Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications
Author:   M. Anandha Rao
Publisher:   Springer-Verlag New York Inc.
Edition:   3rd ed. 2014
ISBN:  

9781461492290


Pages:   461
Publication Date:   19 November 2013
Format:   Hardback
Availability:   Manufactured on demand   Availability explained
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Rheology of Fluid, Semisolid, and Solid Foods: Principles and Applications


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Author:   M. Anandha Rao
Publisher:   Springer-Verlag New York Inc.
Imprint:   Springer-Verlag New York Inc.
Edition:   3rd ed. 2014
Dimensions:   Width: 15.50cm , Height: 3.30cm , Length: 23.50cm
Weight:   8.336kg
ISBN:  

9781461492290


ISBN 10:   1461492297
Pages:   461
Publication Date:   19 November 2013
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

Table of Contents

Introduction: Food Rheology and Structure.- Flow and Functional Models for Rheological Properties of Fluid Foods.- Measurement of Flow and Viscoelastic Properties.- Rheology of Food Gum and Starch Dispersions.- Rheological Behavior of Processed Fluid and Semisolid Foods.- Rheological Behavior of Food Gels.- Role of Rheological Behavior in Sensory Assessment of Foods and Swallowing.- Application of Rheology to Fluid Food Handling and Processing.

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Author Information

M. A. ""Andy"" Rao is Professor Emeritus of Food Engineering at Cornell University. He received the Life Achievement Award of the International Association of Engineering and Food in 2011; the Scott Blair Award for Excellence in Rheology from the American Association of Cereal Chemists; the Distinguished Food Engineering Award from the American Society of Agricultural Engineers; and was elected a Fellow of the Institute of Food Technologists. Dr. Rao helped develop the ""Vane Method"" measurement of yield stress for a variety of food products, which is a standard measurement tool used by the food industry today. He has actively supported and promoted food engineering through cooperative professional teaching and research activities in Brazil, India, Mexico, New Zealand, Portugal, and Thailand.

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