Practical Food Rheology

An Interpretive Approach


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

Publisher: John Wiley & Sons

ISBN: 9781444391053

Category: Technology & Engineering

Page: 320

View: 2546

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

Advances in Food Rheology and Its Applications


Author: Jasim Ahmed,Pawel Ptaszek,Santanu Basu

Publisher: Woodhead Publishing

ISBN: 008100432X

Category: Technology & Engineering

Page: 528

View: 456

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

Das Rheologie Handbuch

5., überarbeitete Auflage


Author: Thomas G. Mezger


ISBN: 3866306334


Page: 348

View: 3402

Um die Möglichkeiten der Rheologie in der industriellen Praxis zielgerichtet einsetzen zu können, ist ein fundiertes theoretisches Grundwissen, aber auch ein praxisorientiertes Verständnis für Versuche zur Materialcharakterisierung erforderlich. Genau dort setzt das Standardwerk von Thomas Mezger nun bereits in der fünften Auflage an: Die neue, überarbeitete Auflage wurde um zahlreiche Beispieleaus der Praxis ergänzt und bringt sowohl Anfängern als auch fortgeschrittenen Anwendern eine Vielzahl an praktischen Einsatzmöglichkeiten der Rheologie näher. Eine aktualisierte Übersicht relevanter Normen sowie ein neues Kapitel zur Pulver-Rheologie runden das verständliche Lehrbuch ab.

Food Engineering Handbook

Food Engineering Fundamentals


Author: Theodoros Varzakas,Constantina Tzia

Publisher: CRC Press

ISBN: 1482261693

Category: Technology & Engineering

Page: 608

View: 3927

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.

Rheological Methods in Food Process Engineering


Author: James Freeman Steffe

Publisher: Freeman Press

ISBN: 0963203614

Category: Food

Page: 418

View: 2005

Introduction to rheology. Tube viscometry. Rotational viscometry. Extensional flow. Viscoelasticity.

Rheology Essentials of Cosmetic and Food Emulsions


Author: Rüdiger Brummer

Publisher: Springer Science & Business Media

ISBN: 3540290877

Category: Technology & Engineering

Page: 180

View: 5304

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 and Semisolid Foods: Principles and Applications


Author: M. A. Andy Rao

Publisher: Springer Science & Business Media

ISBN: 9780387709307

Category: Technology & Engineering

Page: 482

View: 4748

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.

Advances in rheology

Theory : IX International Congress on Rheology, Acapulco, Mexico, October 8 - 13, 1984


Author: Baltasar Mena,Andres García-Rejón,Carlos Rangel-Nafaile

Publisher: N.A

ISBN: 9789688372029

Category: Fluids

Page: 730

View: 4588

Food Physics

Physical Properties - Measurement and Applications


Author: Ludger Figura,Arthur A. Teixeira

Publisher: Springer Science & Business Media

ISBN: 3540341943

Category: Technology & Engineering

Page: 550

View: 7174

This is the first textbook in this field of increasing importance for the food and cosmetics industries. It is indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. It describes the principles of food physics starting with the very basics – and focuses on the needs of practitioners without omitting important basic principles. It will be indispensable for future students of food technology and food chemistry as well as for engineers, technologists and technicians in the food industries. Food Physics deals with the physical properties of food, food ingredients and their measurement.

Rheology and Fracture Mechanics of Foods


Author: Ton van Vliet

Publisher: CRC Press

ISBN: 1439897972

Category: Science

Page: 363

View: 1587

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.

Rheology Modifiers Handbook

Practical Use and Application


Author: David D. Braun,Meyer R. Rosen

Publisher: Elsevier

ISBN: 0815518919

Category: Science

Page: 509

View: 2620

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.

EOLSS: Food Engineering


Author: Gustavo V. Barbosa-Cánovas

Publisher: United Nations Educational


Category: Medical

Page: 802

View: 886

With an increasing global population, developing efficient methods for the mass production of food supplies has become crucial. Food engineering provides a vital link between primary food production and final consumption. As part of the online Encyclopedia of Life Support Systems (EOLSS), Food Engineering is a multi-author work that provides a rich source of information on the fundamental aspects of food processing, preservation, production and consumption. It discusses the basics underlying food transformation from both the standpoint of food technology and food engineering. This publication is essential reading for educators, university students, professional practitioners and decision- makers at all levels

Food Polysaccharides and Their Applications


Author: Alistair M. Stephen

Publisher: CRC Press

ISBN: 9780824793531

Category: Technology & Engineering

Page: 672

View: 3436

This work discusses the sources, identification, analysis, biosynthesis and practical applications of all polysaccharides important to the food industry, focusing on the complex interrelationships between the chemical structure and physical behavior of food polysaccharides. It covers individual polysaccharides in order of increasing molecular complexity.

Conventional and Advanced Food Processing Technologies


Author: Suvendu Bhattacharya

Publisher: John Wiley & Sons

ISBN: 1118406303

Category: Technology & Engineering

Page: 744

View: 847

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

Food Process Engineering

Food Processing Systems


Author: P. Linko

Publisher: Elsevier Science & Technology

ISBN: 9780853348962

Category: Business & Economics

Page: 967

View: 4786

V1: Engineering aspect of food processing. mathematical modeling. optmization of unit operations in food processing. Energy. Mechanical properties of fruits and vegetables. Optical properties. Water activity. Developing of enzyme engineering. fermentation. Sucrose inversion. Comercial starch processing.

Dynamic Mechanical Analysis

A Practical Introduction


Author: Kevin P. Menard

Publisher: CRC Press

ISBN: 9781420049183

Category: Science

Page: 208

View: 8375

Although dynamical mechanical analysis or spectroscopy has left the domain of the rheologist and has become a prevalent tool in the analytical laboratory, it is still common to hear, "What is DMA, and what will it tell me?" or "I think I could use a DMA, but I cannot justify its cost." Previously, the novice in the field had to sort through texts on thermal analysis, rheology, and materials science just to find basic information — until now.

Food Engineering - Volume II


Author: Gustavo V. Barbosa-Cánovas

Publisher: EOLSS Publications

ISBN: 1905839456


Page: 334

View: 2712

Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs