Practical Food Rheology

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Practical Food Rheology

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Author : Ian T. Norton
Publisher : John Wiley & Sons
ISBN 13 : 1444391054
Total Pages : 382 pages
Book Rating : 4.4/5 (443 download)

Book Synopsis Practical Food Rheology by : Ian T. Norton

Download or read book Practical Food Rheology written by Ian T. Norton and published by John Wiley & Sons. This book was released on 2010-12-01 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Food Rheology

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Author : Pedro E. D. Augusto
Publisher : CRC Press
ISBN 13 : 1000992950
Total Pages : 128 pages
Book Rating : 4.0/5 (9 download)

Book Synopsis Food Rheology by : Pedro E. D. Augusto

Download or read book Food Rheology written by Pedro E. D. Augusto and published by CRC Press. This book was released on 2023-11-14 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Rheology and Fracture Mechanics of Foods

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Author : Ton van Vliet
Publisher : CRC Press
ISBN 13 : 1439897972
Total Pages : 358 pages
Book Rating : 4.4/5 (398 download)

Book Synopsis Rheology and Fracture Mechanics of Foods by : Ton van Vliet

Download or read book Rheology and Fracture Mechanics of Foods written by Ton van Vliet and published by CRC Press. This book was released on 2013-09-05 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Rheology Essentials of Cosmetic and Food Emulsions

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Author : Rüdiger Brummer
Publisher : Springer Science & Business Media
ISBN 13 : 3540290877
Total Pages : 191 pages
Book Rating : 4.5/5 (42 download)

Book Synopsis Rheology Essentials of Cosmetic and Food Emulsions by : Rüdiger Brummer

Download or read book Rheology Essentials of Cosmetic and Food Emulsions written by Rüdiger Brummer and published by Springer Science & Business Media. This book was released on 2006-05-27 with total page 191 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Rheology of Fluid, Semisolid, and Solid Foods

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Author : M. Anandha Rao
Publisher : Springer Science & Business Media
ISBN 13 : 1461492300
Total Pages : 470 pages
Book Rating : 4.4/5 (614 download)

Book Synopsis Rheology of Fluid, Semisolid, and Solid Foods by : M. Anandha Rao

Download or read book Rheology of Fluid, Semisolid, and Solid Foods written by M. Anandha Rao and published by Springer Science & Business Media. This book was released on 2013-11-19 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Practical Fluids for Food Rheology and Process Calibration

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Author : Mitchell Hull
Publisher :
ISBN 13 :
Total Pages : 268 pages
Book Rating : 4.3/5 (129 download)

Book Synopsis Practical Fluids for Food Rheology and Process Calibration by : Mitchell Hull

Download or read book Practical Fluids for Food Rheology and Process Calibration written by Mitchell Hull and published by . This book was released on 1989 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Advances in Food Rheology and Its Applications

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Author : Jasim Ahmed
Publisher : Woodhead Publishing
ISBN 13 : 0128239840
Total Pages : 786 pages
Book Rating : 4.1/5 (282 download)

Book Synopsis Advances in Food Rheology and Its Applications by : Jasim Ahmed

Download or read book Advances in Food Rheology and Its Applications written by Jasim Ahmed and published by Woodhead Publishing. This book was released on 2022-09-13 with total page 786 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition 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. This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties. As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels. Written for food scientists, food technologists, sensory scientists, and others working in academia and industry, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition will be a welcomed and updated reference. Considers the impact of artificial intelligence and machine vision on rheological characterization and process control Presents ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling Covers thermodynamic approach of rheology and interfacial rheology Explains various gel systems rheology, including bogels and organogo gels

Handbook of Food Engineering Practice

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Author : Kenneth J. Valentas
Publisher : CRC Press
ISBN 13 : 9781420049077
Total Pages : 732 pages
Book Rating : 4.0/5 (49 download)

