Polymer and Food Rheology

The science of rheology and its applications have grown steadily. Although polymers dominated in the past, the applications to foods have become increasingly important over the last four decades. The complexity of food rheology has not only generated increased interest among academics, but it has also led to an increased recognition of its importance in the food industry. Emphasizing physics rather than mathematics, Polymer and Food Rheology: Volume 1, Applications to Single-Phase Systems focuses on rheological characteristics and properties of single substances and homogeneous mixtures. It introduces fundamental principles, types of flows, types of instruments, their theory, capabilities, limitations, and sources of error. Both sophisticated rheometers and simple devices and their uses are considered.

·       Discusses the types of material functions (properties) obtained from the different types of measurements and techniques: shear viscosity, normal stress differences, dynamic mechanical properties, and extensional viscosity

·       Uses selected data of polymers and foods to illustrate the types of behaviors one could expect from these materials

·       Shows the effect of polymer structure, such as molecular weight, molecular weight distribution, long chain branching, temperature, pressure, and deformation rate on the material properties, using published data on LDPE, HDPE, and LLDPE; the applicability of these relationships to foods is also discussed

·       Links the measurement techniques to practical applications such as the choice, processing, and design of polymers and foods

·       Explains concepts such as entanglement, shear thinning, extensional strain hardening, melt strength, time-temperature superposition, among others and their relevance to practical applications

·       Describes the theory behind selected constitutive equations, their utility in modeling, and applications

This text is aimed at researchers, scientists, engineers, chemists, and industrial practitioners in materials, polymers, and foods.