Download Advances in Food Rheology and its Applications by Jasim Ahmed, Pawel Ptaszek, Santanu Basu PDF

By Jasim Ahmed, Pawel Ptaszek, Santanu Basu

Advances in meals Rheology and Applications offers the newest advances within the dimension and alertness of foodstuff rheology, some of the most vital instruments for nutrition businesses whilst characterizing materials and ultimate items, and a predictor of product functionality and buyer acceptance.

Split into major focuses, the e-book provides in-depth research of the overall advances within the box, with assurance of the connection among nutrients microstructure and rheology, using tribology within the examine of oral processing, using huge amplitude oscillatory shear (LAOS) size and Fourier-transform rheology in foodstuff, and the impression of fibers and particle dimension distribution on nutrition rheology, in addition to many different advances.

Written by way of a number one foreign crew of authors, the ebook offers an in-depth and state of the art insurance of this crucial subject at the customer attractiveness of food.

  • Brings jointly most sensible researchers within the box of rheology, delivering in-depth and cutting-edge insurance on a space of analysis crucial for dealing with the standard of meals and gaining client acceptance
  • Presents in-depth insurance of advances in rheology, lots of that have by no means been featured earlier than, together with tribology, huge amplitude oscillatory shear dimension, and the effect of fibers and particle dimension distribution on nutrition rheology
  • Contains info that's hugely suitable to the industrialist who desires to enhance the rheological houses of the meals with which they're working

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Extra info for Advances in Food Rheology and its Applications

Example text

2008). Changes in the secondary structure of soy glycinin were investigated by deconvoluting the fundamental secondary elements of a specific band, in particular Amide I, using FTIR spectroscopy. , 1992). 13a). Structural and molecular rearrangements of soy glycinin at high levels of solids were also investigated using mechanical measurements and utilizing heating and cooling regimes to subzero temperatures. Once more, the theoretical approach of combined WLF/Arrhenius equations was able to fit experimental data yielding Tg values of −14°C for pressurized samples and −8°C for the atmospheric counterparts.

Pressurized samples were cooled directly from ambient conditions to subzero temperatures to probe a coherent structure with a monotonic development in storage modulus values to the end of the experimental routine. , 2004; Plazek and Ngai, 1991). Generated shift factors were modeled with the theory of free volume described in the form of WLF equation and the predictions of the reaction rate theory (modified Arrhenius equation). 0°C for the atmospheric counterparts. 14). , 1992). , 2016a). Overall, application of high-pressure processing had a partial effect on the native morphology of BSA, which undergoes further denaturation during heating congruent with the thermograms of the atmospheric counterparts.

2008). For pure elastic samples, stress is in phase with the strain, whereas for Newtonian liquids stress is 90 degrees out of phase with the strain. Most of the food systems with viscoelastic properties have both elastic (solid) and viscous (liquid) components where the shear stress lies between 0 and 90 degrees. In such systems, the stress component which is in-phase with shear strain is responsible for the elastic component and is defined as the storage modulus (elastic modulus, G9). The magnitude of the storage modulus is proportional to the number of permanent interactions and the strength of the interactions present in the sample.

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