150 Pages 34 Color & 66 B/W Illustrations
    by CRC Press

    150 Pages 34 Color & 66 B/W Illustrations
    by CRC Press

    150 Pages 34 Color & 66 B/W Illustrations
    by CRC Press

    Rheology is the study of material flow and deformation, defining different aspects of food processing and product design. Food rheology affects several unit operations during food processing, the behavior during shelf life, the consumer perception during consumption and the interaction of food products with the human body (from chewing and swallowing to digestion). Therefore, it is imperative for professionals involved in food science and engineering to understand and assess food rheology.

    Food Rheology: A Practical Guide presents the main aspects of food rheology as a practical guide, demonstrating that applying food rheology does not need to be a complex task.

    Key Features

    • Presents a practical, direct and didactic description of food rheology, with many examples and applications
    • Includes a guide for designing, performing and interpreting experiments, highlighting the main concerns and tips
    • Describes different food products (liquid, semi-solid and solid; homogeneous and heterogeneous; vegetable- and animal-based) with examples and applications
    • Explores structure-processing-properties relations

    More direct, practical and consulting, this book can help students, professionals and professors to understand the basic concepts to design, perform and interpret experiments related to food processing and properties.

    1. Introduction and Basic Concepts of Rheology. 2. Fluid Flow Properties: Steady-State Shear and Time-Dependent Flow Behaviors. 3. Viscoelasticity of Fluid, Semisolid and Solid Foods. 4. Effect of product composition, structure and processing on food rheological properties. 5. Assessing Rheological Properties of Fluid and Semi-solid Food Products: Rheometry. 6. Assessing Rheological Properties of Solid Food Products: Rheometry. 7. Conclusions

    Biography

    Pedro E. D. Augusto is a Full Professor at Université Paris-Saclay (France), CentraleSupélec, being the Vice-Director of the Chair of Biotechnology. He works in the Centre Européen de Biotechnologie et de Bioéconomie (CEBB), an advanced research campus in Pomacle, studying food and bioproducts processing, including process engineering and biomaterials.

    Meliza Lindsay Rojas Silva is a Research Professor at the Universidad Privada del Norte (UPN, Peru) working with food technology and processing. She obtained Ph.D. and M.Sc degrees on Food Science and Technology at University of São Paulo (USP, Brazil), with a period at the Polytechnic University of Valencia (UPV, Spain). She is also an Agroindustrial Engineer (UCV, Peru).

    Alberto Claudio Miano Pastor is Head of the “Advanced Research Center in Agro-engineering” at Universidad Privada del Norte (UPN, Peru), working with food process engineering. He obtained Ph.D. and M.Sc degrees on Food Science and Technology at University of Sao Paulo (USP, Brazil).