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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:
Food texture.
Food > Composition.
Rheology.
Aliments > Texture.
Rhéologie.
TECHNOLOGY & ENGINEERING > Food Science.
Electronic books.
Online Access:Connect to the full text of this electronic book
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:1 online resource (358 pages)
ISBN:9781439897973
1439897972