2007 | OriginalPaper | Buchkapitel
Application of Rheology to Fluid Food Handling and Processing
verfasst von : M. Anandha Rao, Ph.D.
Erschienen in: Rheology of Fluid and Semisolid Foods
Verlag: Springer US
Aktivieren Sie unsere intelligente Suche, um passende Fachinhalte oder Patente zu finden.
Wählen Sie Textabschnitte aus um mit Künstlicher Intelligenz passenden Patente zu finden. powered by
Markieren Sie Textabschnitte, um KI-gestützt weitere passende Inhalte zu finden. powered by
In this chapter, we consider application of rheology to handling and processing operations. However, it should be noted that there are many situations where rheology is applied. Earlier, sensory assessment and swallowing of foods were considered in Chapter 7. Table 8-1 contains some of the phenomena in which rheological behavior plays an important role and the typical shear rates encountered in them. The latter should also provide guidelines for obtaining the shear rate range over which rheological data should be obtained. Table 8-1Typical Shear Rates of Foods and Pharmaceuticals in Practice*