Advances in Food Rheology and Its Applications

Development in Food Rheology

2nd Edition - September 13, 2022
Editors: Jasim Ahmed, Santanu Basu
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 8 2 3 9 8 3 - 4
eBook ISBN:
9 7 8 - 0 - 1 2 - 8 2 3 9 8 4 - 1

Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition presents the latest advances in the measurement and application of food rheology, one… Read more

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Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance.

This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties.

As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels.

Written for food scientists, food technologists, sensory scientists, and others working in academia and industry, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition will be a welcomed and updated reference.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Food rheology: Scientific development and importance to the food industry
1 Rheology and food
2 Innovations in rheological measurements of food
3 About the book
Part I: Advances in Food Rheology
Chapter 1. Interfacial rheology of food: protein as a model food
Abstract
1.1 Introduction
1.2 Interfacial rheology: basic concepts and characterization techniques
1.3 Proteins at food interfaces
1.4 Interfacial rheological analysis
1.5 Vegetable proteins: the new trend in the food industry
1.6 Foams and emulsions in food: the role of the proteins
1.7 Conclusions
References
Chapter 2. Rheology and food microstructure
Abstract
2.1 Solution rheology
2.2 Oscillatory shear rheology
2.3 The cascade approach in gelation theory
2.4 Low-solid mixed systems
2.5 High-solid systems
2.6 High-pressure effects on globular protein systems
References
Chapter 3. Dynamics of thixotropic liquids and time dependency
Abstract
Symbols
3.1 Introduction
3.2 Rheological models of thixotropic fluids
3.3 Identifying the parameters for a selected model of thixotropic behavior
3.4 Examples of real thixotropic fluids
3.5 Applications of rheological models of thixotropic behavior for solving selected engineering tasks
3.6 Future trends in thixotropic fluid modeling
3.7 Conclusions
Acknowledgment
References
Chapter 4. Rheology to tribology: applications of tribology in studying food oral processing and texture perception
Abstract
4.1 Introduction
4.2 Tribometer—principle, operation, measurement of lubrication properties and different types
4.3 Sensory perception and tribology
4.4 Conclusions
References
Chapter 5. Large amplitude oscillatory shear measurement and Fourier-transform rheology: application to food
Abstract
5.1 Introduction
5.2 LAOS methods and data analysis
5.3 Applications
5.4 Summary
5.5 Conclusions
References
Chapter 6. Extensional rheology in food processing
Abstract
6.1 Introduction and basic concept
References
Chapter 7. Applications of rheological data in the food industry
Abstract
7.1 Introduction
7.2 Pressure drop in pipe flow
7.3 Heat transfer calculations
7.4 Computational fluid dynamics
7.5 Yield stress measurement
7.6 Future trends
7.7 Conclusions
References
Chapter 8. Application of artificial intelligence and machine learning to food rheology
Abstract
8.1 The need for modeling
8.2 Artificial intelligence and machine learning
8.3 Machine learning problem workflow
8.4 Deep learning problem solving workflow
8.5 Applications
8.6 Non-Newtonian fluids
8.7 Semisolid and solid foods
8.8 Stress relation
8.9 Conclusions
References
Chapter 9. Time-temperature superposition principles: applicability in food and biopolymer rheology
Abstract
9.1 Introduction
9.2 Time-temperature superposition for TTSP
9.3 TTSP for viscoelastic materials
9.4 Elastic modulus and relaxation modulus superposition
9.5 Superposition and the Williams-Landell-Ferry equation
9.6 Time-temperature-stress superposition principle
9.7 Constructing TTSP master curve for dynamic moduli
9.8 Other TTSP approaches for oscillatory rheology
9.9 TTSP for creep behavior
9.10 Constructing of master curve based on the Williams–Landel–Ferry equation
9.11 Failures of the TTS curves
9.12 Applications
9.13 Conclusions
References
Chapter 10. Influence of dietary fibers and particle size distribution on food rheology
Abstract
10.1 Introduction
10.2 Origin of the fibers in the preparation of a paste
10.3 Composition of the fibers in soluble and insoluble part
10.4 Rheological measurements
10.5 Important properties of the fiber for its rheological behavior in suspensions
10.6 Influence of valve homogenization and shearing on the rheological properties of fiber suspensions
10.7 Concluding remarks
References
Part II: Product Specific Studies in Rheology
Chapter 11. Rheology, microstructure, and functionality of cheese
Abstract
11.1 Introduction
11.2 Rheology of cheese
11.3 Cheese microstructure
11.4 Cheese functionality
References
Chapter 12. Rheology and microstructure of yogurt
Abstract
12.1 Introduction
12.2 Yogurt
12.3 Tribology of yogurt
12.4 Microstructure of yogurt
12.5 Influence of nonthermal treatment on yogurt rheology
12.6 Conclusions
References
Chapter 13. Food gels: Gelling process and new applications
Abstract
13.1 Introduction
13.2 Gel types and gelation mechanisms
13.3 Rheological characterization of gels
13.4 Rheological behaviors of different gums
References
Chapter 14. Influence of sugar substitutes in rheology of fruit gel
Abstract
14.1 Introduction
14.2 Food gels
14.3 Fruit gels
14.4 Fruit gel rheology
14.5 Effect of sugar substitution in fruit gel rheology
14.6 Molecular fingerprint and rheological attributes of fruit gels manufactured with low-calorie sweeteners
14.7 Conclusions
References
Chapter 15. Rheology and texture of basil seed gum: a new hydrocolloid source
Abstract
15.1 Introduction
15.2 Basil (Ocimum)
15.3 Basil seed mucilage
15.4 Future trends
Acknowledgments
References
Chapter 16. Creep–recovery and oscillatory rheology of flour-based systems
Abstract
16.1 Elastic, viscous, and viscoelastic behavior
16.2 Linear viscoelastic tests
16.3 Creep–recovery and oscillatory rheological measurement of flour-based systems
16.4 Conclusions
References
Chapter 17. Rheological properties of gluten-free bread doughs and their modification: improve bread quality
Abstract
17.1 Introduction
17.2 Gluten flour dough versus gluten-free flour doughs
17.3 Rheological tests on gluten-free doughs
17.4 Effect of dough hydration on dough rheology and bread quality
17.5 Effect of fiber addition on gluten-free doughs rheology
17.6 Effect of protein enrichment
17.7 Effect of hydrothermal treatments assisted by microwave radiation of gluten-free flours and starches
17.8 Conclusions
Acknowledgments
References
Chapter 18. Rheology and rheological measurements of starch
Abstract
18.1 Introduction
18.2 Rheological measurements of starch
18.3 Conclusions
References
Chapter 19. Nonlinear viscoelastic rheology of wheat dough
Abstract
19.1 Introduction
19.2 Theoretical background
19.3 Using classical constitutive models to describe dough rheology
19.4 Conclusions
References
Chapter 20. Rheology of gelatin and advances in rheological measurements
Abstract
20.1 Introduction
20.2 Structure and amino acid composition
20.3 Melting and glass transition temperature
20.4 Gel point
20.5 Bloom value
20.6 Viscosity
20.7 Gelation mechanism
20.8 Rheological behavior of gelatin gel
20.9 Factors affecting the gelatin rheology
20.10 Advances in gelatin measurement techniques
20.11 Conclusions
References
Chapter 21. Emulsion rheology
Abstract
21.1 Introduction
21.2 Major factors affecting the rheology of emulsions
21.3 Case studies on nanoemulsion and pickering emulsions
21.4 Future trends
References
Chapter 22. Rheology of food hydrogels, and organogels
Abstract
22.1 Introduction
22.2 Rheological characterization
22.3 Textural characterization
22.4 Concluding remarks
References
Chapter 23. Rheology of food bigel system
Abstract
23.1 Introduction
23.2 Preparation methods of bigels
23.3 Characterization of bigels
23.4 Industrial uses and food applications: future perspectives
23.5 Conclusions
References
Chapter 24. Advances in yield stress measurements for chocolate
Abstract
24.1 Introduction
24.2 Chocolate: ingredients and manufacturing process
24.3 Rheological behavior of chocolate type dispersions: yield stress
24.4 Rheological models
24.5 Effect of formulation and processing on chocolate yield stress
24.6 Conclusions
References
Index

