Description
· Presents a practical, direct and didactic description of food rheology, with many examples and applications.
· Includes a guide for designing, performing and interpreting experiments, highlighting the main concerns and tips.
· Describes different food products (liquid, semi-solid, and solid; homogeneous and heterogeneous; vegetable and animal based) with examples and applications
· Explores structure-processing-properties relations
Table of Contents
1. Introduction and Basic Concepts of Rheology. 2. Fluid Flow Properties: Steady-State Shear and Time-Dependent Flow Behaviors. 3. Viscoelasticity of Fluid, Semisolid and Solid Foods. 4. Effect of product composition, structure and processing on food rheological properties. 5. Assessing Rheological Properties of Fluid and Semi-solid Food Products: Rheometry. 6. Assessing Rheological Properties of Solid Food Products: Rheometry. 7. Conclusions
