Practical Food Rheology

An Interpretive Approach

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Author: Ian T. Norton,Fotios Spyropoulos,Philip Cox

Publisher: John Wiley & Sons

ISBN: 9781444391053

Category: Technology & Engineering

Page: 320

View: 4296

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

Practical Food Rheology

An Interpretive Approach

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Author: Ian T. Norton,Fotios Spyropoulos,Philip Cox

Publisher: John Wiley & Sons

ISBN: 1444391046

Category: Technology & Engineering

Page: 280

View: 6945

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 Essentials of Cosmetic and Food Emulsions

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Author: Rüdiger Brummer

Publisher: Springer Science & Business Media

ISBN: 3540290877

Category: Technology & Engineering

Page: 180

View: 7492

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.

Advances in Food Rheology and Its Applications

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Author: Jasim Ahmed,Pawel Ptaszek,Santanu Basu

Publisher: Woodhead Publishing

ISBN: 008100432X

Category: Technology & Engineering

Page: 528

View: 3042

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 and Fracture Mechanics of Foods

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Author: Ton van Vliet

Publisher: CRC Press

ISBN: 1439897972

Category: Science

Page: 363

View: 7765

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. Focusing on basic principles, Rheology and Fracture Mechanics of Foods examines how rheological and fracture behavior in food relates to product structure. Divided into three parts, the book reviews basic concepts and emphasizes aspects relevant for studying food products, raw materials, and intermediate products. It then introduces measuring methods and the equipment used for studying mechanical properties of food products, highlighting tests that deliver reproducible and interpretable data. The final part investigates the relation between rheological and fracture behavior of matter and physical structure at the relevant molecular, mesoscopic, and macroscopic length scales. In addition to the basics of rheology and fracture mechanics, the book explores the relationship between measured mechanical properties and the structure of the different types of food and how they may determine texture perception. Containing practical examples of the relationship between food structure, mechanical properties, and sensory characteristics, this book provides an overview of these points for food science and food engineering students at the BSc / MSc level and people working in food research and development.

Advances in Food Rheology and Its Applications

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Author: Jasim Ahmed,Pawel Ptaszek,Santanu Basu

Publisher: Woodhead Publishing

ISBN: 008100432X

Category: Technology & Engineering

Page: 528

View: 9987

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

Concepts, Methods, and Applications

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Author: Alexander Ya. Malkin,Avraam I. Isayev

Publisher: Elsevier

ISBN: 1927885221

Category: Technology & Engineering

Page: 500

View: 6701

Rheology: Concepts, Methods and Applications, Third Edition provides a thorough historical and theoretical grounding in the field, and introduces rheology as the method of solving many practical problems in materials science and engineering. The book is practical and relevant for industry, but is also consistent with rheology courses in academia, making it relevant to both academics and accomplished rheologists in industry. The first four chapters discuss various aspects of theoretical rheology and, through examples from numerous studies, show how particular theories, models, or equations can be used in solving different problems. The shared experience and insight contained in these chapters assists practitioners carrying out rheological studies in generating relevant data. This helps to avert costly errors in analysis which are common when data are generated under the wrong conditions, or are incorrectly used. The fifth chapter covers methods of measurement and treatment of raw data—eight groups of methods are discussed in this chapter, providing the reader with many options for experimentation, along with guidance on where and how to use them properly. The final chapter demonstrates how to use rheological methods for different groups of products and manufacturing methods. The usefulness of chemorheological (rheokinetical) measurements is also emphasized. The chapter has a particular emphasis on real-world applications of rheology, and gives practical guidance to enable materials scientists to gather data and solve problems using these methods. This book is a systematic presentation of the subject of rheology—written by two of the foremost researchers in the field—showing the subject as an interrelated system of concepts, principal phenomena, experimental methods, and directions of their application. It also links with other branches of theoretical and applied sciences. Provides substantial experience and insight to assist rheologists working in a range of industries to generate relevant data, avoiding costly errors in analysis Includes eight groups of measurement methods, providing the reader with options so they can choose the most effective for their situation Offers thorough coverage of different applications of rheology, demonstrating how to use rheological methods for different products—from polymeric materials to food products, biological fluids, and electro and magnetic materials

Texture in Food

Semi-Solid Foods

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Author: B M McKenna,David Kilcast

Publisher: Woodhead Publishing

ISBN: 9781855736733

Category: Business & Economics

Page: 448

View: 7645

Volume One of this two-volume series summarizes recent research on what influences texture in semi-solid foods and how it can be controlled to maximize product quality. Chapters in part one review research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behavior of biopolymers, and developments in measurement. Part two considers key aspects of product development and enhancement, featuring chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final section discusses improving the texture of particular products, with chapters on yogurt, spreads, ice cream, sauces and dressings.

Food Engineering Handbook, Two Volume Set

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Author: Theodoros Varzakas,Constantina Tzia

Publisher: CRC Press

ISBN: 1466582278

Category: Technology & Engineering

Page: 944

View: 5994

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.

