Overview
- Explores how to characterize fluid and semisolid foods and to use various ingredients to develop desirable flow properties in fluid foods and structure in gelled systems
- Introduces the basics of food rheology and its applications in food processing
Part of the book series: Food Engineering Series (FSES)
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Table of contents (8 chapters)
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Front Matter
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Back Matter
Keywords
About this book
The second edition of Rheology of Fluid and Semisolid Foods: Principles and Application, 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. It 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.
About the Author:
M. A. "Andy" Rao is a Professor Emeritus of Food Engineering, Cornell University. He received the Scott Blair Award for Excellence in Rheology of American Association of Cereal Chemists), the Distinguished Food Engineering Award of American Society of Agricultural Engineers, and elected a Fellow of the Institute of Food Technologists. Dr. Rao helped develop the "Vane Method" measurement of yield stress for a variety of food products -- a standard measurement tool used by the food industry today. He has actively supported and promoted food engineering through cooperative professional teaching and research activities in Brazil, India, Mexico, New Zealand, Portugal, and Thailand.
Authors and Affiliations
About the author
M. A. "Andy" Rao is a Professor Emeritus of Food Engineering in Cornell University’s Department of Food Science and Technology, Geneva, New York. For his contributions to the engineering and scientific community, and food processing industry, he received the Scott Blair Award for Excellence in Rheology of AACC (American Association of Cereal Chemists), the Distinguished Food Engineering Award of ASAE (American Society of Agricultural Engineers), and was elected a Fellow of IFT (Institute of Food Technologists) and AFST (Association of Food Scientists and Technologists-India). Dr. Rao helped develop the "Vane Method" measurement of yield stress for a variety of food products -- a standard measurement tool used by the food industry today. Also he has actively supported and promoted food engineering through cooperative professional teaching and research activities in Brazil, India, Mexico, New Zealand, Portugal, and Thailand.
Bibliographic Information
Book Title: Rheology of Fluid and Semisolid Foods: Principles and Applications
Authors: M. Anandha Rao
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-0-387-70930-7
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag US 2007
eBook ISBN: 978-0-387-70930-7Published: 28 April 2010
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 2
Number of Pages: XVI, 482
Number of Illustrations: 196 b/w illustrations