Abstract
This chapter contains an introduction to the rheology of foods and the topics covered in the book. The equation of continuity (conservation of mass) and the equation of motion (conservation of momentum) are introduced with the primary objective to point out the origins of those useful relationships and the assumptions made in deriving them.
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The following books contain much useful information on the science of rheology that should be useful to food professionals.
References
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Suggested Reading
Bames, H.A., Hutton, J. F., and Walters, K. 1989. An Introduction to Rheology, Elsevier Science Publishers B.V., Amsterdam, The Netherlands.
Bird, R. B., Armstrong, R. C., and Hassager, O. 1977a. Dynamics of Polymeric Liquids—Fluid Mechanics, John Wiley and Sons, New York.
Bird, R. B., Hassager, O., Armstrong, R. C., and Curtiss, C. F. 1977b. Dynamics of Polymeric Liquids—Kinetic Theory, John Wiley and Sons, New York.
Dealy, J. M. 1982. Rheometers for Molten Polymers, Van Nostrand Reinhold Co., New York.
Ferry, J. D. 1980. Viscoelastic Properties of Polymers, John Wiley, New York.
Macosko, C. W. 1994. Rheology: Principles, Measurements, and Applications, VCH Publishers, New York.
Sperling, L. H. 1986. Introduction to Physical Polymer Science, John Wiley, New York.
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Appendix 1-A
Appendix 1-A
Momentum and Heat Transport Equations for Incompressible Fluids
Transport Equations in Vector Notation
The equations of continuity, motion, and energy in vector notation are given here:
The Equation of Continuity (Bird et al. 1960)
Cartesian coordinates (x, y, z):
Source: Bird, R. B., Stewart, W.E., and Lightfort, E.N. 1960. Transport Phenomena, John Wiley and sons, New York.
Cylindrical coordinates (r, θ, z):
Spherical coordinates (r, θ, ϕ):
Equation of Motion in Rectangular Coordinates (x, y, z) in terms of σ (Bird et al. 1960)
x-component:
y-component:
z-component:
The Equation of Motion in Spherical Coordinates (r, θ, ϕ) in terms of σ (Bird et al. 1960)
r-component:
θ-component:
ϕ-component:
Equation of Motion in Cylindrical Coordinates (r, θ, z) in terms of σ (Bird et al. 1960)
r-component:
θ-component:
z-component:
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Rao, M. (2014). Introduction: Food Rheology and Structure. In: Rheology of Fluid, Semisolid, and Solid Foods. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-9230-6_1
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DOI: https://doi.org/10.1007/978-1-4614-9230-6_1
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