Modifying Food Texture

Novel Ingredients and Processing Techniques

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Author: Jianshe Chen,Andrew Rosenthal

Publisher: Woodhead Publishing

ISBN: 1782423516

Category: Technology & Engineering

Page: 292

View: 7921

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods. Topics covered include ingredients and processing techniques used in texture modification of foods, an overview of food texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods. Discusses texture as an important aspect of consumer food acceptance and preference Presents findings and tactics that address the special needs of infants, the elderly, and dysphagia patients Topics covered include ingredients and processing techniques used in texture modification of foods, along with an overview of food texture issues, amongst others

Rheology Modifiers Handbook

Practical Use and Applilcation

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Author: David D. Braun,Meyer R. Rosen

Publisher: Elsevier

ISBN: 0815518919

Category: Science

Page: 509

View: 9951

This is the first single-volume handbook with the information a researcher needs to select the best rheology modifiers for his/her project. Information on 20 different types of rheology modifiers manufactured by 26 companies worldwide is described. These range from Acrylic Polymers to Xanthan Gum. This handbook was written because, in the authors' experience, the selection of a rheology modifier for specific applications is an arduous task. It requires researching the technical literature of numerous suppliers, contacting them for current information and recommendations, and paring the list of candidates from hundreds to a few dozen. This book will enable readers to easily identify the best candidates for an application with a minimum investment of time. The book is divided into four sections. Part I reviews rheology fundamentals. Part II presents details on the products available from the 26 represented companies. Part III focuses on the selection of suitable rheology modifier candidates. Part IV is a formulary containing the contributions of the suppliers.

Food Engineering Handbook

Food Engineering Fundamentals

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Author: Theodoros Varzakas,Constantina Tzia

Publisher: CRC Press

ISBN: 1482261693

Category: Technology & Engineering

Page: 608

View: 3674

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.

Rheology

Theory, Properties, and Practical Applications

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Author: Geoffrey Mitchell

Publisher: Nova Science Pub Incorporated

ISBN: 9781626189638

Category: Science

Page: 444

View: 8030

Rheology is the study of the flow of matter, primarily in the liquid state, but also as 'soft solids' or solids under flow conditions in which they respond with plastic flow rather than deforming elastically in response to the applied force. An understanding of the flow of matter underpins a diversity of technologies and industrial processing including polymer and food processing. It applies to substances which have a complex microstructure, such as concentrated solutions, suspensions, polymers and inorganic glass formers as well as biological materials which belong to the class of soft matter. Rheological measurements are seemingly straightforward to make, but require models to interpret the mechanical measurements in terms of the microscopic behaviour of the material.. This boo draws these diverse strands of current rheological research in to a single volume which embraces theory, measurement and applications in topics as diverse as theory and electrospinning, coal ash slag and food processing, hydrogels and liquid crystal polymers, reaction injection moulding and microreheology. There is a strong focus on the emerging topics in rheology and its application to complex soft matter especially in the field of food science and technology. The sixteen chapters in the volume present unpublished research work across these topics from leading authorities in the relevant field. The volume has a strong international representation with the selected authors drawn from some ten countries in Europe, South America and the rest of the world. Each chapter contains a comprehensive bibliography of related work. The book provides a fascinating snap shot across the current developments in rheology.

The Rheology Handbook

For Users of Rotational and Oscillatory Rheometers

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Author: Thomas G. Mezger

Publisher: Vincentz Network GmbH & Co KG

ISBN: 9783878701743

Category: Deformations (Mechanics)

Page: 299

View: 1578

Rheology of Fluid, Semisolid, and Solid Foods

Principles and Applications

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Author: Anandha Rao

Publisher: Springer Science & Business Media

ISBN: 1461492300

Category: Technology & Engineering

Page: 461

View: 4602

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

Nonlinear Polymer Rheology

Macroscopic Phenomenology and Molecular Foundation

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Author: Shi-Qing Wang

Publisher: John Wiley & Sons

ISBN: 0470946989

Category: Science

Page: 464

View: 4174

Integrating latest research results and characterization techniques, this book helps readers understand and apply fundamental principles in nonlinear polymer rheology. The author connects the basic theoretical framework with practical polymer processing, which aids practicing scientists and engineers to go beyond the existing knowledge and explore new applications. Although it is not written as a textbook, the content can be used in an upper undergraduate and first year graduate course on polymer rheology. • Describes the emerging phenomena and associated conceptual understanding in the field of nonlinear polymer rheology • Incorporates details on latest experimental discoveries and provides new methodology for research in polymer rheology • Integrates latest research results and new characterization techniques like particle tracking velocimetric method • Focuses on the issues concerning the conceptual and phenomenological foundations for polymer rheology • Has a companion website for readers to access with videos complementing the content within several chapters

Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes

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Author: Rao

Publisher: CRC Press

ISBN: 9780824701796

Category: Technology & Engineering

Page: 408

View: 1295

"Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the most effective ways to move product development forward. Provides a fundamental understanding of transition phenomena, food components, and products, and unit operations. "

Non-Newtonian Flow and Applied Rheology

Engineering Applications

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Author: R. P. Chhabra,J.F. Richardson

Publisher: Elsevier

ISBN: 0080564933

Category: Science

Page: 536

View: 6703

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

Thermoplastic Melt Rheology and Processing

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Author: Aroon Shenoy

Publisher: CRC Press

ISBN: 1482295539

Category: Technology & Engineering

Page: 480

View: 5586

Presents rheological data on a number of polymers, making use of the master curve approach to determine unified curves for each generic type of polymer. The text offers a step-by-step procedure for developing a speadsheet computer program to obtain accurate thermoplastic rheograms at any tempertature without using sophisticated rheometres. It includes possible correlations of melt flow index with various parameters involved in polymer manufacture, product fabrication and property evaluation.