Rheology of Fluids and Semisolid Foods [1st ed.] 0834212641, 9780834212640

Table of contents :
Cover Page......Page 1
Title Page......Page 2
ISBN 0-8342-1264-1......Page 3
Table of Contents......Page 5
Contributors......Page 8
Preface......Page 9
1. Introduction......Page 11
Stress and Strain Tensors......Page 13
Viscometric Properties......Page 14
Shear Stress-Shear Rate Relationships......Page 15
Types of Fluid Flow Behavior......Page 16
Intrinsic Viscosity......Page 22
Stress-Strain Behavior of Solid Foods......Page 24
Linear Viscoelasticity......Page 25
Appendix 1-A: Momentum and Heat Transport Equations for Incompressible Fluids......Page 32
Time-Independent Flow Behavior......Page 35
Apparent Viscosity - Shear Rate Relationships of Shear-Thinning Foods......Page 41
Time-Dependent Flow Behavior......Page 44
Role of Solids Fraction in Rheology of Dispersions......Page 45
Effect of Soluble and Insoluble Solids Concentration on Apparent Viscosity of Foods......Page 51
Effect of Temperature on Viscosity......Page 59
Mixing Rules for Two Component Blends......Page 62
Treatment of Rheological Data Using Models......Page 64
3. Measurement of Flow and Viscoelastic Properties......Page 68
Rotational Viscometers......Page 70
Pressure-Driven Flow Viscometers......Page 89
Viscosity Measurement at High Temperatures......Page 100
Extensional Flow Viscometry......Page 103
Measurement of Viscoelastic Behavior of Fluid Foods......Page 115
Appendix 3-A: Analysis of Flow in a Concentric Cylinder Geometry......Page 150
Appendix 3-B: Analysis of Steady Laminar Fully Developed Flow in a Pipe......Page 154
Appendix 3-C: Analysis of Flow in a Cone-Plate Geometry......Page 159
Rheology of Food Gum Dispersions......Page 162
Rheology of Heated Starch Dispersions......Page 184
Viscous and Viscoelastic Properties during Heating of Starch Dispersions......Page 186
Fruit Juices and Purees: Role of Soluble and Insoluble Solids......Page 228
Rheology of Mayonnaise......Page 253
Rheology of Salad Dressings......Page 257
Melting Characteristics of Margarines......Page 259
Appendix 5-A: Literature Values of Rheological Properties of Foods......Page 264
6. Rheological Behavior of Food Gel Systems......Page 327
Mechanisms of Gelation......Page 328
Classification of Gels......Page 329
Theoretical Treatment of Gels......Page 332
Gel Point and Sol-Gel Transition by Rheological Measurements......Page 338
Mixed Polymer Gels......Page 364
Stimuli for Evaluation of Viscosity......Page 377
Sensory Assessment of Viscosity of Gum Dispersions......Page 381
Spreadability Using Force and under Natural Conditions......Page 385
Application of Fluid Mechanics......Page 387
Role of Rheology on the Perception of Flavor and Taste......Page 388
Velocity Profiles in Tubes......Page 393
Energy Requirements for Pumping......Page 396
Pump Selection and Pipe Sizing......Page 400
Power Consumption in Agitation......Page 401
Residence Time Distribution in Aseptic Processing Systems......Page 404
Heat Transfer to Fluid Foods......Page 408
Appendix A: Nomenclature......Page 430
C......Page 435
E......Page 437
F......Page 438
G......Page 439
M......Page 440
O......Page 441
R......Page 442
S......Page 443
T......Page 445
V......Page 446
Y......Page 447