9780367438470 - Polymer and Food Rheology: Volume 1, Applications to Single-Phase Systems de Gupta, Rakesh K.; Padmanabhan, Mahesh (18 resultados)

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Hardcover. Condición: new. Hardcover. 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.This book 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 viscosityIt uses selected data of polymers and foods to illustrate the types of behaviors one could expect from these materialsIt 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 discussedIt links the measurement techniques to practical applications such as the choice, processing, and design of polymers and foodsIt explains concepts such as entanglement, shear thinning, extensional strain hardening, melt strength, time-temperature superposition, among others and their relevance to practical applicationsIt describes the theory behind selected constitutive equations, their utility in modeling, and applicationsThis text is aimed at researchers and industrial practitioners in materials and chemical engineering as well as chemistry. This book 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. Sophisticated rheometers and simple devices and their uses are considered. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condición: new. Hardcover. 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.This book 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 viscosityIt uses selected data of polymers and foods to illustrate the types of behaviors one could expect from these materialsIt 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 discussedIt links the measurement techniques to practical applications such as the choice, processing, and design of polymers and foodsIt explains concepts such as entanglement, shear thinning, extensional strain hardening, melt strength, time-temperature superposition, among others and their relevance to practical applicationsIt describes the theory behind selected constitutive equations, their utility in modeling, and applicationsThis text is aimed at researchers and industrial practitioners in materials and chemical engineering as well as chemistry. This book 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. Sophisticated rheometers and simple devices and their uses are considered. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

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Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Rakesh K. Gupta is Professor and George B. &amp Carolyn A. Berry chair in the Department of Chemical and Biomedical Engineering at West Virginia University (WVU), where he has been teaching since 1992. He received his Ph.D. degree from .

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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.

Buch. Condición: Neu. Polymer and Food Rheology | Volume 1, Applications to Single-Phase Systems | Rakesh K. Gupta (u. a.) | Buch | Einband - fest (Hardcover) | Englisch | 2026 | CRC Press | EAN 9780367438470 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.

Hardcover. Condición: new. Hardcover. 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.This book 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 viscosityIt uses selected data of polymers and foods to illustrate the types of behaviors one could expect from these materialsIt 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 discussedIt links the measurement techniques to practical applications such as the choice, processing, and design of polymers and foodsIt explains concepts such as entanglement, shear thinning, extensional strain hardening, melt strength, time-temperature superposition, among others and their relevance to practical applicationsIt describes the theory behind selected constitutive equations, their utility in modeling, and applicationsThis text is aimed at researchers and industrial practitioners in materials and chemical engineering as well as chemistry. This book 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. Sophisticated rheometers and simple devices and their uses are considered. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.