Applied Rheology in Food Processing
eBook - ePub

Applied Rheology in Food Processing

  1. 341 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Applied Rheology in Food Processing

About this book

This book acts as a guide to learn about the various rheological behaviors of food, including starch suspensions, dairy products, meat products, fruits and vegetables, packaging materials, associated nanoparticles, and other aspects. It discusses the rheological properties of the categories of various foods, highlighting variation in properties in terms of differences in composition within the same category. It provides insight into the advanced modeling and experimentation techniques being employed for the assessment and development of requisite food rheology.

  • Discusses the effects of nanotechnology on the rheological properties
  • Details the more precise and advanced food processing technologies in use, including variation in rheology with the changing fusion cuisines
  • Illustrates various food components playing a major role in the popularity of modern products
  • Reviews factors affecting technology transfer from lab to industry

This book is aimed at graduate students and researchers in food and chemical engineering.

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Information

Publisher
CRC Press
Year
2026
eBook ISBN
9781040875834
Topic
Technology & Engineering
Index
Technology & Engineering

Table of contents

  1. Cover
  2. Half-Title
  3. Title
  4. Copyright
  5. Dedication
  6. Contents
  7. Preface
  8. About the Editors
  9. Contributors
  10. Chapter 1 Recent Advances in Food Rheology: From Lab Scale to Large Scale
  11. Chapter 2 Food Rheology in Product Development: Understanding Texture and Consistency
  12. Chapter 3 Fundamentals to Food Rheology Instrumentation Applications
  13. Chapter 4 Instrumentation Techniques for Rheological Characterization of Foods
  14. Chapter 5 Rheology Applications in Wheat-Based Cereal Products
  15. Chapter 6 Rheology Applications in Cereals Products Derived from Grains Other Than Wheat
  16. Chapter 7 Rheological Properties of Starch Suspension
  17. Chapter 8 Rheology Applications in Dairy Products: Recent Advances
  18. Chapter 9 Rheology Applications in Fruits and Vegetables
  19. Chapter 10 Rheology Applications in Packaging Materials
  20. Chapter 11 Rheology of Polymers: A Governing Factor for Packaging Materials
  21. Chapter 12 Artificial Intelligence and Machine Learning in Food Rheology
  22. Index

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Yes, you can access Applied Rheology in Food Processing by Winny Routray,Kshirod Kumar Dash in PDF and/or ePUB format. We have over 1.5 million books available in our catalogue for you to explore.