Rheology: Principles, Measurements, and Applications will be of greatest interest to chemical engineers, chemists, polymer scientists, and mechanical engineers, as well as students in these and related fields.

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.

A dispersion is a system of unmixable phases in which one phase is continuous and at least one is finely distributed. Examples are found in many industrial applications, including emulsions, suspensions, foams, and geld. The control of their flow characteristics - rheology - is essential in their preparation, long-term physical stability and application. Filling the need for a practical, up-to-date book connecting the stability/instability of the dispersion to its rheological behavior, this title aids in understanding the principles of rheology and the techniques that can be applied. From the contents: * General Introduction * Interparticle Interactions and Their Combination * Principles of Viscoelastic Behavior * Rheology of Suspensions * Rheology of Emulsions * Rheology of Modifiers, Thickeners, and Gels * Use of Rheological Measurements for Assessment and Prediction of the Long-Term Physical Stability of Formulations (Creaming and Sedimentation)

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

In an earlier book, Rheological Measurement (A. A. Collyer & D. W. Clegg, Elsevier Applied Science, 1988), the basic rheological methods of measurement presently used were discussed in the light of the basic underlying principles and current theories. The same approach is adopted in this companion book, which is concerned with some newer or more sophisticated techniques that have resulted from a fresh understanding of the subject, or as a result of improvement in computer control, data acquisition and computational power, or more simply from an industrial need, particularly with regard to process control. The first two chapters deal with the extensional flow properties of fluids and their measurement. This inclusion is in response to a greater awareness in industry of the importance of these flows. Chapter 3 intro duces and develops the subject of surface rheology and the measurement of its properties, again a subject of increasing significance. The methods of measurement of the dynamic mechanical properties of fluids and the calculation of the resulting rheological parameters are discussed in Chap ters 4-7 inclusive. The subject areas covered are: large-amplitude oscilla tory shear, a model for viscoelastic fluids and solids, a new method of measuring dynamic mechanical properties, particularly for curing sys tems, and the use of complex waveforms in dynamic mechanical analysis.

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