Download Rheology of Fluid and Semisolid Foods: Principles and by M. Anandha Rao (auth.) PDF

By M. Anandha Rao (auth.)

The moment variation of Rheology of Fluid and Semisolid meals: ideas and Application, examines the ideas had to symbolize rheological habit of fluid and semisolid meals and to take advantage of a variety of parts to enhance fascinating move homes in fluid meals, and constitution in gelled platforms. It covers very important functions of rheology to sensory review and swallowing, and dealing with and processing meals. the entire chapters were up to date to aid readers higher comprehend the significance rheological homes play in nutrients technology and make the most of those houses to signify food.

About the Author:

M. A. "Andy" Rao is a Professor Emeritus of foodstuff Engineering, Cornell collage. He obtained the Scott Blair Award for Excellence in Rheology of yank organization of Cereal Chemists), the prestigious foodstuff Engineering Award of yank Society of Agricultural Engineers, and elected a Fellow of the Institute of foodstuff Technologists. Dr. Rao helped boost the "Vane technique" dimension of yield rigidity for numerous foodstuff items -- a customary dimension software utilized by the nutrition this present day. He has actively supported and promoted foodstuff engineering via cooperative specialist instructing and learn actions in Brazil, India, Mexico, New Zealand, Portugal, and Thailand.

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Additional resources for Rheology of Fluid and Semisolid Foods: Principles and Applications

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Hutton, 1. , and Walters,K. ,Amsterdam, The Netherlands. Bird, R. , Armstrong, R. , and Hassager,O. 1977a. Dynamics ofPolymeric Liquids-Fluid Mechanics, John Wiley and Sons, New York. Bird, R. , Armstrong, R. , and Curtiss, C. F. 1977b. Dynamics ofPolymeric LiquidsKinetic Theory, John Wiley and Sons, New York. Dealy, 1. M. 1982. , New York. Ferry, J. D. 1980. Viscoelastic Properties ofPolymers, John Wiley,New York. Macosko, C. W. 1994. Rheology: Principles, Measurements, and Applications, VCH Publishers, New York.

1988): 1Ja = aOy. 16) where, ao is the yield stress, 1Jp is the plateau viscosity, and Ap and N are constants to be determined from experimental data. Rayment et al. 17). 17) MODELS FOR TIME-DEPENDENT FLOW BEHAVIOR Considerable care should be exercised in determining reliable time-dependent rheological data because of the often unavoidable modification in structure due to sample handling and during loading the sample in a viscometer or rheometer measuring geometry. Nevertheless, with careful attention to details, such as allowing a sample to relax in the rheometer measuring geometry, rheological data can be obtained to characterize time-dependent rheological behavior.

App. Vise. - - - ReI. Vise . 4 5 • 4 3 3 2 2 :>Q) ..... 12 Figure 2-12 The Strong Influence of Pulp Fraction on the Viscosity of Concentrated Orange Juice (COJ) and the Relative Viscosity (1Jr) of COJ. Peclet Number of Dispersions Yoo and Rao (1996) studied the influence oftwo different sizes oftomato pulp particles (TP4 and TP6) at a pulp weight fraction of 17% in terms ofPeelet number and relative viscosity (Krieger, 1985; Tsai and Zammouri, 1988). The Peclet numbers (P e ) were calculated using the equation: P _ e - 3.

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