Rheology and Fracture Mechanics of Foods

By Ton van Vliet (Author)

Book information

Publisher
CRC Press
Year
2013
ISBN
9781439827031, 9781439897973, 9780429112973, 9781466533981, 9780367268961
DOI
10.1201/b15681
Format
PDF
Filesize
35 MB (37176613 bytes)
Edition
1
Pages
\358
Time added
2020-10-06 04:24:42
Engineering & Technology;Chemical Engineering;Indu

Description

The mechanical properties of food play an important role during manufacturing, storage, handling, and last but not least, during consumption. For an adequate understanding of the mechanical properties of liquid, liquid-like, soft solid, and solid foods, a basic understanding of relevant aspects of rheology and fracture mechanics is essential. Focus

Similar books