Handbook of Food Rheology and Technology

Prof. Dr. Bernhard Senge studied Chemical Engineering at the Humbold University in Berlin. He started his carrer as a specialist for environmental protection. After his PhD in 1978 he became scientific assistant, and in 1987 he received his habilitation from the Humbold University. In 1993 he became full professor at the Institute of Food Technology at the Technical University in Berlin, where he is leading a research group on food rheology. His main research is the development and applications of innovative rheological measurement methods for process optimisation in the foodstuff industry. Dr. Joachim Kaldasch studied Physics at the Humbold University in Berlin. After receiving his PhD from the Technical University Eindhoven in 1995 he started as employee of Microsoft GmbH Berlin. Since 2000 he is co-worker of Prof. Senge at the Institute of Technology in Berlin.

INTRODUCTION RHEOLOGICAL FUNDAMENTALS Newtonian flow behavior Non-Newtonian flow behaviour RHEOMETRIC METHODS DISPERSED SYSTEMS FLOW BEHAVIOUR SOLID PARTICLE SYSTEMS Flower Sugar crystals Milk powders FOODSTUFFS Sugar technology Fruit and vegetables Brewery Beverages Dairy products Meat and fish Chocolate Sweeteners Starch Dough Bakery products Egg products Fermentation of biotechnological substances OPTIMISATION IN FOOD PROCESSING Equipments Quality systems STRUCTURE ANALYSIS Texture studies RHEO-OPTICS