer Science & Business Media
Page : 470 pages
File Size : 50,6 Mb
Release : 2013-11-19
Category : Technology & Engineering
ISBN : 9781461492306

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Rheology of Fluid, Semisolid, and Solid Foods by M. Anandha Rao Pdf

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

Author : M. A. Rao
Publisher : Unknown
Page : 433 pages
File Size : 45,9 Mb
Release : 1999
Category : Food
ISBN : 0306483114

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Rheology of Fluid and Semisolid Foods by M. A. Rao Pdf

Author : M. A. Andy Rao
Publisher : Springer Science & Business Media
Page : 491 pages
File Size : 54,6 Mb
Release : 2010-04-28
Category : Technology & Engineering
ISBN : 9780387709307

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Rheology of Fluid and Semisolid Foods: Principles and Applications by M. A. Andy Rao Pdf

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.

Author : Pedro E. D. Augusto,Meliza L. Rojas,Alberto C. Miano
Publisher : CRC Press
Page : 128 pages
File Size : 50,6 Mb
Release : 2023-11-14
Category : Technology & Engineering
ISBN : 9781000992953

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Food Rheology by Pedro E. D. Augusto,Meliza L. Rojas,Alberto C. Miano Pdf

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.

Author : Helen S. Joyner
Publisher : Springer Nature
Page : 413 pages
File Size : 53,8 Mb
Release : 2019-11-13
Category : Technology & Engineering
ISBN : 9783030271343

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Rheology of Semisolid Foods by Helen S. Joyner Pdf

Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and factors that impact those behaviors. Special concentration is given to the relationships among semisolid food structures and mechanical properties and textures. The second section of this work presents a series of case studies on acid milk gels and yogurt which provide a practical illustration of the concepts presented in the preceding chapters, allowing readers to gain both conceptual knowledge of semisolid food rheology and an understanding of how that knowledge can be applied to a food system of choice. Individual components, processing parameters, and storage conditions can dramatically impact food functional properties and textures. Changing any of these factors can cause significant microstructural alterations resulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of empirical trial rather than intentional design. A fundamental understanding food structure, function and texture relationships is critical for targeted design of food products. This text is a valuable reference for researchers looking to gain an understanding of how rheology works in semisolid food design and processing.

Author : Ian T. Norton,Fotios Spyropoulos,Philip Cox
Publisher : John Wiley & Sons
Page : 382 pages
File Size : 50,5 Mb
Release : 2010-12-01
Category : Technology & Engineering
ISBN : 9781444391053

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Practical Food Rheology by Ian T. Norton,Fotios Spyropoulos,Philip Cox Pdf

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

Author : Howard A. Barnes,John Fletcher Hutton,K. Walters
Publisher : Elsevier
Page : 214 pages
File Size : 51,8 Mb
Release : 1989-06
Category : Science
ISBN : 0444871403

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An Introduction to Rheology by Howard A. Barnes,John Fletcher Hutton,K. Walters Pdf

This text introduces the subject of rheology in terms understandable to non-experts and describes the application of rheological principles to many industrial products and processes.

Author : James Freeman Steffe
Publisher : Freeman Press
Page : 430 pages
File Size : 47,6 Mb
Release : 1996
Category : Business & Economics
ISBN : 9780963203618

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Rheological Methods in Food Process Engineering by James Freeman Steffe Pdf

Introduction to rheology. Tube viscometry. Rotational viscometry. Extensional flow. Viscoelasticity.

Author : Jasim Ahmed,Pawel Ptaszek,Santanu Basu
Publisher : Woodhead Publishing
Page : 528 pages
File Size : 44,7 Mb
Release : 2016-09-13
Category : Technology & Engineering
ISBN : 9780081004326

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Advances in Food Rheology and Its Applications by Jasim Ahmed,Pawel Ptaszek,Santanu Basu Pdf

Advances in Food Rheology and Its Applications 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. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food. Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working

Author : David Julian McClements
Publisher : CRC Press
Page : 714 pages
File Size : 45,6 Mb
Release : 2015-08-21
Category : Technology & Engineering
ISBN : 9781498726696

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Food Emulsions by David Julian McClements Pdf

Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co

Author : Philip Sherman
Publisher : Unknown
Page : 478 pages
File Size : 55,5 Mb
Release : 1979
Category : Food
ISBN : CORNELL:31924001437528

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Food Texture and Rheology by Philip Sherman Pdf

ABSTRACT: Twenty-six papers presented at a symposium for theInternational Union of Food Science and Technology, are included. Two categories of papers are offered: 1) critical reviews of present knowledge on specificied themes, and 2) unpublished data and theory. The papers' approaches are multidisciplinary. Topics included the 1) psychophysics of the sensory evaluation of textural properties; 2) instrumental evaluation of textural properties and common problems associated with measurement; 3) food processing aspects of food rheology; 4) rheological properties of vegetables proteins and their relevance to the preparation of meat extenders and substitutes; 5) the rheology and microstructure of baker's dough and baked products; and 6) the relationship between structure and rheological properties of commodities.

Author : Carlos Alberto Aguilar-Salazar
Publisher : Unknown
Page : 290 pages
File Size : 55,9 Mb
Release : 1989
Category : Mustard
ISBN : CORNELL:31924050754484

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Rheological Behavior of a Semi-solid Food of Plant Origin by Carlos Alberto Aguilar-Salazar Pdf

Author : Jianshe Chen,Lina Engelen
Publisher : John Wiley & Sons
Page : 411 pages
File Size : 41,9 Mb
Release : 2012-04-16
Category : Technology & Engineering
ISBN : 9781444330120

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Food Oral Processing by Jianshe Chen,Lina Engelen Pdf

This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.

Author : R.P. Singh,Augusto G. Medina
Publisher : Springer Science & Business Media
Page : 576 pages
File Size : 42,5 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9789400923706

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Food Properties and Computer-Aided Engineering of Food Processing Systems by R.P. Singh,Augusto G. Medina Pdf

Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .

Author : Sebastiano Porretta
Publisher : Royal Society of Chemistry
Page : 364 pages
File Size : 41,7 Mb
Release : 2019-01-08
Category : Business & Economics
ISBN : 9781788013963

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Tomato Chemistry, Industrial Processing and Product Development by Sebastiano Porretta Pdf

Tomato is one of the most widespread horticultural species in the world. Used in a wide and diverse range of forms, from being suitable for consumption fresh to use as a manufactured derivative, e.g. sauce, peeled, juices, ketchup, etc., it is hard to imagine tomato-free cuisine. With many national traditions and dishes based on this culinary vegetable, it is said to be one of the symbols of Mediterranean cuisine. This book looks at the many changes that are taking place in the tomato market and industry; tomato producers are combining tomato origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. It deals with the topics that are pertinent to the current industry: rheology and mechanical properties; origin determination; innovation and new product development; market research; sensory and consumer preference; quality control and new methods; volatile compounds and aroma; non-conventional processing technologies; functional and healthy compounds; waste and by-product valorization; and sustainability and traditional products. Providing a comprehensive overview of the actual tomato industry; how it ensures product authenticity; new product development, particularly focused on consumer demands; the presence of bio-active substances able to prevent chronic diseases (carotenoids, phenolic and flavonoids); and how to convert industrial waste into added value by-products; this book will appeal to professionals and food product developers.