Rheology of Foods (eBook)

Front Cover 1
Rheology of Foods 4
Copyright Page 5
Table of Contents 8
Editorial 6
Chapter 1. Food Texture and Rheology: A Tutorial Review 10
ABSTRACT 10
INTRODUCTION 10
FOOD TEXTURE AND RHEOLOGY 11
BASIC DEFINITIONS 13
INSTRUMENTAL RHEOLOGICAL MEASUREMENTS 18
MEASUREMENT OF FOOD TEXTURE 19
APPLICATIONS OF RHEOLOGICAL DATA 20
ACKNOWLEDGMENTS 23
REFERENCES 24
Chapter 2. Measurement of Thixotropy of Model Food Colloidal Suspensions with Step Change Shear Rate 26
ABSTRACT 26
INTRODUCTION 26
METHODS AND MATERIALS 28
RESULTS AND DISCUSSION 30
REFERENCES 32
Chapter 3. Failure Testing of Gellan Gels 34
ABSTRACT 34
NOTATION 34
INTRODUCTION 35
MATERIALS AND METHODS 37
RESULTS AND DISCUSSION 41
ACKNOWLEDGMENTS 45
REFERENCES 45
Chapter 4. Thermorheological Studies of Food Polymer Dispersions 48
ABSTRACT 48
INTRODUCTION 49
MATERIALS AND METHODS 51
RESULTS AND DISCUSSION 53
CONCLUSION 60
ACKNOWLEDGMENTS 60
REFERENCES 60
Chapter 5. Rheological Characterization of Melting of Margarines and Tablespreads 64
ABSTRACT 64
INTRODUCTION 64
EXPERIMENTAL METHODS 68
RESULTS AND DISCUSSION 70
CONCLUSIONS 80
ACKNOWLEDGMENTS 83
REFERENCES 83
Chapter 6. The Effect of Shear Rate and Strain on the Pasting Behavior of Food Starches 84
ABSTRACT 84
INTRODUCTION 84
PASTING VISCOSITY OF STARCH DISPERSION 86
METHODOLOGY 87
MATERIALS 90
REPRODUCIBILITY 90
COMPARISON TO AMYLOGRAPH 91
EFFECT OF SHEAR RATE AND STRAIN 93
CONCLUSION 97
REFERENCES 98
Chapter 7. Comparison of Small and Large Deformation Measurements to Characterize the Rheology of Wheat Flour Doughs 100
ABSTRACT 100
INTRODUCTION 100
MATERIALS AND METHODS 102
RESULTS AND DISCUSSION 105
SUMMARY AND CONCLUSIONS 114
REFERENCES 116
Chapter 8. Flow Profiles in a Tube Rheometer Using Magnetic Resonance Imaging 118
ABSTRACT 118
NOTATION 118
INTRODUCTION 119
THEORY 121
MAGNETIC RESONANCE THEORY 122
MATERIALS AND METHODS 125
RESULTS AND DISCUSSION 128
ACKNOWLEDGMENTS 133
REFERENCES 133
Chapter 9. Use of an Ultrasonic Technique to Evaluate the Rheological Properties of Cheese and Dough 136
ABSTRACT 136
NOTATION 136
INTRODUCTION 137
THEORY 140
EXPERIMENTATION 141
DEVELOPMENT 145
RESULTS AND DISCUSSION 147
SUMMARY 156
ACKNOWLEDGMENTS 157
REFERENCES 157
Chapter 10. Calibration of Rheological Techniques Used for Foods 160
ABSTRACT 160
INTRODUCTION 160
CALIBRATION FOR ENGINEERING PROCESS DESIGN AND FOR STRUCTURE 161
CALIBRATION FOR PREDICTION OF SENSORY TEXTURE PERCEPTION 162
INVISIBLE RHEOLOGICAL PROPERTIES 170
UNREALISTIC ASSUMPTIONS 171
SUMMARY 171
REFERENCES 171
Index 174