Advances in Food Rheology and Its Applications
- 1st Edition - September 29, 2016
- Editors: Jasim Ahmed, Santanu Basu
- Language: English
- Paperback ISBN:9 7 8 - 0 - 0 8 - 1 0 0 4 3 1 - 9
- eBook ISBN:9 7 8 - 0 - 0 8 - 1 0 0 4 3 2 - 6
Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies… Read more
Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance.
Split into two main focuses, the book gives in-depth analysis of the general advances in the field, with coverage of the relationship between food microstructure and rheology, the use of tribology in the study of oral processing, the use of large amplitude oscillatory shear (LAOS) measurement and Fourier-transform rheology in food, and the influence of fibers and particle size distribution on food rheology, as well as many other advances.
Written by a leading international team of authors, the book provides an in-depth and state-of-the-art coverage of this essential topic on the consumer acceptance of food.
- Brings together top researchers in the field of rheology, providing in-depth and state-of-the-art coverage on an area of study essential for managing the quality of foods and gaining consumer acceptance
- Presents in-depth coverage of advances in rheology, many of which have never been featured before, including tribology, large amplitude oscillatory shear measurement, and the influence of fibers and particle size distribution on food rheology
- Contains information that is highly relevant to the industrialist who wants to improve the rheological properties of the foods with which they are working
Academic researchers with an interest in food quality (especially those studying texture), industry professionals working on food quality and consumer acceptance and postgraduate university students in sensory science, food product development, food chemistry
- List of Contributors
- Woodhead Publishing Series in Food Science, Technology and Nutrition
- Chapter 1: Food Rheology: Scientific Development and Importance to Food Industry
- Abstract
- Part I: Advances in Food Rheology
- Chapter 2: Rheology and Food Microstructure
- Abstract
- 2.1. Solution rheology
- 2.2. Texture profile analysis
- 2.3. Rheology as captured by dynamic oscillation in shear
- 2.4. The cascade approach in gelation theory
- 2.5. Low-solid mixed systems
- 2.6. High-solid systems
- 2.7. High-pressure effects on condensed globular protein systems
- Chapter 3: Dynamics of Thixotropic Liquids and Time Dependency
- Abstract
- Symbols
- Greek letters
- 3.1. Introduction
- 3.2. Rheological models of thixotropic fluids
- 3.3. Identifying the parameters for a selected model of thixotropic behavior
- 3.4. Examples of real thixotropic fluids
- 3.5. Applications of rheological models of thixotropic behavior for solving selected engineering tasks
- 3.6. Future trends in thixotropic fluid modeling
- 3.7. Conclusions
- Acknowledgment
- Chapter 4: From Rheology to Tribology: Applications of Tribology in Studying Food Oral Processing and Texture Perception
- Abstract
- 4.1. Introduction
- 4.2. Tribometer—principle, operation, measurement of lubrication properties and different types
- 4.3. Sensory perception and tribology
- 4.4. Conclusions
- Chapter 5: Large Amplitude Oscillatory Shear (LAOS) Measurement and Fourier-Transform Rheology: Application to Food
- Abstract
- 5.1. Introduction
- 5.2. LAOS methods and data analysis
- 5.3. Applications
- 5.4. Summary
- 5.5. Conclusions
- Chapter 6: Extensional Rheology in Food Processing
- Abstract
- 6.1. Introduction and basic concept
- Chapter 7: Applications of Rheological Data Into the Food Industry
- Abstract
- 7.1. Introduction
- 7.2. Pressure drop in pipe flow
- 7.3. Heat transfer calculations
- 7.4. Computational fluid dynamics
- 7.5. Yield stress measurement
- 7.6. Future trends
- 7.7. Conclusions
- Chapter 8: Influence of Fibers and Particle Size Distribution on Food Rheology
- Abstract
- 8.1. Introduction
- 8.2. Origin of the fibers studied and preparation of a paste
- 8.3. Composition of the fibers in soluble and insoluble part
- 8.4. Rheological measurements
- 8.5. Important properties of the fiber for its rheological behavior in suspensions
- 8.6. Influence of valve homogenization and shearing on the rheological properties of fiber suspensions
- 8.7. Concluding remarks
- Chapter 9: Time–Temperature Superposition Principle and its Application to Biopolymer and Food Rheology
- Abstract
- 9.1. Introduction
- 9.2. Time–temperature superposition for viscoelastic materials
- 9.3. TTSP for materials following linear viscoelastic properties (Markovitz, 1975)
- 9.4. Elastic modulus and relaxation modulus superposition
- 9.5. Superposition and the Williams–Landel–Ferry equation
- 9.6. Time–temperature–stress superposition principle (Luo et al., 2012)
- 9.7. Constructing TTSP master curve for dynamic moduli
- 9.8. TTSP for creep behavior
- 9.9. Constructing master curve based on the WLF equation
- 9.10. Failure of TTS curves (Woirgard et al., 1977)
- 9.11. Applications
- 9.12. Conclusions
- Chapter 2: Rheology and Food Microstructure
- Part II: Product Specific Studies in Rheology
- Chapter 10: Rheology, Microstructure, and Functionality of Cheese
- Abstract
- 10.1. Introduction
