364 Pages
162 B/W Illustrations
by
CRC Press
363 Pages
by
CRC Press
Also available as eBook on:
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. Focusing on basic principles, Rheology and Fracture... Read more
INTRODUCTION
Rheology and fracture mechanics in food science and technology
PHENOMENOLOGY
Basic Notions
Rheological quantities, types of deformation
Descriptive rheology
Yielding and fracture behaviour
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
Biography
Ton van Vliet
