The science of rheology and its applications have grown steadily. Although polymers dominated in the past, the applications to foods have become increasingly important over the last four decades. The complexity of food rheology has not only generated increased interest among academics, but it has also led to an increased recognition of its importance in the food industry. Emphasizing physics rather than mathematics, Polymer and Food Rheology: Volume 1, Applications to Single-Phase Systems focuses on rheological characteristics and properties of single substances and homogeneous mixtures. It introduces fundamental principles, types of flows, types of instruments, their theory, capabilities, limitations, and sources of error. Both sophisticated rheometers and simple devices and their uses are considered.- Discusses the types of material functions (properties) obtained from the different types of measurements and techniques: shear viscosity, normal stress differences, dynamic mechanical p
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