- 10.2. Rheology of cheese
- 10.3. Cheese microstructure
- 10.4. Cheese functionality
- Chapter 11: Creep–Recovery and Oscillatory Rheology of Flour-Based Systems
- Abstract
- 11.1. Elastic, viscous, and viscoelastic behavior
- 11.2. Linear viscoelastic tests
- 11.3. Creep–recovery and oscillatory rheological measurement of flour-based systems
- 11.4. Conclusions
- Chapter 12: Rheological Properties of Gluten-Free Bread Doughs: Relationship With Bread Quality
- Abstract
- 12.1. Introduction
- 12.2. Gluten flour versus gluten-free flour doughs
- 12.3. Rheological tests on gluten-free doughs
- 12.4. Effect of dough hydration on dough rheology and bread quality
- 12.5. Effect of fiber addition on gluten-free doughs rheology
- 12.6. Effect of protein enrichment
- 12.7. Conclusions
- Acknowledgments
- Chapter 13: Food Gels: Gelling Process and New Applications
- Abstract
- 13.1. Introduction
- 13.2. Gel types and gelation mechanisms
- 13.3. Rheological characterization of gels
- 13.4. Rheological behaviors of different gums
- Chapter 14: Influence of Sugar Substitute in Rheology of Fruit Gel
- Abstract
- 14.1. Introduction
- 14.2. Food gels
- 14.3. Fruit gel rheology
- 14.4. Effect of sugar substitutes in fruit gel rheology
- 14.5. Summary
- Chapter 15: Rheological Properties of Gelatin and Advances in Measurement
- Abstract
- 15.1. Introduction
- 15.2. Structure and amino acid composition
- 15.3. Gelation mechanism
- 15.4. Rheological behavior of gelatin gel
- 15.5. Oscillatory rheology
- 15.6. Nonisothermal cooling/heating of gelatin: gelation and melting temperature
- 15.7. Gel characteristics influenced by enzyme treatment
- 15.8. Effect of concentration on gelatin gel rheology
- 15.9. Effect of pH on gelatin gel rheology
- 15.10. Effect of molecular weight
- 15.11. Steady flow
- 15.12. Creep
- 15.13. Fourier transform mechanical spectroscopy for gelatin
- 15.14. Optimal Fourier rheometry for gelatin
- 15.15. Conclusions
- Chapter 16: Rheology and Texture of Basil Seed Gum: A New Hydrocolloid Source
- Abstract
- 16.1. Introduction
- 16.2. Basil (Ocimum)
- 16.3. Basil seed mucilage
- 16.4. Future trends
- Chapter 17: Rheology of Emulsions
- Abstract
- 17.1. Introduction
- 17.2. Major factors influencing emulsion rheology
- 17.3. Case studies on nanoemulsion
- 17.4. Future trends
- Chapter 18: Advances in Yield Stress Measurements for Chocolate
- Abstract
- 18.1. Introduction
- 18.2. Chocolate: ingredients and manufacturing process
- 18.3. Rheological behavior of chocolate type dispersions: yield stress
- 18.4. Rheological models
- 18.5. Effect of formulation and processing on chocolate yield stress
- 18.6. Conclusions
- Chapter 10: Rheology, Microstructure, and Functionality of Cheese
- Index
- Edition: 1
- Published: September 29, 2016
- Language: English
JA
Jasim Ahmed
Jasim Ahmed, Ph.D., is a Research Scientist of Food Process Engineering at Kuwait Institute for Scientific Research, Kuwait. He received his B.Tech. and M.Tech. (Food & Bio-Chemical Engineering) degrees from Jadavpur University, India, and Ph.D. (2000) in Food Technology from Guru Nanak Dev University, India. He previously taught at Guru Nanak Dev University, India and United Arab Emirates University, UAE. Dr. Ahmed has served as a visiting professor at McGill University, Canada, and Research Director-Biopolymer Division at Polymer Source Inc, Montreal, Canada. Structure/microstructure of food is the research focus of Dr. Ahmed. Dr. Ahmed is a professional member of the Institute of Food Technologists and Life member of Association of Food Scientists & Technologists (AFSTI), India. He has authored or co-authored more than 100 peer-reviewed research papers, co-edited eight books including Handbook of Food Process Design, Engineering Properties of Foods (4th edition), Starch-based Polymeric Materials and Nanocomposites: Starch Chemistry, Processing and Applications. He is one of the editors of International Journal of Food Properties, and he is on the editorial boards of several international journals. His current research focus is on Antimicrobial Biodegradable Nanaopackaging.
Affiliations and expertise
Research Scientist, Environment and Life Sciences Research Center, Kuwait Institute for Scientific ResearchSB
Santanu Basu
Santanu Basu, Ph.D., is a Researcher in the Plant Food Science Group at Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden. He received his B.Tech. (Food Technology and Bio-Chemical Engineering) degree from Jadavpur University, India, M.Tech. (Dairy and Food Engineering) degree from IIT Kharagpur, India and Ph.D. from Panjab University, India. He was also recipient of Commonwealth Academic Staff Fellowship and worked at University of Cambridge, UK. He previously taught at Panjab University, India and NIFTEM, India. His research interests lie primarily in the area of food structure-function relationship, food rheology, food texture, and product formulation engineering. Dr. Basu is a professional member of the ISEKI-Food Association.
Affiliations and expertise
Researcher, Swedish University of Agricultural Sciences, Department of Molecular Sciences, Uppsala, SwedenRead Advances in Food Rheology and Its Applications on ScienceDirect