Practical Food Rheology :
By: Norton,Ion T
.
Contributor(s): Norton | Spyropoulos | Cox.
Material type: 
BookPublisher: USA : Wiley-Blackwell, 2011Edition: 1st ed.Description: 280 p.ISBN: 1405199784 (hardcover); 9781405199780 (hardcover).Subject(s): Food ScienceDDC classification: 664.02 Norton 24860 1st 2011 Food.Science Summary: 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 co
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Pattoki Library Food Sci. & Human Nutrition | Social Science | 664.02 Norton 24860 1st 2011 Food.Science (Browse shelf) | Available | 24860 |
Browsing Pattoki Library Shelves , Shelving location: Food Sci. & Human Nutrition , Collection code: Social Science Close shelf browser
| 664 Sivasankar 50224 1st 2016 Food.Science Food Processing and Preservation | 664.00154 Damodaran 31273 4th 2008 Food.Science Fennema's Food Chemistry | 664.001579 Matthews 20442 1st 1906 Food.Science Microbiology of Fresh Produce / | 664.02 Norton 24860 1st 2011 Food.Science Practical Food Rheology : | 664.5 Sharma 50222 1st 2015 Food.Science Analytical Techniques in food Processing |
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 co
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