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Food Engineering Series

Rheology of Fluid and Semisolid Foods: Principles and Applications

Authors: Rao, M. Anandha

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  • Written by an award-winning leader in the field
  • Introduces the basics of food rheology and its applications in food processing
  • 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
  • All the chapters have been updated to help readers better understand the importance rheological properties play in food science
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eBook $169.00
price for USA in USD (gross)
  • ISBN 978-0-387-70930-7
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
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.

About the authors

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.

Table of contents (8 chapters)

Table of contents (8 chapters)

Buy this book

eBook $169.00
price for USA in USD (gross)
  • ISBN 978-0-387-70930-7
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
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Bibliographic Information

Bibliographic Information
Book Title
Rheology of Fluid and Semisolid Foods: Principles and Applications
Authors
Series Title
Food Engineering Series
Copyright
2007
Publisher
Springer US
Copyright Holder
Springer-Verlag US
eBook ISBN
978-0-387-70930-7
DOI
10.1007/978-0-387-70930-7
Series ISSN
1571-0297
Edition Number
2
Number of Pages
XVI, 482
Number of Illustrations
196 b/w illustrations
Topics