Rheology of Fluid and Semisolid Foods: Principles and Applications, Second edition examines the concepts needed to characterize rheological behavior of fluid and semisolid foods and to use various ingredients to develop desirable flow properties in fluid foods, and structure in gelled systems.
Rheology of Fluid and Semisolid Foods: Principles and Applications, Second edition covers important applications of rheology to sensory assessment and swallowing, and handling and processing foods. All of the chapters have been updated to help readers better understand the importance rheological properties play in food science and utilize these properties to characterize food.
Contents
Introduction to 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
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
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
- In-plant measurement of flow behavior of fluid foods
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
Rheological Behavior of Processed Fluid and Semisolid Foods
- Fruit juices and purées: 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
Rheological Behavior of Food Gels
- Rheological tests to evaluate properties of gel systems
- Mechanism of gelation
- Classification of gels
- Theoretical treatment of gels
- Gel point and sol-gel transition by rheological measurements
- Mixed polymer gels
- Starch gels
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 mechnaics
- Role of size, shape and hardness of particles
- Role of rheology in perception of flavor and taste
- Role of rheology in swallowing
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 cluids flowing in tubes
- Empirical correlations for heat transfer to canned fluids
Appendix A: Nomenclature
Index
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