By Chokyun Rha (auth.), Chokyun Rha (eds.)
In contemporary years, the significance of fabric technological know-how, or the certainty of the actual homes of meals fabrics within the growth of meals engineering, has turn into extra famous. expanding numbers of simple and utilized experiences during this region seem in different journals and literature scattered round a variety of disciplines. This 'Series in foodstuff fabric technological know-how' is deliberate to survey, acquire, arrange, overview and evaluation those experiences. by way of doing so, it truly is was hoping that this sequence can be instrumental in bringing a few greater figuring out of the actual homes of nutrients fabrics, higher verbal exchange between scientists, and swift growth in nutrition engineering, technological know-how and expertise. This quantity, thought, selection and regulate of actual houses of foodstuff Materia/s, quantity I of the 'Series in foodstuff fabric Science', includes easy ideas, equipment and instrumental equipment for choice and alertness of the modifi cation of actual homes. during this e-book, famous investigators within the matters have pooled their wisdom and made it to be had in a condensed shape. each bankruptcy is selfcontained with so much of them beginning with a assessment or creation, together with the perspective of the writer. those may still provide a newbie a truly basic advent to the topics coated, make the scientists and technologists within the box conscious of present growth and make allowance the experts an opportunity to match diversified viewpoints.
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Additional resources for Theory, Determination and Control of Physical Properties of Food Materials
Example text
Kim, K. , and Colwell, R. : Viscosity and Flow Measurement, Interscience, New York, 1963. 6. Johnson, J. , LeTourneau, R. : Anal. Chem. 24, 1505 (1952). 7. , S. E. and Scott, G. : J. Chem. Phys. 40, 3666 (1964). 8. Porter, R. S. and Johnson, J. : Appl. Polym. Sci. 3, 107 (1960). A. 1. Introduction Flow is an essential step in the production and fabrication of many foods, and so the flow properties of materials constitute a body of information essential to the economic design of food process equipment and operation.
The Theory 0/ Rate Process, McGraw-Hill, New York, 1947. 8. : 'Theories of Viscosity' in Rheology vol. 1 (ed. by F. R. , New York, 1956. 9. : J. Chern. Phys. 7, 202 (1939). 10. : Proc. Roy. , London A154, 624 (1936). 11. : J. Chern. Phys. 14, 591 (1946). 12. Charm, S. : Adv. Food Res. , New York, 1962. 13. Ewell, R. E. : J. Chern. Phys. 5, 726 (1937). 14. Moore, R. : J. Phys. Chern. 57, 172 (1953). 15. Bingham, E. C. and Jackson, R. : International Critical Tables, 5, 23 (1917); Bur. Standard Bul.
The data marked 'steady flow' refer to a third independent experiment, which is a steady state experiment, and which is based, in part, on some results of theoretical continuum mechanics. The agreement among the three sets of data is quite encouraging. Note that we are measuring relaxation times that are fractions of a millisecond. 3. Elongational Flows To this point we have talked exclusively of shearing flows, and of the viscosity and normal stress coefficients that describe how a fluid responds to shear.