000			02894cam a22002895i 4500
999			_c3974 _d3974
005			20210923150957.0
008			131118s2014 xxu|||| o |||| 0|eng
020			_a9781489978813
041			_aeng
082	0	4	_a664.07 _bRAO/R
100	1		_aRao, M. Anandha
245	1	0	_aRheology of Fluid, Semisolid, and Solid Foods : _bPrinciples and Applications
250			_a3rd ed.
260			_aNew York : _bSpringer, _c2014.
300			_aXIII, 461 p.
490	1		_aFood Engineering Series
505	0		_aIntroduction: 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.
520			_aThis revised third edition includes the following important additions: · A section on microstructure · Discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length. · A phase diagram of a colloidal glass of hard spheres and its relationship to milk protein dispersions · Microrheology, including detailed descriptions of single particle and multi-particle microrheological measurements · Diffusive Wave Spectroscopy · Correlation of Bostwick consistometer data with property-based dimensionless groups · A section on the effect of calcium on the morphology and functionality of whey protein nanometer-scale fibrils · Discussion of how tribology and rheology can be used for the sensory perception of foods About the Author 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.
650		0	_aBiotechnology.
650		0	_aFood _xBiotechnology.
650		0	_aMechanics, Applied.
650		0	_aMechanics.
650	1	4	_aFood Science.
650	2	4	_aBiotechnology.
650	2	4	_aTheoretical and Applied Mechanics.
942			_cBK