This book acts as a guide to learn about the various rheological behaviors of food, including starch suspensions, dairy products, meat products, fruits and vegetables, packaging materials, associated nanoparticles, and other aspects. It discusses the rheological properties of the categories of various foods, highlighting variation in properties in terms of differences in composition within the same category. It provides insight into the advanced modeling and experimentation techniques being employed for the assessment and development of requisite food rheology.
- Discusses the effects of nanotechnology on the rheological properties
- Details the more precise and advanced food processing technologies in use, including variation in rheology with the changing fusion cuisines
- Illustrates various food components playing a major role in the popularity of modern products
- Reviews factors affecting technology transfer from lab to industry
This book is aimed at graduate students and researchers in food and chemical engineering.
Winny Routray is currently working as Assistant Professor in the Department of Food Process Engineering at NIT Rourkela, India, and is working on several national and international collaborative projects. She has also been working as the Associated Graduate Faculty at the University of Guelph, Canada, since 2021. She received PhD in Bioresource Engineering from McGill University, Canada under the supervision of Prof. Valerie Orsat, where she was a Graduate Excellence Fellow and also worked as a teaching assistant for the Bioresource Engineering Material program. Her main research interests encompass many aspects of food and post-harvest engineering, by-product utilization and waste valorization through bioprocessing, downstream processing and microbial applications, with the general themes of exotic frontiers of bioengineering including biofuels, sustainable biomaterials production and value-added product development from agricultural and industrial waste and by-productsShe has published several scientific articles in different international journals and book chapters in different books focused on food engineering. She is associated with several international and national scientific societies. Other aspects of her career can be found on the site https: //website.nitrkl.ac.in/FProfile.aspx?e=routrayw
Kshirod Kumar Dash is working as an Associate Professor in the Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering & Technology (GKCIET), Malda, West Bengal, India. He got his Ph.D. in Food Process Engineering from IIT Kharagpur and obtained his Post-Doc from Ohio State University, Columbus, Ohio, USA. He has guided several postgraduate and doctoral students and published more than 50 publications in peer-reviewed international journals and book chapters in edited volumes. The research interests of Dr. Dash include Food Process Engineering, Unit Operations in Food Processing, Fluid Mechanics, Heat and mass transfer in food processing. Other aspects of his career can be found on the site https: //www.gkciet.ac.in/faculty/13
