Food Rheology

Food Rheology A Practical Guide

First edition

Hardback (14 Nov 2023)

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Publisher's Synopsis

Rheology is the study of material flow and deformation, defining different aspects of food processing and product design. Food rheology affects several unit operations during food processing, the behavior during shelf life, the consumer perception during consumption and the interaction of food products with the human body (from chewing and swallowing to digestion). Therefore, it is imperative for professionals involved in food science and engineering to understand and assess food rheology.

Food Rheology: A Practical Guide presents the main aspects of food rheology as a practical guide, demonstrating that applying food rheology does not need to be a complex task.

Key Features

  • Presents a practical, direct and didactic description of food rheology, with many examples and applications
  • Includes a guide for designing, performing and interpreting experiments, highlighting the main concerns and tips
  • Describes different food products (liquid, semi-solid and solid; homogeneous and heterogeneous; vegetable- and animal-based) with examples and applications
  • Explores structure-processing-properties relations

More direct, practical and consulting, this book can help students, professionals and professors to understand the basic concepts to design, perform and interpret experiments related to food processing and properties.

Book information

ISBN: 9780367709686
Publisher: CRC Press
Imprint: CRC Press
Pub date:
Edition: First edition
DEWEY: 664
DEWEY edition: 23/eng/20231002
Language: English
Number of pages: xiv, 136
Weight: 371g
Height: 229mm
Width: 152mm
Spine width: 10mm