Handbook of Food Rheology and Technology: Process Optimization, Monitoring and Quality Management
Author:   Bernhard Senge ,  Joachim Kaldasch
Publisher:   Wiley-VCH Verlag GmbH
ISBN:  

9783527314416


Pages:   450
Publication Date:   09 March 2021
Format:   Hardback
Availability:   Not yet available   Availability explained
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Handbook of Food Rheology and Technology: Process Optimization, Monitoring and Quality Management


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Author:   Bernhard Senge ,  Joachim Kaldasch
Publisher:   Wiley-VCH Verlag GmbH
Imprint:   Wiley-VCH Verlag GmbH
Dimensions:   Width: 170.00cm , Height: 170.00cm , Length: 240.00cm
ISBN:  

9783527314416


ISBN 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   Availability explained
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 Contents

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

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Author Information

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.

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