Abstract
Flow is an essential step in the production and fabrication of many foods, and so the flow properties of materials constitute a body of information essential to the economic design of food process equipment and operation. Rheology is the science of flow, and while it thus includes all classes of fluids (gases, liquids, slurries, etc.) we usually use the term ‘rheology’ to refer to non-Newtonian materials, of which polymeric materials are the most important class, in an economic sense.
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References
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© 1975 D. Reidel Publishing Company, Dordrecht-Holland
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Middleman, S. (1975). Advances in Polymer Science and Engineering: Applications to Food Rheology. In: Rha, C. (eds) Theory, Determination and Control of Physical Properties of Food Materials. Series in Food Material Science, vol 1. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-1731-2_5
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DOI: https://doi.org/10.1007/978-94-010-1731-2_5
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-1733-6
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