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Consistency of Foodstuffs

Author: Toshimaro Sone
Publisher: Dordrecht : Springer Netherlands, 1972.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
It has become increasingly clear that more attention is being paid to the physical chemistry and texture of foodstuffs as developments in food technology proceed more rapidly. Rheology, which has been skillfully introduced into polymer technology during recent years, should also be of direct relevance to food technology. The consistency of foodstuffs not only influences the processing of materials e.g. transport,  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Toshimaro Sone
ISBN: 9789401028769 9401028761
OCLC Number: 851373319
Description: 1 online resource (x, 188 pages)
Contents: 1 / What is Food Consistency --
1.1. Texture and Consistency --
1.2. Consistency and Taste of Foodstuffs --
1.3. Classification of Consistency --
2 /Objective Measurements of Consistency --
2.1. Objective Expressions of Consistency --
2.2. Measurement of Consistency --
3 / Consistency of Respective Foods --
3.1. Liquid Foods --
3.2. Consistency of Gel-Like Foods --
3.3. Fibriform Foods --
3.4. Cellularform Foods --
3.5. Edible Oils and Fats --
3.6. Consistency of Powdered Foods --
3.7. Consistency of Apparently High-Elastic Foods --
4 / Abnormal Flow Properties of Foodstuffs --
4.1. Dependence of Food Consistency Upon Time --
4.2. Surface Consistency of Foods --
5 / Sensory Assessment of Firmness --
5.1. Psychorheology --
5.2. Differential Threshold Between Elasticity and Viscosity --
5.3. Perception of Firmness of Complex Materials --
5.4. Mechanical Properties and Firmness in Subjective Perception --
5.5. Relationship Between Psychological Stimulus and Physical Stimulus --
6 / Application of Consistency in Food Technology --
6.1. Consistency and Thermal Conductivity --
6.2. Thermal Conductivity of Non-Newtonian Fluids --
6.3. Mixing of Non-Newtonian Fluids --
6.4. Application to Coating --
6.5. Measurements of Pipe Flow Flux of Non-Newtonian Foods --
General Bibliography --
Index of Names --
Index of Subjects.
Responsibility: by Toshimaro Sone.

Abstract:

It has become increasingly clear that more attention is being paid to the physical chemistry and texture of foodstuffs as developments in food technology proceed more rapidly.  Read more...

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