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Rheology and Fracture Mechanics of Foods.
INTRODUCTION Rheology and fracture mechanics in food science and technology PHENOMENOLOGY Basic Notions Rheological quantities, types of deformation Descriptive rheology Yielding and fracture behaviour EXPERIMENTAL EVALUATION Introduction Measuring methods Measuring apparatus RELATION BETWEEN STRUCT...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
CRC Press,
2013.
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| Temas: | |
| Acceso en línea: | Texto completo (Requiere registro previo con correo institucional) |
Tabla de Contenidos:
- Front Cover; Contents; Preface; Acknowledgments; Author; Chapter 1: Rheology and Fracture Mechanics in Food Science and Technology; Chapter 2: Basic Notions; Chapter 3: Rheological Quantities, Types of Deformation; Chapter 4: Descriptive Rheology; Chapter 5: Fracture and Yielding Behavior; Chapter 6: Selection of Instrumental Method; Chapter 7: Measuring Methods; Chapter 8: Measuring Apparatus; Chapter 9: General Aspects; Chapter 10: Viscosity of Dispersions of Particles; Chapter 11: Viscosity of Macromolecular Solutions; Chapter 12: Solids and Solid-Like Materials; Chapter 13: Gels.
- Chapter 14: Composite Food ProductsChapter 15: Gel-Like Close Packed Materials; Chapter 16: Cellular Materials; Chapter 17: Hard Solids; Chapter 18: Texture Perception; Appendix A: List of Frequently Used Symbols; Appendix B: SI Units Used; Appendix C: Derivation of Equations 7.32 and 7.33 Using Complex Notations; Back Cover.