Vliet Rheology and Fracture Mechanics of Foods

1. Auflage 2013
ISBN: 978-1-4398-9797-3
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 363 Seiten

Combining rheology and fracture mechanics, this unique textbook describes how rheological and fracture properties of foods are related to their structure. Divided into three parts, the first part reviews basic concepts and emphasizes aspects relevant for studying food products, raw materials, and intermediate products. The second part introduces measuring methods and the equipment used for studying mechanical properties of food products; highlighting tests that deliver reproducible and interpretable data. The final part investigates the relation between rheological and fracture behavior of matter and physical structure at the relevant molecular, mesoscopic, and macroscopic length scales.

Autoren/Hrsg.

Vliet, Ton van

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Technische Wissenschaften Maschinenbau | Werkstoffkunde Technische Mechanik | Werkstoffkunde Elastizität, Plastizität, Rheologie

Inhaltsverzeichnis

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.