Jasim Ahmed

Jasim Ahmed, Ph.D., is a Research Scientist of Food Process Engineering at Kuwait Institute for Scientific Research, Kuwait. He received his B.Tech. and M.Tech. (Food & Bio-Chemical Engineering) degrees from Jadavpur University, India, and Ph.D. (2000) in Food Technology from Guru Nanak Dev University, India. He previously taught at Guru Nanak Dev University, India and United Arab Emirates University, UAE. Dr. Ahmed has served as a visiting professor at McGill University, Canada, and Research Director-Biopolymer Division at Polymer Source Inc, Montreal, Canada. Structure/microstructure of food is the research focus of Dr. Ahmed. Dr. Ahmed is a professional member of the Institute of Food Technologists and Life member of Association of Food Scientists & Technologists (AFSTI), India. He has authored or co-authored more than 100 peer-reviewed research papers, co-edited eight books including Handbook of Food Process Design, Engineering Properties of Foods (4th edition), Starch-based Polymeric Materials and Nanocomposites: Starch Chemistry, Processing and Applications. He is one of the editors of International Journal of Food Properties, and he is on the editorial boards of several international journals. His current research focus is on Antimicrobial Biodegradable Nanaopackaging.

Affiliations and expertise

Research Scientist, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research

Santanu Basu

Santanu Basu, Ph.D., is a Researcher in the Plant Food Science Group at Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden. He received his B.Tech. (Food Technology and Bio-Chemical Engineering) degree from Jadavpur University, India, M.Tech. (Dairy and Food Engineering) degree from IIT Kharagpur, India and Ph.D. from Panjab University, India. He was also recipient of Commonwealth Academic Staff Fellowship and worked at University of Cambridge, UK. He previously taught at Panjab University, India and NIFTEM, India. His research interests lie primarily in the area of food structure-function relationship, food rheology, food texture, and product formulation engineering. Dr. Basu is a professional member of the ISEKI-Food Association.

Affiliations and expertise

Researcher, Swedish University of Agricultural Sciences, Department of Molecular Sciences, Uppsala, Sweden