Practical Food Rheology

Practical Food Rheology
Title Practical Food Rheology PDF eBook
Author Ian T. Norton
Publisher John Wiley & Sons
Pages 382
Release 2010-12-01
Genre Technology & Engineering
ISBN 1444391054

Download Practical Food Rheology Book in PDF, Epub and Kindle

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

Rheology and Fracture Mechanics of Foods

Rheology and Fracture Mechanics of Foods
Title Rheology and Fracture Mechanics of Foods PDF eBook
Author Ton van Vliet
Publisher CRC Press
Pages 358
Release 2013-09-05
Genre Science
ISBN 1439897972

Download Rheology and Fracture Mechanics of Foods Book in PDF, Epub and Kindle

The mechanical properties of food play an important role during manufacturing, storage, handling, and last but not least, during consumption. For an adequate understanding of the mechanical properties of liquid, liquid-like, soft solid, and solid foods, a basic understanding of relevant aspects of rheology and fracture mechanics is essential. Focus

Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications
Title Advances in Food Rheology and Its Applications PDF eBook
Author Jasim Ahmed
Publisher Woodhead Publishing
Pages 530
Release 2016-09-13
Genre Technology & Engineering
ISBN 008100432X

Download Advances in Food Rheology and Its Applications Book in PDF, Epub and Kindle

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

Rheology Essentials of Cosmetic and Food Emulsions

Rheology Essentials of Cosmetic and Food Emulsions
Title Rheology Essentials of Cosmetic and Food Emulsions PDF eBook
Author Rüdiger Brummer
Publisher Springer Science & Business Media
Pages 191
Release 2006-05-27
Genre Technology & Engineering
ISBN 3540290877

Download Rheology Essentials of Cosmetic and Food Emulsions Book in PDF, Epub and Kindle

Cosmetic emulsions exist today in many forms for a wide variety of applications, including face and hand creams for normal, dry or oily skin, body milks and lotions, as well as sun-block products. Keeping track of them and their properties is not always easy despite informative product names or partial names (e.g. hand or face cream) that clearly indicate their use and properties. This practical manual provides a detailed overview that describes the key properties and explains how to measure them using modern techniques. Written by an expert in flows and flow properties, it focuses on the application of rheological (flow) measurements to cosmetic and food emulsions and the correlation of these results with findings from other tests. Beginning with a brief history of rheology and some fundamental principles, the manual describes in detail the use of modern viscometers and rheometers, including concise explanations of the different available instruments. But the focus remains on practical everyday lab procedures: how to characterize cosmetic and food emulsions with different rheological tests such as temperature, time, stress and strain, both static and dynamic. Also the critical topic of how the results correlate with other important product characteristics, for instance, skin sensation, pumping performance, stability etc. is carefully explored. Many pictures, illustrations, graphs and tables help readers new to the measurement of cosmetic emulsions in their daily work as well as to the more experienced who seek additional special tips and tricks.

Applied Rheology

Applied Rheology
Title Applied Rheology PDF eBook
Author Thomas Mezger
Publisher
Pages 0
Release 2015
Genre
ISBN

Download Applied Rheology Book in PDF, Epub and Kindle

Non-Newtonian Flow and Applied Rheology

Non-Newtonian Flow and Applied Rheology
Title Non-Newtonian Flow and Applied Rheology PDF eBook
Author R. P. Chhabra
Publisher Elsevier
Pages 750
Release 2011-04-08
Genre Science
ISBN 0080564933

Download Non-Newtonian Flow and Applied Rheology Book in PDF, Epub and Kindle

This book bridges the gap between the theoretical work of the rheologist, and the practical needs of those who have to design and operate the systems in which these materials are handled or processed. It is an established and important reference for senior level mechanical engineers, chemical and process engineers, as well as any engineer or scientist who needs to study or work with these fluids, including pharmaceutical engineers, mineral processing engineers, medical researchers, water and civil engineers. This new edition covers a considerably broader range of topics than its predecessor, including computational fluid dynamics modelling techniques, liquid/solid flows and applications to areas such as food processing, among others. * Written by two of the world's leading experts, this is the only dedicated non-Newtonian flow reference in print. * Since first publication significant advances have been made in almost all areas covered in this book, which are incorporated in the new edition, including developments in CFD and computational techniques, velocity profiles in pipes, liquid/solid flows and applications to food processing, and new heat/mass transfer methods and models. * Covers both basic rheology and the fluid mechanics of NN fluids ? a truly self-contained reference for anyone studying or working with the processing and handling of fluids

The Rheology Handbook

The Rheology Handbook
Title The Rheology Handbook PDF eBook
Author Thomas G. Mezger
Publisher Vincentz Network GmbH & Co KG
Pages 308
Release 2006
Genre Deformations (Mechanics)
ISBN 9783878701743

Download The Rheology Handbook Book in PDF, Epub and Kindle