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Rheology of Ice Cream

Rheology of Ice Cream

Paperback

Chemistry

ISBN10: 6207460650
ISBN13: 9786207460656
Publisher: LAP Lambert Academic Publishing
Published: Jan 24 2024
Pages: 68
Weight: 0.25
Height: 0.16 Width: 6.00 Depth: 9.00
Language: English
The book titled Rheology of Ice Cream is organized into four chapters: ice cream manufacturing technology, rheology of ice cream, stability and rheological properties of ice creams produced with dairy by-products, and rheology of commercial and model ice creams. Chapter 2 comprises the following subchapters: rheological classification, fluid and semi-solid foods, Newtonian fluids, non-Newtonian fluids, time-independent flow of non-Newtonian fluids, time-dependent fluid flows, plastic fluid flow, viscoelasticity, viscoelastic characterization of materials, stress relaxation, creep measurement, and ice-cream mix rheology.

Also from

Stanciu, Ioana

Also in

Chemistry