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Rheology of fluid, semisolid, and solid foods

Titre :	Rheology of fluid, semisolid, and solid foods : principles and applications Ajouter au panier
Auteur(s) :	M. Anandha Rao
Type de document :	Livre
Sujets :	RHEOLOGIE ; FLUIDE ; PRODUIT ALIMENTAIRE ; VISCOSITE ; VISCOELASTICITE ; INSTRUMENT DE MESURE ; GOMME NATURELLE ; AMIDON ; JUS DE FRUIT ; CHOCOLAT ; LAIT ; ASSAISONNEMENT ; MARGARINE ; GEL ; GELIFICATION ; FLAVEUR ; GOUT ; TRANSFERT DE CHALEUR ; PROPRIETE RHEOLOGIQUE ; GELATINE ; MESURE ; DISPERSION ; PROTEINE ; LAIT DE SOJA ; COMPOTE ; OEUF ; PROTEINE DE SOJA ; MECANIQUE DES FLUIDES ; PROPRIETE ORGANOLEPTIQUE ; STERILISATION ; CONSERVE
Résumé :	This revised third edition 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
Editeur(s) :	New York : Springer Science+Business Media
Date de publication :	2014
Mention d'édition :	3rd ed.
Collection :	Food Engineering Series
Format :	1 vol. (XIII-461 p.) / ill. / 25 cm
Note(s) :	Bibliogr. Index. Annexes
Table des matières :	1 Introduction: Food Rheology and Structure Stress and Strain Tensors Viscometric Properties Shear Stress–Shear Rate Relationships Units in Rheological Measurement Types of Fluid Flow Behavior Newtonian Behavior Shear-Thinning Behavior Yield Stress Shear-Thickening Behavior Time-Dependent Behavior Apparent Viscosity Intrinsic Viscosity Stress–Strain Behavior of Solid Foods Linear Viscoelast[...] 1 Introduction: Food Rheology and Structure Stress and Strain Tensors Viscometric Properties Shear Stress–Shear Rate Relationships Units in Rheological Measurement Types of Fluid Flow Behavior Newtonian Behavior Shear-Thinning Behavior Yield Stress Shear-Thickening Behavior Time-Dependent Behavior Apparent Viscosity Intrinsic Viscosity Stress–Strain Behavior of Solid Foods Linear Viscoelasticity Linear Viscoelasticity in Differential Form Length Scale of Food Molecules and Foods Phase Transitions in Foods Glass Transition in Foods Appendix 1-A Momentum and Heat Transport Equations for Incompressible Fluids Suggested Reading 2 Flow and Functional Models for Rheological Properties of Fluid Foods Time-Independent Flow Behavior Newtonian Model Power Law Model Herschel–Bulkley Model Casson Model Quemada Model Apparent Viscosity—Shear Rate Relationships of Shear-Thinning Foods Cross and Carreau Models Models for Time-Dependent Flow Behavior Weltman Model Tiu–Boger Model Role of Solids Fraction in Rheology of Dispersions Colloidal Glass Rheology of Protein Dispersions Modulus of Gels of Fractal Floes Effect of Soluble and Insoluble Solids Concentration on Apparent Viscosity of Foods Peclet Number of Dispersions Emulsions Effect of Temperature on Viscosity Combined Effect of Concentration and Temperature Mixing Rules for two Component Blends Treatment of Rheological Data Using Models 3 Measurement of Flow and Viscoelastic Properties Rotational Viscometers Concentric Cylinder Viscometer Parallel Disk Geometry Mixer Viscometer Yield Stress of Foods Using a Vane Structural Characteristics of Dispersions Torsion Gelometer for Solid Foods Pressure-Driven Flow Viscometers Capillary/Tube Viscometer Sample Calculation, Test No. 5 Glass Capillary Viscometer Slit (Channel) Rheometer Miscellaneous Viscometers Viscosity Measurement at High Temperatures In-Plant Measurement of Flow Behavior of Fluid Foods Tomographic Techniques Vibrational Viscometers Extensional Flow Viscometry Uniaxial Extension Biaxial Extension Planar Extension Cogswell’s Treatment of Extensional Flow Measurement of Viscoelastic Behavior of Fluid Foods Oscillatory Shear Flow Types of Dynamic Rheological Tests Axial Motion between Coaxial Cylinders (Segel-Pochettino Geometry) Vibrating Sphere Rheometer Mechanical