Download Rheology of Fluid and Semisolid Foods: Principles and by M. A. ''''Andy'''''' Rao PDF

By M. A. ''''Andy'''''' Rao

The second one variation of this attention-grabbing paintings examines the options had to symbolize rheological habit of fluid and semisolid meals. It additionally appears to be like at tips to use quite a few components to boost fascinating circulation homes in fluid meals in addition to constitution in gelled platforms. It covers the crucially very important software of rheology to sensory overview and swallowing, in addition to how it could be utilized to dealing with and processing meals. the entire chapters were up to date to assist readers higher comprehend the significance rheological homes play in foodstuff technology and make the most of those houses to signify nutrition.

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Additional resources for Rheology of Fluid and Semisolid Foods: Principles and Applications (Food Engineering Series)

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The International Office of Cocoa and Chocolate has adopted the Casson model as the official method for interpretation of flow data on chocolates. , 2004). 5 for a Food that Follows the Casson Model. The Square of the intercept is the yield stress and that of slope is the casson plastic viscosity. 10) Quemada Model Quemada et al. 12) The time constant tc is related to the rate of aggregation of particles due to Brownian motion. , 1992) with the Casson yield Flow and Functional Models for Rheological Properties ofFluid Foods 33 stress, aOe = (1]oo/te).

J Food Sci. 52: 1642-1645 & 1688. Tattiyakul, 1. 1997. Studies on granule growth kinetics and characteristics of tapioca starch dispersions using particle size analysis and rheological methods. M. S. Thesis, Cornell University, Ithaca, NY. Tschoegl,N. W. 1989. The Phenomenological Theory ofLinear Viscoelastic Behavior-An Introduction, Springer-Verlag, New York. Van Wazer, 1. , Lyons, 1. , Kim, K. , and Colwell, R. E. 1963. Viscosity and Flow Measurement A Handbook ofRheology, Interscience, New York.

Thixotropy-a general review. J. Non-Newtonian Fluid Mech. 6: 1-20. Michel, F. 1982. Etude du comportement potentiometrique et viscosimetrique de pectines hautement methylees en presence de saccharose. Doctoral thesis, Universite de Dijon, France. Morris, E. R. and Ross-Murphy, S. B. 1981. Chain flexibility of polysaccharides and glicoproteins from viscosity measurements, in Techniques in Carbohydrate Metabolism, B310, ed. D. H. Northcote, pp. 1--46, Elsevier Science, Amsterdam. Nagai, T. and Yano, T.

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