Holdings: Rheology of fluid and semisolid foods

Rheology of fluid and semisolid foods: principles and applications

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Bibliographic Details
Main Author:	Rao, M. A. (Author)
Format:	Book
Language:	English
Published:	New York, NY [u.a.] Springer 2007
Edition:	2. ed.
Series:	Food engineering series
Subjects:	Food > Testing Rheology Halbfestes Lebensmittel Rheologie Flüssiges Lebensmittel
Online Access:	Inhaltsverzeichnis
Physical Description:	XV, 481 S. Ill., graph. Darst.
ISBN:	9780387709291

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adam_text	CONTENTS CONTRIBUTORS . CHAPTER 1-LNTRODUCTION: FOOD RHEOLOGY AND STRUCTURE . M. ANANDHA RAA XV STRESS AND STRAIN TENSORS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 VISCOMETRIC PROPERTIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 SHEAR STRESS-SHEAR RATE RELATIONSHIPS 5 UNITS IN RHEOLOGICAL MEASUREMENT 6 TYPES OF FLUID FLOW BEHAVIOR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 APPARENT VISCOSITY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 INTRINSIC VISCOSITY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 STRESS-STRAIN BEHAVIOR OF SOLID FOODS. . . . . . . . . . . . . . . . . . . . . . 14 LINEAR VISCOELASTICITY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 LENGTH SCALE OFFOOD MOLEEULES AND FOODS . . . . . . . . . . . . . . . . . 17 PHASE TRANSITIONS IN FOODS 19 APPENDIX L-A: MOMENTUM AND HEAT TRANSPORT EQUATIONS FOR INCOMPRESSIBLE FLUIDS 24 CHAPTER 2- FLOW AND FUNCTIONAL MODELS FOR RHEOLOGICAL PROPERTIES OF FLUID FOODS 27 M. ANANDHA RAA TIME-INDEPENDENT FLOW BEHAVIOR 28 APPARENT VISCOSITY-SHEAR RATE RELATIONSHIPS OF SHEAR-THINNING FOODS , , 33 MODELS FOR TIME-DEPENDENT FLOW BEHAVIOR . . . . . . . . . . . . . . . . . 35 ROLE OF SOLIDS FRACTION IN RHEOLOGY OF DISPERSIONS , . . . . . . . . . . 37 EFFECT OF SOLUBLE AND INSOLUBLE SOLIDS CONCENTRATION ON APPARENT VISCOSITY OF FOODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 EMULSIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 EFFECT OFTEMPERATURE ON VISCOSITY 50 MIXING RULES FOR TWO COMPONENT BLENDS 53 TREATMENT OFRHEOLOGICAL DATA USING MODELS. . . . . . . .. . . .. .. 54 CHAPTER 3-MEASUREMENT OF FLOW AND VISCOELASTIC PROPERTIES. . . . . . . . . . 59 M. ANANDHA RAA ROTATIONAL VISCOMETERS 61 YIELD STRESS OFFOODS USING A VANE . . . . . . . . . . . . . . . . . . . . . . . . 76 TORSION GELOMETER FOR SOLID FOODS 79 XL XIL CONTENTS PRESSURE-DRIVEN FLOW VISCOMETERS 80 VISCOSITY MEASUREMENT AT HIGH TEMPERATURES 89 IN-PLANT MEASUREMENT OFFLOW BEHAVIOR OFFLUID FOODS. . . .. . . 92 EXTENSIONAL FLOW VISCOMETRY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95 MEASUREMENT OFVISCOELASTIC BEHAVIOR OFFLUID FOODS .,. . . . .. 104 APPENDIX 3-A: ANALYSIS OFFLOW IN A CONCENTRIC CYLINDER GEOMETRY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 140 APPENDIX 3-B: ANALYSIS OF STEADY LAMINAR FULLY DEVELOPED FLOW IN A PIPE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 145 APPENDIX 3-C: ANALYSIS OFFLOW IN A CONE-PLATE GEOMETRY . .. 150 CHAPTER 4- RHEOLOGY OF FOOD GUM AND STARCH DISPERSIONS. . . . . . . . . . .. 