The mechanical properties of food play an important role during
manufacturing, storage, handling, and last but not least, during
consumption. For an adequate understanding of the mechanical
properties of liquid, liquid-like, soft solid, and solid foods, a
basic understanding of relevant aspects of rheology and fracture
mechanics is essential. Focusing on basic principles, Rheology and
Fracture Mechanics of Foods examines how rheological and fracture
behavior in food relates to product structure.
Divided into three parts, the book reviews basic concepts and
emphasizes aspects relevant for studying food products, raw
materials, and intermediate products. It then introduces measuring
methods and the equipment used for studying mechanical properties
of food products, highlighting tests that deliver reproducible and
interpretable data. The final part investigates the relation
between rheological and fracture behavior of matter and physical
structure at the relevant molecular, mesoscopic, and macroscopic
length scales.
In addition to the basics of rheology and fracture mechanics,
the book explores the relationship between measured mechanical
properties and the structure of the different types of food and how
they may determine texture perception. Containing practical
examples of the relationship between food structure, mechanical
properties, and sensory characteristics, this book provides an
overview of these points for food science and food engineering
students at the BSc / MSc level and people working in food research
and development.
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