Rheology and fracture mechanics of foods
The mechanical properties of food play an important role during manufacturing, storage, handling, and last but not least, during consumption. For an adequate understanding of the mechanical properties of liquid, liquid-like, soft solid, and solid foods, a basic understanding of relevant aspects of r...
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| Format: | eBook |
| Language: | Inglés |
| Published: |
Boca Raton, FL :
CRC Press, an imprint of Taylor and Francis
2013.
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| Edition: | First edition |
| Subjects: | |
| See on Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009755074706719 |
Table of Contents:
- Front Cover; Contents; Preface; Acknowledgments; Author; Chapter 1: Rheology and Fracture Mechanics in Food Science and Technology; Chapter 2: Basic Notions; Chapter 3: Rheological Quantities, Types of Deformation; Chapter 4: Descriptive Rheology; Chapter 5: Fracture and Yielding Behavior; Chapter 6: Selection of Instrumental Method; Chapter 7: Measuring Methods; Chapter 8: Measuring Apparatus; Chapter 9: General Aspects; Chapter 10: Viscosity of Dispersions of Particles; Chapter 11: Viscosity of Macromolecular Solutions; Chapter 12: Solids and Solid-Like Materials; Chapter 13: Gels
- Chapter 14: Composite Food ProductsChapter 15: Gel-Like Close Packed Materials; Chapter 16: Cellular Materials; Chapter 17: Hard Solids; Chapter 18: Texture Perception; Appendix A: List of Frequently Used Symbols; Appendix B: SI Units Used; Appendix C: Derivation of Equations 7.32 and 7.33 Using Complex Notations; Back Cover
