Rheology of foods /

The field of rheology of foods is extensive and a researcher in the field is called upon to interact with a diverse group of scientists and engineers. In arranging this symposium for the AIChE meeting in Chicago in November 1990 the papers were carefully selected to highlight this diversity. All but...

Full description

Bibliographic Details
Call Number:Libro Electrónico
Corporate Authors: Symposium on Rheology of Foods Chicago, Ill., Conference on Food Engineering
Other Authors: Borwanker, R. (Editor), Shoemaker, Charles F., 1946- (Editor)
Format: Electronic Conference Proceeding eBook
Language:Inglés
Published: London : Elsevier Applied Science, [1992]
Subjects:
Food > Testing > Congresses.
Rheology > Congresses.
Food > Testing.
Rheology.
Aliments > Essais.
Rh�eologie.
Aliments > Essais > Congr�es.
Rh�eologie > Congr�es.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Testing
Rheology
Congress
proceedings (reports)
Conference papers and proceedings
Conference papers and proceedings.
Actes de congr�es.
Online Access:Texto completo
Table of Contents:
  • Front Cover; Rheology of Foods; Copyright Page; Editorial; Table of Contents; Chapter 1. Food Texture and Rheology: A Tutorial Review; ABSTRACT; INTRODUCTION; FOOD TEXTURE AND RHEOLOGY; BASIC DEFINITIONS; INSTRUMENTAL RHEOLOGICAL MEASUREMENTS; MEASUREMENT OF FOOD TEXTURE; APPLICATIONS OF RHEOLOGICAL DATA; ACKNOWLEDGMENTS; REFERENCES; Chapter 2. Measurement of Thixotropy of Model Food Colloidal Suspensions with Step Change Shear Rate; ABSTRACT; INTRODUCTION; METHODS AND MATERIALS; RESULTS AND DISCUSSION; REFERENCES; Chapter 3. Failure Testing of Gellan Gels; ABSTRACT; NOTATION; INTRODUCTION.
  • MATERIALS AND METHODSRESULTS AND DISCUSSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 4. Thermorheological Studies of Food Polymer Dispersions; ABSTRACT; INTRODUCTION; MATERIALS AND METHODS; RESULTS AND DISCUSSION; CONCLUSION; ACKNOWLEDGMENTS; REFERENCES; Chapter 5. Rheological Characterization of Melting of Margarines and Tablespreads; ABSTRACT; INTRODUCTION; EXPERIMENTAL METHODS; RESULTS AND DISCUSSION; CONCLUSIONS; ACKNOWLEDGMENTS; REFERENCES; Chapter 6. The Effect of Shear Rate and Strain on the Pasting Behavior of Food Starches; ABSTRACT; INTRODUCTION; PASTING VISCOSITY OF STARCH DISPERSION.
  • METHODOLOGYMATERIALS; REPRODUCIBILITY; COMPARISON TO AMYLOGRAPH; EFFECT OF SHEAR RATE AND STRAIN; CONCLUSION; REFERENCES; Chapter 7. Comparison of Small and Large Deformation Measurements to Characterize the Rheology of Wheat Flour Doughs; ABSTRACT; INTRODUCTION; MATERIALS AND METHODS; RESULTS AND DISCUSSION; SUMMARY AND CONCLUSIONS; REFERENCES; Chapter 8. Flow Profiles in a Tube Rheometer Using Magnetic Resonance Imaging; ABSTRACT; NOTATION; INTRODUCTION; THEORY; MAGNETIC RESONANCE THEORY; MATERIALS AND METHODS; RESULTS AND DISCUSSION; ACKNOWLEDGMENTS; REFERENCES.
  • Chapter 9. Use of an Ultrasonic Technique to Evaluate the Rheological Properties of Cheese and DoughABSTRACT; NOTATION; INTRODUCTION; THEORY; EXPERIMENTATION; DEVELOPMENT; RESULTS AND DISCUSSION; SUMMARY; ACKNOWLEDGMENTS; REFERENCES; Chapter 10. Calibration of Rheological Techniques Used for Foods; ABSTRACT; INTRODUCTION; CALIBRATION FOR ENGINEERING PROCESS DESIGN AND FOR STRUCTURE; CALIBRATION FOR PREDICTION OF SENSORY TEXTURE PERCEPTION; INVISIBLE RHEOLOGICAL PROPERTIES; UNREALISTIC ASSUMPTIONS; SUMMARY; REFERENCES; Index.

Similar Items