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Rheology and Fracture Mechanics of Foods

INTRODUCTION Rheology and fracture mechanics in food science and technology PHENOMENOLOGY Basic Notions Rheological quantities, types of deformation Descriptive rheology Yielding and fracture behaviour EXPERIMENTAL EVALUATION Introduction Measuring methods Measuring apparatus RELATION BETWEEN STRUCT...

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Bibliographic Details
Main Author: Vliet, Ton van
Format: eBook
Language:English
Published: Hoboken CRC Press 2013
Subjects:
Aliments / Texture
Rheology / Http://id.loc.gov/authorities/subjects/sh85113619
Rheology / Fast
Food / Composition / Http://id.loc.gov/authorities/subjects/sh85050191
Food Texture / Fast
Food Texture / Http://id.loc.gov/authorities/subjects/sh85050345
Rhéologie
Technology & Engineering / Food Science / Bisacsh
Food / Composition / Fast
Online Access:
Collection: O'Reilly - Collection details see MPG.ReNa
Description
Summary:INTRODUCTION Rheology and fracture mechanics in food science and technology PHENOMENOLOGY Basic Notions Rheological quantities, types of deformation Descriptive rheology Yielding and fracture behaviour EXPERIMENTAL EVALUATION Introduction Measuring methods Measuring apparatus RELATION BETWEEN STRUCTURE and MECHANICAL PROPERTIES General aspects Dispersions Dilute dispersions Macromolecular solutions Gels Filled gels Solids Foam / Sponge structures Wet cellular materials
Physical Description:358 pages
ISBN:9781439897973

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