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...
It has become increasingly clear that more attention is being paid to the physical chemistry and texture of foodstuffs as developments in food technol...
