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Rheology of Ice Cream

Rheology of Ice Cream

Ioana Stanciu

53,16 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Química
ISBN:
9786207460656
53,16 €
IVA incluido
Disponible

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Sobre IBD

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.

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