Food Engineering Series

Rheology of Fluid, Semisolid, and Solid Foods

Principles and Applications

Authors: Rao, Anandha

  • Discusses Diffusive Wave Spectroscopy
  • Includes a novel section on microstructure
  • Discusses the uses of tribology and rheology for the sensory preparation of foods
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eBook $139.00
price for USA (gross)
  • ISBN 978-1-4614-9230-6
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $179.00
price for USA
  • ISBN 978-1-4614-9229-0
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $179.00
price for USA
  • ISBN 978-1-4899-7881-3
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

This 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

About the authors

M. A. "Andy" Rao is Professor Emeritus of Food Engineering at Cornell University. He received the Life Achievement Award of the International Association of Engineering and Food in 2011; the Scott Blair Award for Excellence in Rheology from the American Association of Cereal Chemists; the Distinguished Food Engineering Award from the American Society of Agricultural Engineers; and was 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, which is 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.

Table of contents (8 chapters)

  • Introduction: Food Rheology and Structure

    Rao, M. Anandha

    Pages 1-26

  • Flow and Functional Models for Rheological Properties of Fluid Foods

    Rao, M. Anandha

    Pages 27-61

  • Measurement of Flow and Viscoelastic Properties

    Rao, M. Anandha

    Pages 63-159

  • Rheology of Food Gum and Starch Dispersions

    Rao, M. Anandha

    Pages 161-229

  • Rheological Behavior of Processed Fluid and Semisolid Foods

    Rao, M. Anandha

    Pages 231-329

Buy this book

eBook $139.00
price for USA (gross)
  • ISBN 978-1-4614-9230-6
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $179.00
price for USA
  • ISBN 978-1-4614-9229-0
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $179.00
price for USA
  • ISBN 978-1-4899-7881-3
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Rheology of Fluid, Semisolid, and Solid Foods
Book Subtitle
Principles and Applications
Authors
Series Title
Food Engineering Series
Copyright
2014
Publisher
Springer US
Copyright Holder
Springer Science+Business Media New York
Distribution Rights
Distribution rights for India: Delhi Book Store, New Delhi, India
eBook ISBN
978-1-4614-9230-6
DOI
10.1007/978-1-4614-9230-6
Hardcover ISBN
978-1-4614-9229-0
Softcover ISBN
978-1-4899-7881-3
Series ISSN
1571-0297
Edition Number
3
Number of Pages
XIII, 461
Number of Illustrations and Tables
201 b/w illustrations, 1 illustrations in colour
Topics