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. Focus
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Verlagsgruppe
Zielgruppe
Für höhere Schule und Studium
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162 s/w Abbildungen, 21 s/w Tabellen
162 b/w images, 21 tables and 315
ISBN-13
978-1-4398-9797-3 (9781439897973)
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Schweitzer Klassifikation
INTRODUCTION. Rheology and fracture mechanics in food science and technology. PHENOMENOLOGY. Basic Notions. Rheological quantities, types of deformation. Descriptive rheology. Yielding and fracture behavior. EXPERIMENTAL EVALUATION. Introduction. Measuring methods. Measuring apparatus. RELATION BETWEEN STRUCTURE and MECHANICAL PROPERTIES. General aspects. Dispersions. Dilute dispersions. Macromolecular solutions. Gels. Filled gels. Solids. Foam / Sponge structures. Wet cellular materials.
