Food rheology: a practical guide
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 produ...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton ; London ; New York
CRC Press, Taylor & Francis Group
2024
|
| Ausgabe: | First edition |
| Zusammenfassung: | 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 relationsMore 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 |
| Beschreibung: | 1. Introduction and Basic Concepts of Rheology. 2. Fluid Flow Properties: Steady-State Shear and Time-Dependent Flow Behaviors. 3. Viscoelasticity of Fluid, Semisolid 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 |
| Beschreibung: | xiv, 136 Seiten Illustrationen, Diagramme 229 mm |
| ISBN: | 9780367685690 9780367709686 |
Internformat
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| 100 | 1 | |a Augusto, Pedro E. D. |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Food rheology |b a practical guide |c Pedro E.D. Augusto, Meliza L. Rojas and Alberto C. Miano |
| 250 | |a First edition | ||
| 264 | 1 | |a Boca Raton ; London ; New York |b CRC Press, Taylor & Francis Group |c 2024 | |
| 300 | |a xiv, 136 Seiten |b Illustrationen, Diagramme |c 229 mm | ||
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| 500 | |a 1. Introduction and Basic Concepts of Rheology. 2. Fluid Flow Properties: Steady-State Shear and Time-Dependent Flow Behaviors. 3. Viscoelasticity of Fluid, Semisolid 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 | ||
| 520 | |a 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 relationsMore 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 | ||
| 700 | 1 | |a Rojas, Meliza L. |e Verfasser |4 aut | |
| 700 | 1 | |a Miano, Alberto C. |e Verfasser |4 aut | |
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Datensatz im Suchindex
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| author | Augusto, Pedro E. D. Rojas, Meliza L. Miano, Alberto C. |
| author_facet | Augusto, Pedro E. D. Rojas, Meliza L. Miano, Alberto C. |
| author_role | aut aut aut |
| author_sort | Augusto, Pedro E. D. |
| author_variant | p e d a ped peda m l r ml mlr a c m ac acm |
| building | Verbundindex |
| bvnumber | BV049387492 |
| classification_tum | PHY 216 CHE 503 |
| ctrlnum | (OCoLC)1409750523 (DE-599)BVBBV049387492 |
| discipline | Physik Chemie |
| discipline_str_mv | Physik Chemie |
| edition | First edition |
| format | Book |
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| index_date | 2024-07-03T23:00:24Z |
| indexdate | 2024-07-10T10:05:39Z |
| institution | BVB |
| isbn | 9780367685690 9780367709686 |
| language | English |
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| physical | xiv, 136 Seiten Illustrationen, Diagramme 229 mm |
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| publisher | CRC Press, Taylor & Francis Group |
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| spelling | Augusto, Pedro E. D. Verfasser aut Food rheology a practical guide Pedro E.D. Augusto, Meliza L. Rojas and Alberto C. Miano First edition Boca Raton ; London ; New York CRC Press, Taylor & Francis Group 2024 xiv, 136 Seiten Illustrationen, Diagramme 229 mm txt rdacontent n rdamedia nc rdacarrier 1. Introduction and Basic Concepts of Rheology. 2. Fluid Flow Properties: Steady-State Shear and Time-Dependent Flow Behaviors. 3. Viscoelasticity of Fluid, Semisolid 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 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 relationsMore 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 Rojas, Meliza L. Verfasser aut Miano, Alberto C. Verfasser aut Erscheint auch als Online-Ausgabe 978-1-003-14872-2 Erscheint auch als Online-Ausgabe 978-1-000-99295-3 |
| spellingShingle | Augusto, Pedro E. D. Rojas, Meliza L. Miano, Alberto C. Food rheology a practical guide |
| title | Food rheology a practical guide |
| title_auth | Food rheology a practical guide |
| title_exact_search | Food rheology a practical guide |
| title_exact_search_txtP | Food rheology a practical guide |
| title_full | Food rheology a practical guide Pedro E.D. Augusto, Meliza L. Rojas and Alberto C. Miano |
| title_fullStr | Food rheology a practical guide Pedro E.D. Augusto, Meliza L. Rojas and Alberto C. Miano |
| title_full_unstemmed | Food rheology a practical guide Pedro E.D. Augusto, Meliza L. Rojas and Alberto C. Miano |
| title_short | Food rheology |
| title_sort | food rheology a practical guide |
| title_sub | a practical guide |
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