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El. knyga: Practical Food Rheology - An Interpretive Approach: An Interpretive Approach [Wiley Online]

Edited by (University of Birmingham, UK), Edited by (University of Birmingham, UK), Edited by (University of Birmingham, UK)
  • Formatas: 280 pages
  • Išleidimo metai: 14-Jan-2011
  • Leidėjas: Wiley-Blackwell
  • ISBN-10: 1444391062
  • ISBN-13: 9781444391060
Kitos knygos pagal šią temą:
  • Wiley Online
  • Kaina: 253,70 €*
  • * this price gives unlimited concurrent access for unlimited time
Practical Food Rheology - An Interpretive Approach: An Interpretive ApproachDidesnis paveikslėlis
  • Formatas: 280 pages
  • Išleidimo metai: 14-Jan-2011
  • Leidėjas: Wiley-Blackwell
  • ISBN-10: 1444391062
  • ISBN-13: 9781444391060
Kitos knygos pagal šią temą:
Wiley Online E-booksMore info about Wiley Online
Partnerių interneto svetainė: https://onlinelibrary.wiley.com/doi/book/10.1002/9781444391060
Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel.

This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing.

The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch.  Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access. 

Key features:

  • A uniquely practical approach to the often difficult science of food rheology
  • Includes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist
  • Can be used as a teaching aid on academic or industry-based courses 
Preface xi
Contributors xiii
1 Introduction -- Why the Interpretive Approach?
1(6)
Niall W. G. Young
1.1 Rheology -- What is in it for me?
1(6)
1.1.1 Case study
3(3)
References
6(1)
2 Viscosity and Oscillatory Rheology
7(22)
Taghi Miri
2.1 Introduction
7(1)
2.2 Food rheology
8(1)
2.3 Directions of rheological research
8(2)
2.3.1 Phenomenological rheology or macrorheology
9(1)
2.3.2 Structural rheology or microrheology
9(1)
2.3.3 Rheometry
9(1)
2.3.4 Applied rheology
10(1)
2.4 Steady-state shear flow behaviour: viscosity
10(6)
2.4.1 Rheological models for shear flow
11(4)
2.4.2 Wall slip
15(1)
2.5 Viscoelasticity and oscillation
16(4)
2.5.1 Oscillatory testing
18(2)
2.6 Process, rheology and microstructural interactions
20(1)
2.7 Rheology of soft solids
20(3)
2.7.1 Capillary rheometer
21(1)
2.7.2 Squeeze flow rheometer
22(1)
2.8 Measuring instruments -- practical aspects
23(6)
2.8.1 Choosing the right measuring system
23(3)
References
26(3)
3 Doppler Ultrasound-Based Rheology
29(32)
Beat Birkhofer
3.1 Introduction
29(9)
3.1.1 Overview
29(1)
3.1.2 History of ultrasonic velocimetry
30(1)
3.1.3 Existing literature on UVP-based rheometry
31(7)
3.2 Ultrasound transducers
38(1)
3.3 Flow adapter
39(2)
3.3.1 Doppler angle
40(1)
3.4 Acoustic properties
41(4)
3.4.1 Propagation
41(1)
3.4.2 Attenuation
42(1)
3.4.3 Sound velocity
42(1)
3.4.4 Scattering
43(1)
3.4.5 Backscattering
43(2)
3.5 Electronics, signal processing and software
45(1)
3.5.1 Electronics
45(1)
3.5.2 Signal processing and profile estimation
45(1)
3.5.3 Software
45(1)
3.6 Pipe flow and fluid models
46(3)
3.6.1 Gradient method or point-wise rheological characterisation
46(1)
3.6.2 Power law fluid model
47(1)
3.6.3 Herschel--Bulkley fluid model
48(1)
3.6.4 Other models
48(1)
3.7 Rheometry
49(1)
3.7.1 Averaging effects at the pipe wall
49(1)
3.7.2 Fitting
49(1)
3.7.3 Gradient method
50(1)
3.8 Examples
50(4)
3.8.1 Carbopol solution
50(2)
3.8.2 Suspension of polyamide in rapeseed oil
52(2)
3.9 Summary
54(7)
References
54(7)
4 Hydrocolloid Gums -- Their Role and Interactions in Foods
61(24)
Tim Foster
Bettina Wolf
4.1 Introduction
61(1)
4.2 Behaviour of hydrocolloid gums in solution
61(7)
4.3 Hydrocolloid gelation and gel rheology
68(1)
4.4 Hydrocolloid--hydrocolloid interactions
69(8)
4.5 Hydrocolloids in foods -- role and interactions
77(8)
References
79(6)
5 Xanthan Gum -- Functionality and Application
85(28)
Graham Sworn
5.1 Introduction
85(1)
5.2 Xanthan molecular structure and its influence on functionality
85(6)
5.3 The conformational states of xanthan gum
91(2)
5.4 Food ingredients and their effects on xanthan gum functionality
93(8)
5.4.1 Salts
