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About The Book
Description
Author
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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Details
ISBN 13
9786207460656
Publication Date
-24-01-2024
Pages
-68
Weight
-106 grams
Dimensions
-150x220x4.09 mm
