Agricultural Rheology
Author: George William Scott Blair
Publisher:
Published: 1957
Total Pages: 248
ISBN-13:
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Advances in Food Rheology and Its Applications
Author: Jasim Ahmed
Publisher: Woodhead Publishing
Published: 2016-09-13
Total Pages: 530
ISBN-13: 008100432X
DOWNLOAD EBOOKAdvances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances. Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food. - Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance - Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology - Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working
Rheology of Fluid and Semisolid Foods: Principles and Applications
Author: M. A. Andy Rao
Publisher: Springer Science & Business Media
Published: 2010-04-28
Total Pages: 491
ISBN-13: 0387709304
DOWNLOAD EBOOKThe second edition of this fascinating work examines the concepts needed to characterize rheological behavior of fluid and semisolid foods. It also looks at how to use various ingredients to develop desirable flow properties in fluid foods as well as structure in gelled systems. It covers the crucially important application of rheology to sensory assessment and swallowing, as well as the way it can be applied to handling and processing foods. All 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.
Encyclopedia of Agricultural, Food, and Biological Engineering
Author: Dennis R. Heldman
Publisher: CRC Press
Published: 2010-10-21
Total Pages: 2001
ISBN-13: 1498711073
DOWNLOAD EBOOKExamining the role of engineering in delivery of quality consumer products, this expansive resource covers the development and design of procedures, equipment, and systems utilized in the production and conversion of raw materials into food and nonfood consumer goods. With nearly 2000 photographs, figures, tables, and equations including 128 color figures the book emphasizes and illustrates the various engineering processes associated with the production of materials with agricultural origin. With contributions from more than 350 experts and featuring more than 200 entries and 3600 references, this is the largest and most comprehensive guide on raw production technology.
Consistency of Foodstuffs
Author: T. Sone
Publisher: Springer Science & Business Media
Published: 2012-12-06
Total Pages: 197
ISBN-13: 9401028761
DOWNLOAD EBOOKIt has become increasingly clear that more attention is being paid to the physical chemistry and texture of foodstuffs as developments in food technology proceed more rapidly. Rheology, which has been skillfully introduced into polymer technology during recent years, should also be of direct relevance to food technology. The consistency of foodstuffs not only influences the processing of materials e.g. transport, mixing, etc., but it is also important for controlling the quality of food products. An older friend of mine, Dr T. Takano, and I have published a book Flow and Transport in Food Technology, in which we explained the concepts of rheo logy in the first part, and discussed the technological applications in the latter part. As far as text books on the subject of rheology of foodstuffs are concerned, we have only a few at the present, for example, Foodstuffs, their Plasticity, Fluidity and Con sistency edited by Dr Scott Blair, and Agricultural Rheology written by Dr Scott Blair and Dr Reiner. Although they are now classical works, there is clearly a difference between the social conditions of European countries and Japan.
Rheology of Dispersions
Author: Tharwat F. Tadros
Publisher: John Wiley & Sons
Published: 2011-07-18
Total Pages: 218
ISBN-13: 3527632395
DOWNLOAD EBOOKA dispersion is a system of unmixable phases in which one phase is continuous and at least one is finely distributed. Examples are found in many industrial applications, including emulsions, suspensions, foams, and geld. The control of their flow characteristics - rheology - is essential in their preparation, long-term physical stability and application. Filling the need for a practical, up-to-date book connecting the stability/instability of the dispersion to its rheological behavior, this title aids in understanding the principles of rheology and the techniques that can be applied. From the contents: * General Introduction * Interparticle Interactions and Their Combination * Principles of Viscoelastic Behavior * Rheology of Suspensions * Rheology of Emulsions * Rheology of Modifiers, Thickeners, and Gels * Use of Rheological Measurements for Assessment and Prediction of the Long-Term Physical Stability of Formulations (Creaming and Sedimentation)
Rheology
Author: Juan De Vicente
Publisher: BoD – Books on Demand
Published: 2012-03-07
Total Pages: 354
ISBN-13: 9535101870
DOWNLOAD EBOOKThis book contains a wealth of useful information on current rheology research. By covering a broad variety of rheology-related topics, this e-book is addressed to a wide spectrum of academic and applied researchers and scientists but it could also prove useful to industry specialists. The subject areas include, polymer gels, food rheology, drilling fluids and liquid crystals among others.
Encyclopedia of Agrophysics
Author: Jan Gliński
Publisher: Springer Science & Business Media
Published: 2011-06-07
Total Pages: 1075
ISBN-13: 9048135842
DOWNLOAD EBOOKThis Encyclopedia of Agrophysics will provide up-to-date information on the physical properties and processes affecting the quality of the environment and plant production. It will be a "first-up" volume which will nicely complement the recently published Encyclopedia of Soil Science, (November 2007) which was published in the same series. In a single authoritative volume a collection of about 250 informative articles and ca 400 glossary terms covering all aspects of agrophysics will be presented. The authors will be renowned specialists in various aspects in agrophysics from a wide variety of countries. Agrophysics is important both for research and practical use not only in agriculture, but also in areas like environmental science, land reclamation, food processing etc. Agrophysics is a relatively new interdisciplinary field closely related to Agrochemistry, Agrobiology, Agroclimatology and Agroecology. Nowadays it has been fully accepted as an agricultural and environmental discipline. As such this Encyclopedia volume will be an indispensable working tool for scientists and practitioners from different disciplines, like agriculture, soil science, geosciences, environmental science, geography, and engineering.
Rheology of Fluid, Semisolid, and Solid Foods
Author: M. Anandha Rao
Publisher: Springer Science & Business Media
Published: 2013-11-19
Total Pages: 470
ISBN-13: 1461492300
DOWNLOAD EBOOKThis 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