153 M. ANANDHA RAA RHEOLOGY OF FOOD GUM DISPERSIONS 153 RHEOLOGY OF HEATED STARCH DISPERSIONS. . . . . . . . . . . . . . . . . . . . . 174 VISCOUS AND VISCOELASTIC PROPERTIES DURING HEATING OF STARCH DISPERSIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 177 DYNAMIC RHEOLOGICAL BEHAVIOR OF STARCH DISPERSIONS 198 ROLE OF CONTINUOUS AND DISPERSED PHASES ON VISCOELASTIC PROPERTIES OF STARCH DISPERSIONS. . . . . . . . . . . . . . . . . . . . . . . . . .. 198 EFFECT OF SUGAR ON RHEOLOGY OF STARCH DISPERSION. . . . . . . . . . .. 202 RHEOLOGICAL BEHAVIOR OF STARCH-PROTEIN DISPERSIONS. . . . . . . . .. 204 RHEOLOGY OF STARCH-GUM DISPERSIONS .. . . . . . . . . . . . . . . . . . . .. 214 CHAPTER 5- RHEOLOGICAL BEHAVIOR OF PROCESSED FLUID AND SEMISOLID FOODS 223 M. ANANDHA RAA FRUIT JUICES AND PUREES: ROLE OF SOLUBLE AND INSOLUBLE SOLIDS 223 RHEOLOGICAL PROPERTIES OF CHOCOLATE . . . . . . . . . . . .. 244 RHEOLOGY OF MILK AND MILK CONCENTRATES . . . . . . . . . . . . . . . . . .. 245 RHEOLOGY OF MAYONNAISE, SALAD DRESSING, AND MARGARINE 246 RHEOLOGY OF SALAD DRESSINGS 249 STRUCTURAL ANALYSES OF FOOD DISPERSIONS. . . . . . . . . . . . . . . . . . .. 251 STRUCTURAL COMPONENTS OFYIELD STRESS. . . . . . . . . . . . . . . . . . . . .. 253 APPENDIX 5-A: LITERATURE VALUES OF RHEOLOGICAL PROPERTIES OF FOODS , . .. . . .. 261 CHAPTER6-RHEOLOGICAL BEHAVIOR OF FOOD GELS. . . . . . . . . . . . . . . . . . . . . .. 339 J A. LOPES DA SILVA AND M A. RAA RHEOLOGICAL TESTS TO EVALUATE PROPERTIES OF GEL SYSTEMS 340 MECHANISMS OF GELATION ... . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 340 CONTENTS XIII CLASSIFICATION OF GELS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 341 THEORETICAL TREATMENT OFGELS. . . . . . . . . . . . . . . . . . . . . . . . .. . .. 347 GEL POINT AND SOL-GEL TRANSITION BY RHEOLOGICAL MEASUREMENTS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 355 MIXED POLYMER GELS 377 STARCH GELS 388 CHAPTER 7- ROLE OF RHEOLOGICAL BEHAVIOR IN SENSORY ASSESSMENT OF FOODS AND SWALLOWING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 403 M. A. RAA AND 1. A. LOPES DA SILVA STIMULI FOR EVALUATION OFVISCOSITY 403 SENSORY ASSESSMENT OF VISCOSITY OF GUM DISPERSIONS 409 SPREADABILITY: USING FORCE AND UNDER NORMAL GRAVITY 412 APPLICATION OF FLUID MECHANICS 412 ROLE OF SIZE, SHAPE AND HARDNESS OF PARTIC1ES . . . . . . . . . . . . . .. 414 ROLE OFRHEOLOGY IN PERCEPTION OFFLAVOR AND TASTE.. . ... . . .. 415 ROLE OF RHEOLOGY IN SWALLOWING ... . . . . . . . . . . . . . . . . . . . . . .. 417 CHAPTER 8-APPLICATION OFRHEOLOGY TO FLUID FOOD HANDLING AND PROCESSING 427 M. ANANDHA RAA VELOCITY PROFILES IN TUBES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 428 ENERGY REQUIREMENTS FOR PUMPING. . . . . . . . . . . . . . . . . . . .. . . .. 430 PUMP SELECTION AND PIPE SIZING . . . . . . . . . . . . . . . . . . . . . . . . . .. 433 POWER CONSUMPTION IN AGITATION. . . . . . . . . . . . . . . . . . . . . . . . .. 435 RESIDENCE TIME DISTRIBUTION IN ASEPTIC PROCESSING SYSTEMS 438 HEAT TRANSFER TO FLUID FOODS 442 CONTINUOUS FLOW STERILIZATION 447 ROLE OFRHEOLOGY IN THERMAL PROCESSING OFCANNED FOODS 455 HEAT TRANSFER TO A STARCH DISPERSION IN AN INTERMITTENTLY ROTATED CAN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 459 EMPIRICAL CORRELATIONS FOR HEAT TRANSFER TO FLUIDS FLOWING IN TUBES , 463 EMPIRICAL CORRELATIONS FOR HEAT TRANSFER TO CANNED FLUIDS. . . .. 465 APPENDIX A-NOMENCLATURE _. . .. . . . . . . . . . . .. . . . . . . . . . .. . . . .. 471 INDEX _ __ . . . . . . . . . . .. 477
