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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autores Corporativos: Symposium on Rheology of Foods Chicago, Ill., Conference on Food Engineering
Otros Autores: Borwanker, R. (Editor ), Shoemaker, Charles F., 1946- (Editor )
Formato: Electrónico Congresos, conferencias eBook
Idioma:Inglés
Publicado: London : Elsevier Applied Science, [1992]
Temas:
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.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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