Rheology of Fluid and Semisolid Foods Principles and Applications
The second edition of Rheology of Fluid and Semisolid Foods: Principles and Application, examines the concepts needed to characterize rheological behavior of fluid and semisolid foods and to use various ingredients to develop desirable flow properties in
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FOOD ENGINEERING SERIES Series Editor
Gustavo V. Barbosa-Canovas, Washington State University Advisory Board Jose Miguel Aguilera, Pontifica Universidad Catolica de Chile Pedro Fito, Universidad Politecnica Richard W. Hartel, University of Wisconsin JozefKokini, Rutgers University Michael McCarthy, University of California at Davis Martin Okos, Purdue University Micha Peleg, University of Massachusetts Leo Pyle, University of Reading Shafiur Rahman, Hort Research M. Anandha Rao, Cornell University Yrjo Roos, University College Cork Walter L. Spiess, Bundesforschungsanstalt Jorge Welti-Chanes, Universidad de las Americas-Pucbla
Titles 1. M. Aguilera and D. W. Stanley, Microstructural Principles of Food Processing and Engineering, second edition 1999 S. M. Alzamora, M. S. Tapia, andA. Lopez-Malo, Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications 2000 G. Barbosa-Canovas and H. Vega-Mercado, Dehydration ofFoods 1996 G. Barbosa-Canovas, E. Ortega-Rivas, P. Juliano, and H. Yan, Food Powders: Physical Properties, Processing, and Functionality 2005 P. J. Fryer, D. L. Pyle, and C. D. Reilly, Chemical Engineeringfor the Food Industry 1997 A. G. Abdul Ghani Al-Baali and Mohammed M. Farid, Sterilization ofFood in Retort Pouches 2006 R. W. Hartel, Crystallization in Foods 2001 M. E. G. Hendrickx and D. Knorr, Ultra High Pressure Treatments ofFood 2002 S. D. Holdsworth, Thermal Processing ofPackaged Foods 1997 L. Leistner and G. Gould, Hurdle Technologies: Combination Treatments for Food Stability, Safety, and Quality 2002 M. J. Lewis and N. 1. Heppell, Continuous Thermal Processing ofFoods: Pasteurization and UHT Sterilization 2000 1. E. Lozano, Fruit Manufacturing 2006 R. B. Miller, Electronic Irradiation ofFoods: An Introduction to the Technology 2005 R. G. Moreira, Automatic Control for Food Processing Systems 2001 R. G. Moreira, M. E. Castell-Perez, and Maria A. Barrufet, Deep-Fat Frying: Fundamentals and Applications 1999 1. R. Pueyo and V. Heinz, Pulsed Electric Fields Technology for the Food Industry: Fundamentals and Applications 2006 M. Anandha Rao, Rheology ofFluid and Semisolid Foods: Principles andApplications, Second Edition 2007 G. D. Saravacos and A. E. Kostaropoulos, Handbook ofFood Processing Equipment 2002.
Rheology of Fluid and Semisolid Foods Principles and Applications Second Edition
M. Anandha Rao Department of Food Science and Technology Cornell University Geneva, NY, USA
~ Springer
M. A. "Andy" Rao Department of Food Science & Technology Cornell University Food Research Laboratory 630 West North Street Geneva, NY 14456-0462, USA E-mail: [email protected]
Series Editor Gustavo V. Barbosa-Canovas Washington State University Department of Biological Systems Engineering Pullman, Washington 99164-6120, USA
Library of Congress Control Number: 2007922186 ISBN-13: 978-0-387-70929-1
e-ISBN-13: 978-0-387-70930-7
Printed on acid-free paper. © 2007 Springer Science+Business Media, LLC All rights reserved. This work may not be translated or copied in whole or in part without
