- 136 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
About this book
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.
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Information
Table of contents
- Cover
- Half Title
- Title
- Copyright
- Dedication
- Contents
- Preface
- About the Authors
- 1 Introduction and Basic Concepts of Rheology
- 2 Fluid-Flow Properties: Steady-State Shear and Time-Dependent Flow Behaviors
- 3 Viscoelasticity of Fluid, Semi-Solid and Solid Foods
- 4 Effect of Product Composition, Structure and Processing on Food Rheological Properties
- 5 Assessing Rheological Properties of Fluid and Semi-Solid Food Products: Rheometry
- 6 Assessing Rheological Properties of Solid Food Products: Rheometry
- 7 Conclusions and Future Perspectives
- Index
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