Rheology of Fluid and Semisolid Foods: Principles and Applications
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The second edition of this fascinating work examines the concepts needed to characterize rheological behavior of fluid and semisolid foods. It also looks at how to use various ingredients to develop desirable flow properties in fluid foods as well as structure in gelled systems. It covers the crucially important application of rheology to sensory assessment and swallowing, as well as the way it can be applied to handling and processing foods. All the chapters have been updated to help readers better understand the importance rheological properties play in food science and utilize these properties to characterize food.
M. A. 'Andy' Rao is a Professor Emeritus of Food Engineering in Cornell University's Department of Food Science and Technology, Geneva, New York. For his contributions to the engineering and scientific community, and food processing industry, he received the Scott Blair Award for Excellence in Rheology of AACC (American Association of Cereal Chemists), the Distinguished Food Engineering Award of ASAE (American Society of Agricultural Engineers), and was elected a Fellow of IFT (Institute of Food Technologists) and AFST (Association of Food Scientists and Technologists-India). Dr. Rao helped develop the 'Vane Method' measurement of yield stress for a variety of food products -- a standard measurement tool used by the food industry today. Also he has actively supported and promoted food engineering through cooperative professional teaching and research activities in Brazil, India, Mexico, New Zealand, Portugal, and Thailand.
| Autor: | Anandha Rao |
|---|---|
| EAN: | 9780387709307 |
| eBook Format: | |
| Sprache: | Englisch |
| Produktart: | eBook |
| Veröffentlichungsdatum: | 28.04.2010 |
| Kategorie: | |
| Schlagworte: | amines food engineering food science processing rheology semisolid fluids |
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