Book Synopsis Handbook of Food Engineering Practice by : Kenneth J. Valentas

Download or read book Handbook of Food Engineering Practice written by Kenneth J. Valentas and published by CRC Press. This book was released on 1997-07-23 with total page 732 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food engineering has become increasingly important in the food industry over the years, as food engineers play a key role in developing new food products and improved manufacturing processes. While other textbooks have covered some aspects of this emerging field, this is the first applications-oriented handbook to cover food engineering processes and manufacturing techniques. A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator systems and packaging materials and their properties are examined as well. The handbook provides information on how to design accelerated storage studies and determine the temperature tolerance of foods, both of which are important in predicting shelf life. The book also examines the importance of physical and rheological properties of foods, with a special look at the rheology of dough and the design of processing systems for the manufacture of dough. The final third of the book provides useful supporting material that applies to all of the previously discussed unit operations, including cost/profit analysis methods, simulation procedures, sanitary guidelines, and process controller design. The book also includes a survey of food chemistry, a critical area of science for food engineers.

Rheology of Semisolid Foods

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Author : Helen S. Joyner
Publisher : Springer Nature
ISBN 13 : 303027134X
Total Pages : 413 pages
Book Rating : 4.0/5 (32 download)

Book Synopsis Rheology of Semisolid Foods by : Helen S. Joyner

Download or read book Rheology of Semisolid Foods written by Helen S. Joyner and published by Springer Nature. This book was released on 2019-11-13 with total page 413 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and factors that impact those behaviors. Special concentration is given to the relationships among semisolid food structures and mechanical properties and textures. The second section of this work presents a series of case studies on acid milk gels and yogurt which provide a practical illustration of the concepts presented in the preceding chapters, allowing readers to gain both conceptual knowledge of semisolid food rheology and an understanding of how that knowledge can be applied to a food system of choice. Individual components, processing parameters, and storage conditions can dramatically impact food functional properties and textures. Changing any of these factors can cause significant microstructural alterations resulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of empirical trial rather than intentional design. A fundamental understanding food structure, function and texture relationships is critical for targeted design of food products. This text is a valuable reference for researchers looking to gain an understanding of how rheology works in semisolid food design and processing.

Food Texture and Viscosity: Concept and Measurement

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Author : Malcolm C. Bourne
Publisher : Elsevier
ISBN 13 : 0323162592
Total Pages : 340 pages
Book Rating : 4.3/5 (231 download)

Book Synopsis Food Texture and Viscosity: Concept and Measurement by : Malcolm C. Bourne

Download or read book Food Texture and Viscosity: Concept and Measurement written by Malcolm C. Bourne and published by Elsevier. This book was released on 2014-06-28 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.

An Introduction to Food Rheology

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Author : Hans Gerd Muller
Publisher :
ISBN 13 : 9780434912759
Total Pages : 148 pages
Book Rating : 4.9/5 (127 download)

Book Synopsis An Introduction to Food Rheology by : Hans Gerd Muller

Download or read book An Introduction to Food Rheology written by Hans Gerd Muller and published by . This book was released on 1973-01-01 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Chemical and Functional Properties of Food Components

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Author : Hanna Staroszczyk
Publisher : CRC Press
ISBN 13 : 1000864545
Total Pages : 561 pages
Book Rating : 4.0/5 (8 download)

Book Synopsis Chemical and Functional Properties of Food Components by : Hanna Staroszczyk