adam_txt	CONTENTS CONTRIBUTORS . CHAPTER 1-LNTRODUCTION: FOOD RHEOLOGY AND STRUCTURE . M. ANANDHA RAA XV STRESS AND STRAIN TENSORS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 VISCOMETRIC PROPERTIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 SHEAR STRESS-SHEAR RATE RELATIONSHIPS 5 UNITS IN RHEOLOGICAL MEASUREMENT 6 TYPES OF FLUID FLOW BEHAVIOR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 APPARENT VISCOSITY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 INTRINSIC VISCOSITY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 STRESS-STRAIN BEHAVIOR OF SOLID FOODS. . . . . . . . . . . . . . . . . . . . . . 14 LINEAR VISCOELASTICITY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 LENGTH SCALE OFFOOD MOLEEULES AND FOODS . . . . . . . . . . . . . . . . . 17 PHASE TRANSITIONS IN FOODS 19 APPENDIX L-A: MOMENTUM AND HEAT TRANSPORT EQUATIONS FOR INCOMPRESSIBLE FLUIDS 24 CHAPTER 2- FLOW AND FUNCTIONAL MODELS FOR RHEOLOGICAL PROPERTIES OF FLUID FOODS 27 M. ANANDHA RAA TIME-INDEPENDENT FLOW BEHAVIOR 28 APPARENT VISCOSITY-SHEAR RATE RELATIONSHIPS OF SHEAR-THINNING FOODS , , 33 MODELS FOR TIME-DEPENDENT FLOW BEHAVIOR . . . . . . . . . . . . . . . . . 35 ROLE OF SOLIDS FRACTION IN RHEOLOGY OF DISPERSIONS , . . . . . . . . . . 37 EFFECT OF SOLUBLE AND INSOLUBLE SOLIDS CONCENTRATION ON APPARENT VISCOSITY OF FOODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 EMULSIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 EFFECT OFTEMPERATURE ON VISCOSITY 50 MIXING RULES FOR TWO COMPONENT BLENDS 53 TREATMENT OFRHEOLOGICAL DATA USING MODELS. . . . . . . . . . . . 54 CHAPTER 3-MEASUREMENT OF FLOW AND VISCOELASTIC PROPERTIES. . . . . . . . . . 59 M. ANANDHA RAA ROTATIONAL VISCOMETERS 61 YIELD STRESS OFFOODS USING A VANE . . . . . . . . . . . . . . . . . . . . . . . . 76 TORSION GELOMETER FOR SOLID FOODS 79 XL XIL CONTENTS PRESSURE-DRIVEN FLOW VISCOMETERS 80 VISCOSITY MEASUREMENT AT HIGH TEMPERATURES 89 IN-PLANT MEASUREMENT OFFLOW BEHAVIOR OFFLUID FOODS. . . . . . 92 EXTENSIONAL FLOW VISCOMETRY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95 MEASUREMENT OFVISCOELASTIC BEHAVIOR OFFLUID FOODS .,. . . . . 104 APPENDIX 3-A: ANALYSIS OFFLOW IN A CONCENTRIC CYLINDER GEOMETRY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 140 APPENDIX 3-B: ANALYSIS OF STEADY LAMINAR FULLY DEVELOPED FLOW IN A PIPE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 145 APPENDIX 3-C: ANALYSIS OFFLOW IN A CONE-PLATE GEOMETRY . . 150 CHAPTER 4- RHEOLOGY OF FOOD GUM AND STARCH DISPERSIONS. . . . . . . . . . . 153 M. ANANDHA RAA RHEOLOGY OF FOOD GUM DISPERSIONS 153 RHEOLOGY OF HEATED STARCH DISPERSIONS. . . . . . . . . . . . . . . . . . . . . 174 VISCOUS AND VISCOELASTIC PROPERTIES DURING HEATING OF STARCH DISPERSIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 177 DYNAMIC RHEOLOGICAL BEHAVIOR OF STARCH DISPERSIONS 198 ROLE OF CONTINUOUS AND DISPERSED PHASES ON VISCOELASTIC PROPERTIES OF STARCH DISPERSIONS. . . . . . . . . . . . . . . . . . . . . . . . . . 198 EFFECT OF SUGAR ON RHEOLOGY OF STARCH DISPERSION. . . . . . . . . . . 202 RHEOLOGICAL BEHAVIOR OF STARCH-PROTEIN DISPERSIONS. . . . . . . . . 204 RHEOLOGY OF STARCH-GUM DISPERSIONS . . . . . . . . . . . . . . . . . . . . 214 CHAPTER 5- RHEOLOGICAL BEHAVIOR OF PROCESSED FLUID AND SEMISOLID FOODS 223 M. ANANDHA RAA FRUIT JUICES AND PUREES: ROLE OF SOLUBLE AND INSOLUBLE SOLIDS 223 RHEOLOGICAL PROPERTIES OF CHOCOLATE . . . . . . . . . . . . 244 RHEOLOGY OF MILK AND MILK CONCENTRATES . . . . . . . . . . . . . . . . . . 245 RHEOLOGY OF MAYONNAISE, SALAD DRESSING, AND MARGARINE 246 RHEOLOGY OF SALAD DRESSINGS 249 STRUCTURAL ANALYSES OF FOOD DISPERSIONS. . . . . . . . . . . . . . . . . . . 251 STRUCTURAL COMPONENTS OFYIELD STRESS. . . . . . . . . . . . . . . . . . . . . 253 APPENDIX 5-A: LITERATURE VALUES OF RHEOLOGICAL PROPERTIES OF FOODS , " . . . . . 261 CHAPTER6-RHEOLOGICAL BEHAVIOR OF FOOD GELS. . . . . . . . . . . . . . . . . . . . . . 339 J A. LOPES DA SILVA AND M A. RAA RHEOLOGICAL TESTS TO EVALUATE PROPERTIES OF GEL SYSTEMS 340 MECHANISMS OF GELATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 340 CONTENTS XIII CLASSIFICATION OF GELS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 341 THEORETICAL TREATMENT OFGELS. . . . . . . . . . . . . . . . . . . . . . . . . . . 347 GEL POINT AND SOL-GEL TRANSITION BY RHEOLOGICAL MEASUREMENTS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 355 MIXED POLYMER GELS 377 STARCH GELS " 388 CHAPTER 7- ROLE OF RHEOLOGICAL BEHAVIOR IN SENSORY ASSESSMENT OF FOODS AND SWALLOWING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 403 M. A. RAA AND 1. A. LOPES DA SILVA STIMULI FOR EVALUATION OFVISCOSITY 403 SENSORY ASSESSMENT OF VISCOSITY OF GUM DISPERSIONS " 409 SPREADABILITY: USING FORCE AND UNDER NORMAL GRAVITY " 412 APPLICATION OF FLUID MECHANICS " 412 ROLE OF SIZE, SHAPE AND HARDNESS OF PARTIC1ES . . . . . . . . . . . . . . 414 ROLE OFRHEOLOGY IN PERCEPTION OFFLAVOR AND TASTE. . . . . . 415 ROLE OF RHEOLOGY IN SWALLOWING . . . . . . . . . . . . . . . . . . . . . . . 417 CHAPTER 8-APPLICATION OFRHEOLOGY TO FLUID FOOD HANDLING AND PROCESSING 427 M. ANANDHA RAA VELOCITY PROFILES IN TUBES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 428 ENERGY REQUIREMENTS FOR PUMPING. . . . . . . . . . . . . . . . . . . . . . . 430 PUMP SELECTION AND PIPE SIZING . . . . . . . . . . . . . . . . . . . . . . . . . . 433 POWER CONSUMPTION IN AGITATION. . . . . . . . . . . . . . . . . . . . . . . . . 435 RESIDENCE TIME DISTRIBUTION IN ASEPTIC PROCESSING SYSTEMS 438 HEAT TRANSFER TO FLUID FOODS " 442 CONTINUOUS FLOW STERILIZATION " 447 ROLE OFRHEOLOGY IN THERMAL PROCESSING OFCANNED FOODS 455 HEAT TRANSFER TO A STARCH DISPERSION IN AN INTERMITTENTLY ROTATED CAN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 459 EMPIRICAL CORRELATIONS FOR HEAT TRANSFER TO FLUIDS FLOWING IN TUBES , '" " " 463 EMPIRICAL CORRELATIONS FOR HEAT TRANSFER TO CANNED FLUIDS. . . . 465 APPENDIX A-NOMENCLATURE _. . . . . . . . . . . . . . . . . . . . . . . . . . . . 471 INDEX _ _ . . . . . . . . . . . 477
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id	DE-604.BV023059293
illustrated	Illustrated
index_date	2024-07-02T19:28:07Z
indexdate	2024-07-09T21:10:02Z
institution	BVB
isbn	9780387709291
language	English
oai_aleph_id	oai:aleph.bib-bvb.de:BVB01-016262552
oclc_num	149011382
open_access_boolean
owner	DE-M49 DE-BY-TUM DE-83
owner_facet	DE-M49 DE-BY-TUM DE-83
physical	XV, 481 S. Ill., graph. Darst.
publishDate	2007
publishDateSearch	2007
publishDateSort	2007
publisher	Springer
record_format	marc
series2	Food engineering series
spelling	Rao, M. A. Verfasser aut Rheology of fluid and semisolid foods principles and applications M. Anandha Rao 2. ed. New York, NY [u.a.] Springer 2007 XV, 481 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food engineering series Food Testing Rheology Halbfestes Lebensmittel (DE-588)4316319-1 gnd rswk-swf Rheologie (DE-588)4049828-1 gnd rswk-swf Flüssiges Lebensmittel (DE-588)4335289-3 gnd rswk-swf Flüssiges Lebensmittel (DE-588)4335289-3 s Rheologie (DE-588)4049828-1 s DE-604 Halbfestes Lebensmittel (DE-588)4316319-1 s Erscheint auch als Online-Ausgabe 978-0-387-70930-7 OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016262552&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis
spellingShingle	Rao, M. A. Rheology of fluid and semisolid foods principles and applications Food Testing Rheology Halbfestes Lebensmittel (DE-588)4316319-1 gnd Rheologie (DE-588)4049828-1 gnd Flüssiges Lebensmittel (DE-588)4335289-3 gnd
subject_GND	(DE-588)4316319-1 (DE-588)4049828-1 (DE-588)4335289-3
title	Rheology of fluid and semisolid foods principles and applications
title_auth	Rheology of fluid and semisolid foods principles and applications
title_exact_search	Rheology of fluid and semisolid foods principles and applications
title_exact_search_txtP	Rheology of fluid and semisolid foods principles and applications
title_full	Rheology of fluid and semisolid foods principles and applications M. Anandha Rao
title_fullStr	Rheology of fluid and semisolid foods principles and applications M. Anandha Rao
title_full_unstemmed	Rheology of fluid and semisolid foods principles and applications M. Anandha Rao
title_short	Rheology of fluid and semisolid foods
title_sort	rheology of fluid and semisolid foods principles and applications
title_sub	principles and applications
topic	Food Testing Rheology Halbfestes Lebensmittel (DE-588)4316319-1 gnd Rheologie (DE-588)4049828-1 gnd Flüssiges Lebensmittel (DE-588)4335289-3 gnd
topic_facet	Food Testing Rheology Halbfestes Lebensmittel Rheologie Flüssiges Lebensmittel
url	http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016262552&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
work_keys_str_mv	AT raoma rheologyoffluidandsemisolidfoodsprinciplesandapplications

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