Models of Dynamic Rheological Data Time-Temperature Superposition Time-Temperature Superposition of Locust Bean (LB) Gum and Pectin Dispersions Critical Stress and Strain Creep-Compliance Behavior Transient Viscoelastic Flow Stress-Relaxation Static Measurement of Modulus Relationship among Rheological Parameters Deborah Number Microrheology Single-Particle Microrheology Diffusive Wave Spectroscopy (DWS) Multiparticle Video Microscopy Microstructure from Microrheology Commercial Rheometers Some Precautions with Foods Appendix 3–A Analysis of Flow in a Concentric Cylinder Geometry Appendix 3-B Analysis of Steady Laminar Fully Developed Flow in a Pipe Appendix 3–C Analysis of Flow in a Cone-Plate Geometry 4 Rheology of Food Gum and Starch Dispersions Rheology of Food Gum Dispersions Rheological Models for Apparent Viscosity–Shear Rate Data Rheological Properties of Binary Mixtures of Equal Concentration Effect of Biopolymer Concentration on Zero-Shear Viscosity Concentration Dependence of the Zero-Shear Viscosity of Gum Mixtures Concentration Dependence of the Zero-Shear Viscosity of Amylopectin Solutions Viscoelastic Behavior of Food Gum Dispersions Cox–Merz Rule for Biopolymer Dispersions Constitutive Equations Based on Molecular Structure Rheology of Heated Starch Dispersions Starch Granules and Composition Starch Gelatinization Gelatinization Temperature and Extent of Gelatinization Viscous and Viscoelastic Properties During Heating of Starch Dispersions Model of Dolan et al Model for η*-Temperature Data (Yang and Rao 1998) Rheological Properties of Gelatinized Starch Dispersions Rheology of Starch Dispersions with Intact Granules Role of Particles in Shear-Thickening Nonfood Dispersions Size Distribution of Intact Starch Granules Antithixotropic Behavior of Cross-Linked Starch Dispersions Starch Granule Mass Fraction and Viscosity Mass Fraction versus Relative Viscosity Effect of Starch Concentration Yield Stress and Structural Characteristics of Dispersions Effect of Temperature on Flow Behavior Dynamic Rheological Behavior of Starch Dispersions Effect of Particle Characteristics on Modulus Role of Continuous and Dispersed Phases on Viscoelastic Properties of Starch Dispersions Cross-Linked Waxy Maize Starch Dispersions 4% Tapioca Starch Dispersions Effect of Sugar on Rheology of Starch Dispersion Rheological Behavior of Starch–Protein Dispersions Gluten/Starch Soy Protein/Corn Starch Cowpea Protein/Cowpea Starch Whey Protein Isolate/Cross-Linked Waxy Maize Starch Dispersions Rheology of Starch–Gum Dispersions 5 Rheological Behavior of Processed Fluid and Semisolid Foods Fruit Juices and Purees: Role of Soluble and Insoluble Solids Role of PF Insoluble Solids Size Distribution of Fruit Juice Solids Serum Viscosity of PF Dispersions Rheological Properties of Frozen Concentrated Orange Juice (FCOJ) Viscoelastic Properties of Tomato Concentrates Rheological Properties of Tomato Pastes Role of Composition of Tomato Pastes Model for Apparent Viscosity of PF Dispersions Yield Stress of Structured Food Products Correlation of Bostwick Consistometer Data in Terms of Property-Based Dimensionless Groups Rheological Properties of Chocolate Rheology of Milk and Milk Concentrates Rheology of Mayonnaise, Salad Dressing, and Margarine Stress Overshoot Data of Mayonnaise Creep-Compliance Behavior of Mayonnaise Rheology of Salad Dressings Processed Foods as Soft Materials Structural Analyses of Food Dispersions Role of Suspended Particles in Soy Milk Structural Components of Yield Stress Texture Map Based on Vane Yield Stress High Pressure Processing of Milk and Milk Proteins Kinetics of Thermal and Pressure-induced Changes Mechanisms of Heat-induced and Pressure-induced Changes