Overview
- Discusses Diffusive Wave Spectroscopy
- Includes a novel section on microstructure
- Discusses the uses of tribology and rheology for the sensory preparation of foods
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Engineering Series (FSES)
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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
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Table of contents (8 chapters)
Authors and Affiliations
About the author
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.
Bibliographic Information
Book Title: Rheology of Fluid, Semisolid, and Solid Foods
Book Subtitle: Principles and Applications
Authors: M. Anandha Rao
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-1-4614-9230-6
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media New York 2014
Hardcover ISBN: 978-1-4614-9229-0Published: 19 November 2013
Softcover ISBN: 978-1-4899-7881-3Published: 17 September 2016
eBook ISBN: 978-1-4614-9230-6Published: 19 November 2013
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 3
Number of Pages: XIII, 461
Number of Illustrations: 201 b/w illustrations, 1 illustrations in colour
Topics: Food Science, Biotechnology, Theoretical and Applied Mechanics