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
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.
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