Titlebook: Substrate Noise; Analysis and Optimiz Edoardo Charbon,Ranjit Gharpurey,Alberto Sangiovan Book 2001 Springer Science+Business Media New York

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y preparation of foods.Includes supplementary material: .This revised third edition of .Rheology of Fluid, Semisolid, and Solid Foods. includes the following important additions: .·         A section on microstructure .·         Discussion of the quantitative characterization of nanometer-scale milk

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o control the rheology of hydrated systems. Until comparatively recently, however, objective characterisation of polysaccharide rheology, except in a few specialist research laboratories, was largely confined to compression of gels, simple measurements of solution viscosity, often in ill-defined geo

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erials may be characterized as viscous, viscoelastic and elastic materials. Rheological measurements of foods can be conducted in rotational or oscillatory modes, and provide valuable information about food flow and viscoelastic behaviors. They can also be used to evaluate food behaviors over a rang

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ces of the same order or much greater than their own size. This situation changes when the elements are rigid and come in very close proximity compared with their own dimensions. We consider such systems in this chapter. They have a sufficient concentration of solid non-Brownian particles to ensure