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Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications de M. Anandha Rao

Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications: Food Engineering Series

Autor M. Anandha Rao
en Limba Engleză Hardback – 19 noi 2013
This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods 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
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Specificații

ISBN-13: 9781461492290
ISBN-10: 1461492297
Pagini: 476
Ilustrații: XIII, 461 p. 202 illus., 1 illus. in color.
Dimensiuni: 155 x 235 x 32 mm
Greutate: 0.84 kg
Ediția:3rd ed. 2014
Editura: Springer Us
Colecția Springer
Seria Food Engineering Series

Locul publicării:New York, NY, United States

Public țintă

Research

Cuprins

Introduction: Food Rheology and Structure.- Flow and Functional Models for Rheological Properties of Fluid Foods.- Measurement of Flow and Viscoelastic Properties.- Rheology of Food Gum and Starch Dispersions.- Rheological Behavior of Processed Fluid and Semisolid Foods.- Rheological Behavior of Food Gels.- Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing.- Application of Rheology to Fluid Food Handling and Processing.

Notă biografică

M. A. "Andy" Rao is Professor Emeritus of Food Engineering at Cornell University. He received the Life Achievement Award of the International Association of Engineering and Food in 2011; the Scott Blair Award for Excellence in Rheology from the American Association of Cereal Chemists; the Distinguished Food Engineering Award from the American Society of Agricultural Engineers; and was elected a Fellow of the Institute of Food Technologists. Dr. Rao helped develop the "Vane Method" measurement of yield stress for a variety of food products, which is a standard measurement tool used by the food industry today. He has actively supported and promoted food engineering through cooperative professional teaching and research activities in Brazil, India, Mexico, New Zealand, Portugal, and Thailand.

Textul de pe ultima copertă

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
About the Author
M. A. "Andy" Rao is Professor Emeritus of Food Engineering at Cornell University. He received the Life Achievement Award of the International Association of Engineering and Food in 2011; the Scott Blair Award for Excellence in Rheology from the American Association of Cereal Chemists; the Distinguished Food Engineering Award from the American Society of Agricultural Engineers; and was elected a Fellow of the Institute of Food Technologists. Dr. Rao helped develop the "Vane Method" measurement of yield stress for a variety of food products, which is a standard measurement tool used by the food industry today. He has actively supported and promoted food engineering through cooperative professional teaching and research activities in Brazil, India, Mexico, New Zealand, Portugal, and Thailand.

Caracteristici

Discusses Diffusive Wave Spectroscopy Includes a novel section on microstructure Discusses the uses of tribology and rheology for the sensory preparation of foods Includes supplementary material: sn.pub/extras