93(2)
5.4.2 Acids (pH)
95(4)
5.4.3 Xanthan and proteins
99(2)
5.4.4 Xanthan and starch
101(1)
5.5 Food processing and its impact on xanthan gum functionality
101(3)
5.5.1 Thermal treatment
101(1)
5.5.2 Homogenisation
102(1)
5.5.3 Freezing
103(1)
5.6 Food structures
104(2)
5.6.1 Emulsions
104(1)
5.6.2 Gels
105(1)
5.7 Applications
106(2)
5.8 Future trends
108(5)
Acknowledgements
110(1)
References
110(3)
6 Alginates in Foods
Alan M. Smith
Taghi Miri
6.1 Alginate source and molecular structure
113(2)
6.2 Alginate hydrogels
115(4)
6.3 Alginic acid
119(1)
6.4 Alginate solutions
120(1)
6.5 Enzymatically tailored alginate
121(1)
6.6 Alginates as food additive
122(11)
6.6.1 Gelling agent
123(1)
6.6.2 Thickening agent
124(1)
6.6.3 Film-forming agent
125(1)
6.6.4 Encapsulation and immobilisation
125(1)
6.6.5 Texturisation of vegetative materials
126(1)
6.6.6 Stabiliser
126(1)
6.6.7 Appetite control
127(1)
6.6.8 Summary
128(1)
References
129(4)
7 Dairy Systems
133(40)
E. Allen Foegeding
Bongkosh Vardhanabhuti
Xin Yang
7.1 Introduction
133(1)
7.2 Fluid milk
134(13)
7.2.1 Rheological properties of milk
134(5)
7.2.2 Measurements of the rheological properties of milk
139(2)
7.2.3 Factors influencing milk rheological properties
141(4)
7.2.4 Correlating rheological properties of milk to sensory perceptions
145(1)
7.2.5 Process engineering calculation
146(1)
7.3 Solid cheese
147(12)
7.3.1 Small amplitude oscillatory tests
148(4)
7.3.2 Large strain rheological analysis
152(5)
7.3.3 Creep and stress relaxation
157(2)
7.4 Rheological properties of semi-solid dairy foods
159(6)
7.4.1 Flow properties
159(4)
7.4.2 Yield stress
163(1)
7.4.3 Viscoelastic properties of semi-solid dairy products
164(1)
7.5 Effect of oral processing on interpretation of rheological measurement
165(8)
References
167(6)
8 Relationship between Food Rheology and Perception
173(20)
John R. Mitchell
Bettina Wolf
8.1 Introduction
173(1)
8.2 Rheology and thickness perception
174(2)
8.3 Rheology and flavour perception
176(3)
8.4 Mixing, microstructure, gels and mouthfeel
179(8)
8.4.1 Mixing
179(2)
8.4.2 Microstructure
181(3)
8.4.3 Mouthfeel
184(1)
8.4.4 Gels
185(2)
8.5 Beyond shear rheology
187(3)
8.6 Conclusions
190(3)
Acknowledgements
190(1)
References
190(3)
9 Protein-Stabilised Emulsions and Rheological Aspects of Structure and Mouthfeel
193(26)
Fotios Spyropoulos
Ernest Alexander K. Heuer
Tom B. Mills
Serafim Bakalis
9.1 Introduction
193(1)
9.2 Processing and stability of emulsions
194(9)
9.2.1 Instabilities in emulsions
194(2)
9.2.2 Protein functionality at liquid interfaces
196(4)
9.2.3 Protein-stabilised oil-in-water emulsions -- Effect of aqueous phase composition
200(3)
9.2.4 Effect of processing
203(1)
9.3 Oral processes
203(6)
9.3.1 Different stages and phenomena during oral processing
204(2)
9.3.2 Fluid dynamics during oral processing
206(1)
9.3.3 Interactions with saliva
207(1)
9.3.4 Interaction with oral surfaces
208(1)
9.4 In vitro measurements of sensory perception
209(4)
9.5 Future perspectives
213(6)
References
214(5)
10 Rheological Control and Understanding Necessary to Formulate Healthy Everyday Foods
219(35)
Ian T. Norton
Abigail B. Norton
Fotios Spyropoulos
Benjamin J. D. Le Reverend
Philip Cox
10.1 Introduction
219(2)
10.2 Design and control of material properties of foods inside people
221(9)
10.2.1 Oral perception of foods
221(5)
10.2.2 Food in the stomach
226(2)
10.2.3 Food in the intestine
228(2)
10.3 Reconstructing foods to be healthy and control dietary intake
230(19)
10.3.1 Use of emulsions as partial fat replacement
231(1)
10.3.2 Duplex emulsions
232(3)
10.3.3 Fat replacement with air-filled emulsion
235(3)
10.3.4 Sheared gels (fluid gels)
238(3)
10.3.5 Water-in-water emulsions
241(4)
10.3.6 Self-structuring systems
245(4)
10.4 Conclusions
249(5)
References
249(5)
Index 254
Professor Ian T Norton, Dr Fotios Spyropoulos and Dr Philip Cox, all of Chemical Engineering, University of Birmingham, Edgbaston, Birmingham, UK.
Pastovi nuoroda: https://www.kriso.lt/db/9781444391060_pe.html
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