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OverviewHighlighting the potential of process optimization in food technology, Handbook of Food Rheology and Technology covers the principles of rheology as well as the latest developments and rheological methods for process monitoring and quality management. Backed by numerous examples of how to optimize the processes in food technology, this handbook covers numerous industrial examples describing the special requirements for various food products. With a focus on the process optimization in food technology, this is a valuable reference for researchers, product engineers, and laboratory staff from academia and industry. Full Product DetailsAuthor: Bernhard Senge , Joachim KaldaschPublisher: Wiley-VCH Verlag GmbH Imprint: Wiley-VCH Verlag GmbH Dimensions: Width: 170.00cm , Height: 170.00cm , Length: 240.00cm ISBN: 9783527314416ISBN 10: 3527314415 Pages: 450 Publication Date: 09 March 2021 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: Not yet available  This item is yet to be released. You can pre-order this item and we will dispatch it to you upon its release. Table of ContentsINTRODUCTION 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-OPTICSReviewsAuthor InformationProf. 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. Tab Content 6Author Website:Countries AvailableAll regions |
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