Download or read book Chemical and Functional Properties of Food Components written by Hanna Staroszczyk and published by CRC Press. This book was released on 2023-05-22 with total page 561 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. The fourth edition of Chemical and Functional Properties of Food Components discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality, including nutritional value, safety, and sensory properties. This new edition contains four new chapters: “Non-Protein Nitrogenous Compounds”; “Prooxidants and Antioxidants in Food”; “Non-Nutritive Bioactive Compounds in Food of Plant Origin”; and “Analytical Methods Used for Assessing the Quality of Food Products.” These chapters have been included because new research results have brought increasing knowledge on the effect of non-protein nitrogenous compounds, especially bioactive peptides, nucleic acids, and biogenic amines on the biological properties of foods; the role of natural and added prooxidants and antioxidants in the processing and biological impact of foods; numerous beneficial and harmful effects of bioactive components of plant foods; and new systems for control of food composition and the safety of foods. Features: • Stresses the effect of the chemical/biochemical reactions on the selection of optimum parameters of food processing without presenting details of the technological processes • Describes naturally occurring elements and compounds as well as those generated during food handling in view of health hazards they may bring to consumers • Discusses the risks and benefits of reactions occurring during food handling The knowledge of the chemistry and biochemistry of the components and their interactions presented in this book aids food scientists in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, as well as the best use of food raw materials.

Food Engineering Handbook

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Author : Theodoros Varzakas
Publisher : CRC Press
ISBN 13 : 1482261693
Total Pages : 612 pages
Book Rating : 4.4/5 (822 download)

Book Synopsis Food Engineering Handbook by : Theodoros Varzakas

Download or read book Food Engineering Handbook written by Theodoros Varzakas and published by CRC Press. This book was released on 2014-12-02 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to Food Engineering Handbook: Food Process Engineering, this text: Explains the interactions between different food constituents that might lead to changes in food properties Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method Discusses rheology, fluid flow, evaporation, and distillation and includes illustrative case studies of food behaviors Presenting cutting-edge information, Food Engineering Handbook: Food Engineering Fundamentals is an essential reference on the fundamental concepts associated with food engineering today.

Handbook of Food Engineering

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Author : Dennis R. Heldman
Publisher : CRC Press
ISBN 13 : 0429831579
Total Pages : 1231 pages
Book Rating : 4.4/5 (298 download)

Book Synopsis Handbook of Food Engineering by : Dennis R. Heldman

Download or read book Handbook of Food Engineering written by Dennis R. Heldman and published by CRC Press. This book was released on 2018-12-19 with total page 1231 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.

Food Engineering Handbook, Two Volume Set

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Author : Theodoros Varzakas
Publisher : CRC Press
ISBN 13 : 1466582278
Total Pages : 944 pages
Book Rating : 4.4/5 (665 download)

Book Synopsis Food Engineering Handbook, Two Volume Set by : Theodoros Varzakas

Download or read book Food Engineering Handbook, Two Volume Set written by Theodoros Varzakas and published by CRC Press. This book was released on 2014-12-12 with total page 944 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. Comprised of Food Engineering Handbook: Food Engineering Fundamentals and Food Engineering Handbook: Food Process Engineering, this comprehensive resource: Explains the interactions between different food constituents that might lead to changes in food properties Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method Discusses rheology, fluid flow, evaporation, distillation, size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction and food behaviors Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook, Two-Volume Set offers a complete reference on the fundamental concepts, modeling, quality, safety, and technologies associated with food engineering and processing operations today.

Rheological Methods in Food Process Engineering

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Author : James Freeman Steffe
Publisher : Freeman Press
ISBN 13 : 0963203614
Total Pages : 430 pages
Book Rating : 4.9/5 (632 download)

Book Synopsis Rheological Methods in Food Process Engineering by : James Freeman Steffe

Download or read book Rheological Methods in Food Process Engineering written by James Freeman Steffe and published by Freeman Press. This book was released on 1996 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to rheology. Tube viscometry. Rotational viscometry. Extensional flow. Viscoelasticity.

The Rheology Handbook

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Author : Thomas G. Mezger
Publisher : Vincentz Network GmbH & Co KG
ISBN 13 : 9783878701743
Total Pages : 308 pages
Book Rating : 4.7/5 (17 download)

Book Synopsis The Rheology Handbook by : Thomas G. Mezger

Download or read book The Rheology Handbook written by Thomas G. Mezger and published by Vincentz Network GmbH & Co KG. This book was released on 2006 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: