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Rheology of fluid and semisolid foods. Principles and applications.

Titre :	Rheology of fluid and semisolid 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 ; MESURE ; GELATINE
Editeur(s) :	NEW YORK : Springer Science+Business Media, LLC
Date de publication :	2007
Mention d'édition :	2e éd.
Collection :	Food engineering series
Format :	481 p.
Note(s) :	Annexes Bibliographie Illustrations Index
Table des matières :	Chapter 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 Apparent Viscosity Intrinsic Viscosity Stress-Strain Behavior of Solid Foods Linear Viscoelasticity Length Scale of Food Molecules and Foods Phase Transitions in Foods Appendix 1-A: Momentum and Heat Transport[...] Chapter 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 Apparent Viscosity Intrinsic Viscosity Stress-Strain Behavior of Solid Foods Linear Viscoelasticity Length Scale of Food Molecules and Foods Phase Transitions in Foods Appendix 1-A: Momentum and Heat Transport Equations for Incompressible Fluids Chapter 2- Flow and Functional Models for Rheological Properties of Fluid Foods Time-Independent Flow Behavior Apparent Viscosity-Shear Rate Relationships of Shear- Thinning Foods Models for Time-Dependent Flow Behavior Role of Solids Fraction in Rheology of Dispersions Effect of Soluble and Insoluble Solids Concentration on Apparent Viscosity of Foods Emulsions Effect of Temperature on Viscosity Mixing Rules for Two Component Blends Treatment of Rheological Data Using Models Chapter 3- Measurement of Flow and Viscoelastic Properties Rotational Viscometers Yield Stress of Foods Using a Vane Torsion Gelometer for Solid Foods Pressure-Driven Flow Viscometers Viscosity Measurement at High Temperatures ln-Plant Measurement of Flow Behavior of Fluid Foods Extensional Flow Viscometry Measurement of Viscoelastic Behavior of Fluid 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 Chapter 4- Rheology of Food Gum and Starch Dispersions Rheology of Food Gum Dispersions Rheology of Heated Starch Dispersions Viscous and Viscoelastic Properties during Heating of Starch Dispersions Dynamic Rheological Behavior of Starch Dispersions Role of Continuous and Dispersed Phases on Viscoelastic Properties of Starch Dispersions Effect of Sugar on Rheology of Starch Dispersion Rheological Behavior of Starch-Protein Dispersions Rheology of Starch-Gum Dispersions Chapter 5- Rheological Behavior of Processed Fluid and Semisolid Foods Fruit Juices and Purees: Role of Soluble and Insoluble Solids Rheological Properties of Chocolate Rheology of Milk and Milk Concentrates Rheology of Mayonnaise, Salad Dressing, and Margarine Rheology of Salad Dressings Structural Analyses of Food Dispersions Structural Components of Yield Stress Appendix 5-A: Literature Values of Rheological Properties of Foods Chapter 6- Rheological Behavior of Food Gels Rheological Tests to Evaluate Properties of Gel Systems Mechanisms of Gelation Classification of gels Theoretical Treatment of Gels Gel Point and Sol-Gel Transition by Rheological Measurements Mixed Polymer Gels Starch Gels Chapter 7-Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing Stimuli for Evaluation of Viscosity Sensory Assessment of Viscosity of Gum Dispersions Spreadability: Using Force and Under Normal Gravity Application of Fluid Mechanics Role of Size, Shape and Hardness of Particles Role of Rheology in Perception of Flavor and Taste Role of Rheology in Swallowing Chapter 8-Application of Rheology to Fluid Food Handling and Processing Velocity Profiles in Tubes Energy Requirements for Pumping Pump Selection and Pipe Sizing Power Consumption in Agitation Residence Time Distribution in Aseptic Processing Systems Heat Transfer to Fluid Foods Continuous Flow Sterilization Role of Rheology in Thermal Processing of Canned Foods Heat Transfer to a Starch Dispersion in an Intermittently Rotated Can Empirical Correlations for Heat Transfer to Fluids Flowing in Tubes Empirical Correlations for Heat Transfer to Canned Fluids Appendix A-Nomenclature Index
Langue(s) :	Anglais
Identifiant :	978-0-387-70929-1
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67981

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