UID:
almafu_9959327993602883
Format:
1 online resource (264 pages)
ISBN:
9781444391053
,
1444391054
,
9781613445242
,
1613445245
,
9781444391060
,
1444391062
,
9781444391046
,
1444391046
Content:
Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn't overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing. The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch. Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access. Key features: A uniquely practical approach to the often difficult science of food rheology - Includes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist - Can be used as a teaching aid on academic or industry-based courses.
Note:
1. Introduction -- why the interpretive approach? / Niall W.G. Young -- 2. Viscosity and oscillatory rheology / Taghi Miri -- 3. Doppler ultrasound-based rheology / Beat Birkhofer -- 4. Hydrocolloid gums -- their role and interactions in foods / Tim Foster and Bettina Wolf -- 5. Xanthan gum -- functionality and application -- 6. Alginates in foods / Alan M. Smith and Taghi Miri -- 7. Dairy systems / E. Allen Foegeding, Bongkosh Vardhanabhuti and Xin Yang -- 8. Relationship between food rheology and perception / John R. Mitchell and Bettina Wolf -- 9. Protein-stabilised emulsions and rheological aspects of structure and mouthfeel / Fotios Sypropouls [and others] -- 10. Rheological control and understanding necessary to formulated health everyday foods / Ian T. Norton [and others].
Additional Edition:
Print version: Practical food rheology. Ames, Iowa : Blackwell, 2011 ISBN 9781405199780
Language:
English
Keywords:
Electronic books.
;
Electronic books.
;
Electronic books.
DOI:
10.1002/9781444391060
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781444391060
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781444391060
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9781444391060
