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$Rheology and fracture mechanics of foods$

Titre :	Rheology and fracture mechanics of foods Ajouter au panier
Auteur(s) :	Ton Van Vliet
Type de document :	Livre
Sujets :	PRODUIT ALIMENTAIRE ; RHEOLOGIE ; DEFORMATION ; TECHNIQUE ANALYTIQUE ; INSTRUMENT DE MESURE ; VISCOSITE ; RHEOMETRIE ; DISPERSION ; GEL ; TEXTURE
Résumé :	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 t[...] 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.
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2014
Collection :	Food science and technology
Format :	1 vol. (XVIII-345 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index. Annexes
Table des matières :	PART I Introduction 1 Rheology and Fracture Mechanics in Food Science and Technology 1.1 Structure of This Book PART II Phenomenology 2 Basic Notions 3 Rheological Quantities, Types of Deformation 3.1 Well-Defined Types of Deformation 3.1.1 All-Sided, or Isotropie, Compression 3.1.2 Uniaxial Compression or Extension 3.1.3 Shear 3.2 Relationship between Rheological Quantities 3.3 Types of Flow 3.4 Definitions[...] PART I Introduction 1 Rheology and Fracture Mechanics in Food Science and Technology 1.1 Structure of This Book PART II Phenomenology 2 Basic Notions 3 Rheological Quantities, Types of Deformation 3.1 Well-Defined Types of Deformation 3.1.1 All-Sided, or Isotropie, Compression 3.1.2 Uniaxial Compression or Extension 3.1.3 Shear 3.2 Relationship between Rheological Quantities 3.3 Types of Flow 3.4 Definitions of Stress and Strain at Large Deformations 4 Descriptive Rheology 4.1 Classification of Materials According to Their Rheological Behavior 4.1.1 Equilibrium Behavior 4.1.2 Nonequilibrium Behavior 4.2 Dynamics: The Role of Time Scale 4.3 Descriptive Modeling of Rheological Behavior 4.3.1 Modeling of Liquid Flow Behavior in Shear Flow 4.3.2 Modeling Stress versus Strain Curves of Solids 5 Fracture and Yielding Behavior 5.1 Basic Notions 5.2 Fracture Mechanics 5.2.1 Linear Elastic or Brittle Fracture 5.2.1.1 Effects due to Stress Concentration 5.2.1.2 Notch Sensitivity in Relation to Material Structure 5.2.1.3 Crack Propagation 5.2.2 Elastic Plastic Fracture 5.2.3 Time-Dependent Fracture 5.2.3.1 Effects due to Viscoelasticity 5.2.3.2 Effects due to Friction between Structural Elements as a Result of Inhomogeneous Deformation 5.2.4 Halting Crack Propagation 5.2.5 Fracture Stress, Work of Fracture, Toughness, and Fracture Toughness 5.2.6 Fracture or Yielding 5.3 Strain Hardening and Stability against Fracture in Extensional Deformation 5.4 Concluding Remarks PART III Experimental Evaluation 6 Selection of Instrumental Method 7 Measuring Methods 7.1 Tests at Constant Strain, Stress Relaxation 7.2 Tests at Constant Stress, Creep Test 7.2.1 Analysis of Creep Curves in Terms of Retardation Spectra 7.3 Tests of Constant Strain Rate 7.4 Oscillatory Tests 7.4.1 Analysis Oscilla tory Data in Terms of Relaxation Spectra 8 Measuring Apparatus 8.1 Tube Viscometers 8.1.1 Flow Equations 8.1.1.1 Non-Newtonian Liquids 8.1.2 Instruments 8.1.2.1 Entrance Effect 8.1.2.2 Kinetic Energy Correction 8.1.2.3 Turbulence 8.1.2.4 Particle Migration 8.1.2.5 Wall Slip 8.1.2.6 