By Toshimaro Sone (auth.)
It has develop into more and more transparent that extra cognizance is being paid to the actual chemistry and texture of foodstuffs as advancements in meals expertise continue extra quickly. Rheology, which has been skillfully brought into polymer know-how in the course of fresh years, must also be of direct relevance to nutrition expertise. The consistency of foodstuffs not just affects the processing of fabrics e.g. delivery, blending, etc., however it can also be very important for controlling the standard of foodstuff items. An older good friend of mine, Dr T. Takano, and i've released a booklet movement and shipping in nutrition expertise, within which we defined the techniques of rheo logy within the first half, and mentioned the technological purposes within the latter half. so far as textual content books almost about rheology of foodstuffs are involved, we've just a couple of at the moment, for instance, Foodstuffs, their Plasticity, Fluidity and Con sistency edited via Dr Scott Blair, and Agricultural Rheology written by means of Dr Scott Blair and Dr Reiner. even supposing they're now classical works, there's in actual fact a distinction among the social stipulations of eu international locations and Japan.
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Additional info for Consistency of Foodstuffs
4 5 6 7 8 9 on ent (MV. 10 Plot of declined slope on the viscosity change of milk against fat concentration obt ained by adding a lcohol to the sample. 7. Urea also plays a part in the viscosity changes described above. Viscosity changes in milk are due to changes in CO NSISTENCY OF RESP ECTI VE FOODS 57 structure of the casein micelles; the first viscosity increase relates to swelling of the micelles together with increased interaction between the micelles. A decrease in the viscosity at the next stage corresponds to the disintegration of these swollen micelles into individual molecules.
_~-t+-- Powder sample " ~ (34) A·exp(- kn) - . . ' . ,. . " '. . ," ... ' " ; . . . Magnet '-"'-~""""'-~ (stopper or small Vibration) Cam Fig. 33. Tapping apparatus. 44 CONS ISTEN CY OF FOODSTUFFS where On is the apparent density of the system after completing the nth tap, 000 is the maximal value of the apparent density, n is the number of taps, and A and k are constants concerned with shape, mass, size, etc. of the particles. If one considers the voids of the powder using a parameter of volume strain '}' = (vo - v)l vo, a relationship between the number of taps n and the volume strain ')' can be given by  '}' = abn 1 + bn or n 1 n '}' ab a - =- +- .
Soc. 36, 345. Wittenberger, R. : 1951, Food Technol. 5,17. Lovergren, N. , Guice, W. , and Feuge, R. : 1958, J. Amer. Oil Chem. Soc. 35,327. Caffyn, J. E. : 1947, Dairyman 64, 345. Szczesniak. : 1963, J. Food Sci. 28. 390. Gaydon, H. : 1955, Food 24, 287. : 1957, Food Eng. 29. 57; Decker, D. , Yeatman, J. , and Sidwell, A. : 1957, Food Technol. 11,343. , Decker, R. , and Aismeyer, R. : 1963, Food Technol. 17,201. Bratzler, L. : 1949, Proc. Second Annual Reciprocal Meat Conference, p. 117. : 1963, J.