233391
Description
Mind Map by Muhd Hafiz, updated more than 1 year ago
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Created by Muhd Hafiz
over 10 years ago
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Rheology
of Food
- Categories
- First Category
- Food Product Developers
- Food Product Developers
- Second Category
- Food Engineers
- Food Engineers
- Third Category
- Material Scientist or
Physicist
- Material Scientist or
Physicist
- First Category
- Important Roles
In :
- Manufacturing of Food
- Flow Properties of Food
- Manufacturing of Food
- Hierarchical Materials
- Suspension, emulsion and interfaces, foams,
biopolymer gels and mixtures can be food
encountered in rheological investigations
- Most of food materials category of soft
condensed matter consists:
- nonstructure hierarchical
- microstrucrure hierarchical
- nonstructure hierarchical
- Rheometric flow condition
- Mayonnaise
- Yogurt
- Ketchup
- Mayonnaise
- Suspension, emulsion and interfaces, foams,
biopolymer gels and mixtures can be food
encountered in rheological investigations
- Rheology and human perception
- change the microstructure
on this length-scale
- During mastication and swallowing, tongue and
mouth senses only those aggregates greater than
20 μm
- Usage of Biopolymer gels
- change the microstructure
on this length-scale
- Complex Flow phenomena in
Multiscale Food Systems
- Yield stress
- Elastic deformation and viscous or viscoelastic flow
- Dough Rheology
- Squeezing and
Lubricating Flow
- Thin film rheology
- Yield stress
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