Structural Changes in Milk Proteins Effect of Pressure Release Rates Ultrahigh Pressure Homogenization of Milk Structural Changes due to UHPH Treatment Myofibrillar Proteins Soy Proteins Egg Proteins Appendix 5–A Literature Values of Rheological Properties of Foods 6 Rheological Behavior of Food Gels Rheological Tests to Evaluate Properties of Gel Systems Mechanisms of Gelation Classification of Gels Theoretical Treatment of Gels Rubber Elasticity Cascade Theory Percolation Theory Fractal Model Gel Point and Sol-Gel Transition by Rheological Measurements Rheological Definition of “Gel Point” Extrapolation of G′ Value Critical Viscoelastic Behavior at the Gelation Threshold Influence of Concentration and Temperature on Gel Time Evaluation of Structure Development during Biopolymer Gelation Effect of Temperature on the Rate of Structure Formation and Kinetic Data Structure Development Rate Kinetics of Gelation Evaluation of Structure Loss during Melting/Softening of Biopolymer Gels Mixed Polymer Gels Polysaccharide-Polysaccharide Mixtures Protein-Polysaccharide Mixtures Biopolymer Mixtures under Flow Fields Phase Diagrams and Modeling Low-Fat Spreads Starch Gels Effect of calcium on the morphology and functionality of whey protein nanofibrils 7 Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing Stimuli for Evaluation of Viscosity Stimuli Associated with Tilting Container and Stirring Stimuli Associated with Oral Evaluation of Viscosity Comparison of Oral and Nonoral Assessment Techniques Sensory Assessment of Viscosity of Gum Dispersions Perceived Thickness of Gum Dispersions Spreadability: Using Force and Under Normal Gravity Application of Fluid Mechanics Fluid Mechanics of Spreadability Creaminess, Smoothness, and Slipperiness Role of Size, Shape, and Hardness of Particles Role of Rheology in Perception of Flavor and Taste Role of Hydrocolloid Concentration Engineering Approach Role of Rheology in Swallowing A Model of the Swallowing Process Flow Rate and Cumulative Volume for a Newtonian Fluid Effect of Fluid Rheology on the Swallowing Process Effect of Rheology on Time to Swallow 1.0 mL 8 Application of Rheology to Fluid Food Handling and Processing Velocity Profiles in Tubes Energy Requirements for Pumping Mechanical Energy Balance Equation Pump Selection and Pipe Sizing Pump Discharge Pressure Power Requirements for Pumping Power Consumption in Agitation Role of Flow Behavior in Agitation Estimation of the Constant ks of an Agitator Residence Time Distribution in Aseptic Processing Systems Interpretation of RTD Data Sizing Holding Tube Length Experimental RTD Data Helical Flow Heat Transfer to Fluid Foods Thermorheological Models Thermorheogy of Starch Dispersions Model of Dolan et al. (1989) Continuous Flow Sterilization Heat Transfer to Shear-Thinning Fluids Physical Model of Non-Isothermal Laminar Flow Tube Sterilizer Continuous Sterilization of a Fluid Food Containing Starch Analysis of the Heating Section Analysis of Cooling Section Length of Heating Section Influence of Rheological Behavior on the Heating Length Role of Rheology in Thermal Processing of Canned Foods Heat Penetration Parameters Numerical Solution of Transport Equations Estimated Heat Penetration Parameters and Broken Heating Phenomena Heat Transfer to a Starch Dispersion in an Intermittently Rotated Can Intermittent Rotation Profile Thermorheological Behavior of the Model Food Empirical Correlations for Heat Transfer to Fluids Flowing in Tubes Newtonian Fluid Power Law Fluid Empirical Correlations for Heat Transfer to Canned Fluids
Langue(s) :	Anglais
Identifiant :	978-1-4614-9229-0
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=169779

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