Food Rheology and Processing
نویسندگان
چکیده
منابع مشابه
Food Rheology
Food includes a wide range of biological materials with diverse rheological character. They are mostly a mixture of different structures previously treated in this book: emulsions, suspensions, foams, gels, solutions and melts. This means that the food rheologist deals with complex fluids which often are substantially inhomogeneous. The variability in the biological food systems is large in con...
متن کاملRheology of Food Dispersions
We review the viscous and viscoelastic behaviours of concentrated food emulsions and plant food suspensions. Special attention has been given to the influence that food processing exerts on the rheological characteristics of the abovementioned foodstuffs.
متن کاملRheology for the food industry
Rheological measurements are quite relevant in the food industry as a tool for physical characterization of raw material prior to processing, for intermediate products during manufacturing, and for finished foods. There are several approaches to conduct these rheological characterizations, and the selected technique pretty much depend on the specific product and the functional characteristics i...
متن کاملProcessing , Products , and Food Safety : Processing , Products and Food Safety
The humerus is often used to assess skeletal health in laying hens. It usually contains an airsac in the central cavity, but studies have demonstrated that the humeri of some hens do contain medullary bone. This study used radiographs to compare the incidence of increased radiodensity in the central cavity of humeri between lines of highproducing non-commercial laying hens. Hens of six lines (n...
متن کاملThe rheology of colloidal and noncolloidal food dispersions.
Rheological data on a food together with data on its composition and structure or microstructure should lead to understanding the interrelationships between them. A number of foods are dispersions of solids in liquids, liquids in liquids, or gas in liquids. The dispersed particles may be colloidal in nature with dimensions < 10 mum, or larger noncolloidal particles (> 10 mum). For both colloida...
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ژورنال
عنوان ژورنال: Seikei-Kakou
سال: 2006
ISSN: 0915-4027,1883-7417
DOI: 10.4325/seikeikakou.18.677_1