Viscous Heating 8.2 Rotational Rheometers 8.2.1 Concentric Cylinder Geometry 8.2.1.1 Sources of Errors 8.2.2 Cone and Plate Geometry 8.2.3 Plate-Plate Geometry 8.2.4 Torsion Tests 8.3 Tension Compression Apparatus 8.3.1 Uniaxial Compression Tests 8.3.2 Uniaxial Extension Tests 8.3.3 Bending Tests 8.3.4 Comparison of Compression, Tension, and Bending Tests for Determining Fracture Behavior 8.3.5 Controlled Fracture Tests 8.3.6 Biaxial Extension Tests 8.4 Empirical Tests 8.4.1 Empirical Tests Primarily Suited for Liquids and Semisolids 8.4 1.1 Flow Funnels 8.4.1.2 Vane Rotational Measuring Geometry 8.4.1.3 Spreading Consistometers 8.4.1.4 Penetrometer Tests 8.4.2 Empirical Tests Primarily Suited for Solids 8.4.2.1 Puncture Tests 8.4.2.2 Compression Extrusion Tests 8.4.2.3 Texture Profile Analysis PART IV Relation between Structure and Mechanical Properties 9 General Aspects 10 Viscosity of Dispersions of Particles 10.1. Dilute Dispersions 10.1.1 Quantities Characterizing Viscosity Increment due to Partie/es Added 10.2 Concentrated Dispersions 10.2.1 Viscosity of Concentrated Dispersions of Fruit Cells 10.3 Effects of Colloidallnferaction Forces between Particles 10.3.1 Colloidal Interaction Forces 10.3.1.1 van der Waals Attraction 10.3.1.2 Electrostatic Interaction 10.3.1.3 Steric Interaction 10.3.1.4 Hydrodynamic Force 10.3.2 Effect of Colloidal Forces on Viscosity 10.3.3 Relation Aggregate Structure and Shear Thinning 11 Viscosity of Macromolecular Solutions 11.1 Very Dilute and Dilute Macromolecular Solutions 11.1.1 Intrinsic Viscosity 11.1.2 Nonideal Macromolecules 11.1.2.1 Nonrandom Coil Macromolecules 11.1.2.2 Hetero-Macromolecules 11.1.2.3 Polyelectrolytes 11.1.3 Concentration Effects 11.1.3.1 Dilute Solutions 11.1.3.2 Transition to Semidilute Solutions 11.2 Semidilute and Concentrated Macromolecular Solutions 11.2.1 Gel-Like Properties 12 Solids and Solid-Like Materials 12.1 Rheological Behavior of Elastic Materials at Small Deformations 13 Gels 13.1 Introduction 13.2 Polymer Networks 13.2.1 Large Deformation Behavior of Polymer Gels 13.2.2 Polysaccharide Gels 13.3 Particle Networks 13.3.1 Large Deformation Behavior of Particle Gels 13.4 Comparison of Polymer and Particle Gels 13.5 Heat-Set Protein Gels 13.6 Plastic Fats 13.6.1 Small Deformation Properties of Plastic Fats 13.6.2 Large Deformation Properties of Plastic Fats 13.7 Weak Particle Networks 14 Composite Food Products 14.1 Layered Composite Products 14.2 Filled Composite Products 14.2.1 Large Deformation Behavior of Filled Composite Products 15 Gel-Like Close Packed Materials 15.1 Gels of Swollen Starch Granules 15.2 Close Packed Foams and Emulsions 16 Cellular Materials 16.1 Dry Cellular Materials 16.2 Wet Cellular Materials 17 Hard Solids PART V Relationships among Food Structure, Mechanical Properties, and Sensory Perception 18 Texture Perception 18.1 Liquids and Semisolid Products 18.2 Soft Solids 18.2.1 Creaminess of Soft Solids 18.2.2 Crumbliness 18.3 Hard Solids 18.4 Concluding Remarks Appendix A Appendix B Appendix C
Langue(s) :	Anglais
Identifiant :	978-1-4398-2703-1
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166414

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