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Food Rheology: A Practical Guide de Pedro E. D. Augusto

Food Rheology: A Practical Guide

Autor Pedro E. D. Augusto, Meliza L. Rojas, Alberto C. Miano
en Limba Engleză Paperback – 14 noi 2023
Rheology is the study of material flow and deformation, defining different aspects of food processing and product design. Food rheology affects several unit operations during food processing, the behavior during shelf life, the consumer perception during consumption and the interaction of food products with the human body (from chewing and swallowing to digestion). Therefore, it is imperative for professionals involved in food science and engineering to understand and assess food rheology.
Food Rheology: A Practical Guide presents the main aspects of food rheology as a practical guide, demonstrating that applying food rheology does not need to be a complex task.
Key Features
  • Presents a practical, direct and didactic description of food rheology, with many examples and applications
  • Includes a guide for designing, performing and interpreting experiments, highlighting the main concerns and tips
  • Describes different food products (liquid, semi-solid and solid; homogeneous and heterogeneous; vegetable- and animal-based) with examples and applications
  • Explores structure-processing-properties relations
More direct, practical and consulting, this book can help students, professionals and professors to understand the basic concepts to design, perform and interpret experiments related to food processing and properties.
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Specificații

ISBN-13: 9780367685690
ISBN-10: 0367685698
Pagini: 150
Ilustrații: 1 Tables, black and white; 34 Line drawings, color; 61 Line drawings, black and white; 5 Halftones, black and white; 34 Illustrations, color; 66 Illustrations, black and white
Dimensiuni: 152 x 229 x 9 mm
Greutate: 0.28 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press

Public țintă

Professional Reference

Notă biografică

Pedro E. D. Augusto is a Full Professor at Université Paris-Saclay (France), CentraleSupélec, being the Vice-Director of the Chair of Biotechnology. He works in the Centre Européen de Biotechnologie et de Bioéconomie (CEBB), an advanced research campus in Pomacle, studying food and bioproducts processing, including process engineering and biomaterials.
Meliza Lindsay Rojas Silva is a Research Professor at the Universidad Privada del Norte (UPN, Peru) working with food technology and processing. She obtained Ph.D. and M.Sc degrees on Food Science and Technology at University of São Paulo (USP, Brazil), with a period at the Polytechnic University of Valencia (UPV, Spain). She is also an Agroindustrial Engineer (UCV, Peru).
Alberto Claudio Miano Pastor is Head of the “Advanced Research Center in Agro-engineering” at Universidad Privada del Norte (UPN, Peru), working with food process engineering. He obtained Ph.D. and M.Sc degrees on Food Science and Technology at University of Sao Paulo (USP, Brazil).

Cuprins

1. Introduction and Basic Concepts of Rheology. 2. Fluid Flow Properties: Steady-State Shear and Time-Dependent Flow Behaviors. 3. Viscoelasticity of Fluid, Semisolid and Solid Foods. 4. Effect of product composition, structure and processing on food rheological properties. 5. Assessing Rheological Properties of Fluid and Semi-solid Food Products: Rheometry. 6. Assessing Rheological Properties of Solid Food Products: Rheometry. 7. Conclusions

Descriere

Rheology is the study of material flow and deformation, being critical for food processing and product design. Taking a practical approach with examples and applications, this book covers the principles and fundamentals of food rheology and the effect of product composition and processing conditions on rheological properties.