Consistency of Foodstuffs

ISBN-13: 9789401028783 / Angielski / Miękka / 2011 / 188 str.

S. Matsumoto;T. Sone

Opis

It has become increasingly clear that more attention is being paid to the physical chemistry and texture of foodstuffs as developments in food technology proceed more rapidly. Rheology, which has been skillfully introduced into polymer technology during recent years, should also be of direct relevance to food technology. The consistency of foodstuffs not only influences the processing of materials e.g. transport, mixing, etc., but it is also important for controlling the quality of food products. An older friend of mine, Dr T. Takano, and I have published a book Flow and Transport in Food Technology, in which we explained the concepts of rheo logy in the first part, and discussed the technological applications in the latter part. As far as text books on the subject of rheology of foodstuffs are concerned, we have only a few at the present, for example, Foodstuffs, their Plasticity, Fluidity and Con sistency edited by Dr Scott Blair, and Agricultural Rheology written by Dr Scott Blair and Dr Reiner. Although they are now classical works, there is clearly a difference between the social conditions of European countries and Japan."

Spis treści

1 / What is Food Consistency.- 1.1. Texture and Consistency.- 1.2. Consistency and Taste of Foodstuffs.- 1.3. Classification of Consistency.- 2 /Objective Measurements of Consistency.- 2.1. Objective Expressions of Consistency.- 2.2. Measurement of Consistency.- 2.2.1. Viscosity.- 2.2.2. Elasticity.- 2.2.3. Measurements of Viscoelasticity.- 2.2.4. Industrial Methods for Measuring Consistency.- 2.2.5. Measurements of Consistency of Powdered Foods.- 3 / Consistency of Respective Foods.- 3.1. Liquid Foods.- 3.1.1. Milk.- 3.1.2. Syrups.- 3.1.3. Juice and Puree prepared from Fruits and Vegetables.- 3.2. Consistency of Gel-Like Foods.- 3.2.1. Starch Gel.- 3.2.2. Pectin Gel.- 3.2.3. Vegetable Gums and Viscous Materials.- 3.2.4. Gelatin.- 3.2.5. Egg White.- 3.2.6. Milk Gel (Consistency of Rennet Milk in the Initial Stage of Coagulation).- 3.2.7. Elasticity of Rennet Milk.- 3.2.8. Kamaboko (Fish Jelly).- 3.3. Fibriform Foods.- 3.3.1. Vegetables and Fruits.- 3.3.2. Meats and Meat Products.- 3.4. Cellularform Foods.- 3.4.1. Potato.- 3.4.2. Rice and Boiled Rice.- 3.4.3. Macaroni, Spaghetti, and Udon (Japanese Noodle).- 3.5. Edible Oils and Fats.- 3.5.1. Plastic Fats.- 3.5.2. Consistency of Ice Cream.- 3.6. Consistency of Powdered Foods.- 3.6.1. Variation of Density of Powdered Foods.- 3.6.2. Coefficient of Internal Friction of Powdered Foods.- 3.6.3. Tapping of Powdered Foods.- 3.6.4. Creep of Powdered Foods.- 3.6.5. Kinematic Properties of Powdered Foods.- 3.6.6. Solidification of Powdered Foods.- 3.6.7. Flowing-Out Properties of Powdered Foods.- 3.7. Consistency of Apparently High-Elastic Foods.- 4 / Abnormal Flow Properties of Foodstuffs.- 4.1. Dependence of Food Consistency Upon Time.- 4.1.1. Increase of Viscosity of Condensed Milk.- 4.1.2. Effect of Working on the Consistency of Edible Fats.- 4.2. Surface Consistency of Foods.- 4.2.1. Stickiness of Candy.- 4.2.2. Stickiness of Butter.- 5 / Sensory Assessment of Firmness.- 5.1. Psychorheology.- 5.2. Differential Threshold Between Elasticity and Viscosity.- 5.3. Perception of Firmness of Complex Materials.- 5.4. Mechanical Properties and Firmness in Subjective Perception.- 5.5. Relationship Between Psychological Stimulus and Physical Stimulus.- 6 / Application of Consistency in Food Technology.- 6.1. Consistency and Thermal Conductivity.- 6.2. Thermal Conductivity of Non-Newtonian Fluids.- 6.3. Mixing of Non-Newtonian Fluids.- 6.4. Application to Coating.- 6.5. Measurements of Pipe Flow Flux of Non-Newtonian Foods.- General Bibliography.- Index of Names.- Index of Subjects.