Abstract
A complete understanding of the interrelationships between rheology, kinetics, and transport phenomena is a very critical part of food process design and analysis. The need to understand the mechanisms underlying the interactions of these three areas cannot be overemphasized. To establish a common ground for discussion, the following definitions are presented.
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© 1990 Van Nostrand Reinhold
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Ofoli, R.Y. (1990). Interrelationships of Rheology, Kinetics, and Transport Phenomena in Food Processing. In: Faridi, H., Faubion, J.M. (eds) Dough Rheology and Baked Product Texture. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0861-4_13
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DOI: https://doi.org/10.1007/978-1-4613-0861-4_13
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4612-8207-5
Online ISBN: 978-1-4613-0861-4
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