Polymer and Food Rheology: Volume 1, Applications to Single-Phase Systems
暫譯: 聚合物與食品流變學：第一卷，單相系統的應用
Gupta, Rakesh K., Padmanabhan, Mahesh
- 出版商: CRC
- 出版日期: 2026-02-26
- 售價: $5,670
- 貴賓價: 9.8 折 $5,557
- 語言: 英文
- 頁數: 216
- 裝訂: Hardcover - also called cloth, retail trade, or trade
- ISBN: 036743847X
- ISBN-13: 9780367438470
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相關分類:
工程數學 Engineering-mathematics
海外代購書籍(需單獨結帳)
商品描述
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 viscosity.
- It uses selected data of polymers and foods to illustrate the types of behaviors one could expect from these materials.
- It 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.
- It links the measurement techniques to practical applications such as the choice, processing, and design of polymers and foods.
- It explains concepts such as entanglement, shear thinning, extensional strain hardening, melt strength, time-temperature superposition, among others and their relevance to practical applications.
- It describes the theory behind selected constitutive equations, their utility in modeling, and applications.
This text is aimed at researchers and industrial practitioners in materials and chemical engineering as well as chemistry.
商品描述(中文翻譯)
流變學及其應用的科學穩步增長。雖然過去聚合物佔主導地位，但在過去四十年中，食品的應用變得越來越重要。食品流變學的複雜性不僅引起了學術界的興趣，也使其在食品工業中的重要性得到了更廣泛的認可。《聚合物與食品流變學：第一卷，單相系統的應用》強調物理學而非數學，專注於單一物質和均勻混合物的流變特性和性質。它介紹了基本原則、流動類型、儀器類型、理論、能力、限制和誤差來源。書中考慮了複雜的流變儀和簡單設備及其用途。
本書討論了從不同類型的測量和技術中獲得的材料函數（性質）類型：剪切黏度、法向應力差、動態機械性質和延展黏度。它使用選定的聚合物和食品數據來說明這些材料可能表現出的行為類型。它展示了聚合物結構的影響，例如分子量、分子量分佈、長鏈分支、溫度、壓力和變形速率對材料性質的影響，並使用已發表的LDPE、HDPE和LLDPE數據；這些關係在食品中的適用性也有討論。它將測量技術與實際應用聯繫起來，例如聚合物和食品的選擇、加工和設計。它解釋了如纏結、剪切稀化、延展應變硬化、熔融強度、時間-溫度疊加等概念及其與實際應用的相關性。它描述了選定的本構方程背後的理論、其在建模中的實用性和應用。
本書旨在針對材料和化學工程以及化學領域的研究人員和工業從業者。
作者簡介
Rakesh K. Gupta is Professor and George B. & 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 the University of Delaware in 1980 and his B.Tech. degree from the Indian Institute of Technology, Kanpur, India, in 1975, both in chemical engineering. Before coming to WVU, he taught at the State University of New York at Buffalo for almost 11 years. He has also worked briefly for Monsanto, DuPont, and Braskem America. His research is focused on the processing and rheology of polymers and foods and also on polymer composites and nanocomposites. He has authored or coauthored over 135 journal papers, 80 conference proceedings papers, and 22 book chapters on these topics. He also holds four U.S. patents. He is the coauthor of the textbook Fundamentals of Polymer Engineering (now in the third edition) and coeditor of (1) Handbook of Polymer Nanocomposites and (2) Graphite, Graphene and Their Polymer Nanocomposites. While his polymer rheology research has been supported by a variety of federal, state, and private sources, his food rheology research has primarily been funded by Kraft Foods and Mondelēz International. He is a member of the Editorial Board of the Journal of Vinyl and Additive Technology, and he is a Fellow of the Society of Plastics Engineers.
Mahesh Padmanabhan is a Research Fellow in the areas of Rheology, Texture, and Physical Sciences at Mondelēz International, based in East Hanover, New Jersey; he also holds an Adjunct Professor of Chemical Engineering appointment at West Virginia University, Morgantown, West Virginia. He has been with Mondelēz (previously Kraft Foods and Nabisco Foods) for over 28 years, applying the principles of rheology and physical sciences, developing methods and insights for a range of industrial problems and food systems: from ingredients, formulation, structure-property relations, processing, manufacturing, quality, to product texture related to consumer perception. Before joining Mondelēz, Dr. Padmanabhan led the Rheology Lab of the Adhesives Division at the National Starch & Chemical Company, Bridgewater, New Jersey, following a postdoctoral fellowship in chemical engineering at the University of Minnesota. He received his B.Tech. (Hons.) degree (1985) from the Indian Institute of Technology, Kharagpur, India, M.S. (1989) and Ph.D. (1992) degrees from the University of Minnesota (St. Paul), all in agricultural engineering, and an M.S. (1993) in chemical engineering, also from the University of Minnesota (Minneapolis).
作者簡介(中文翻譯)
Rakesh K. Gupta 是西維吉尼亞大學 (WVU) 化學與生物醫學工程系的教授及喬治·B·貝瑞與卡羅琳·A·貝瑞講座教授，自1992年以來一直在該校任教。他於1980年在德拉瓦大學獲得博士學位，並於1975年在印度坎普爾的印度理工學院獲得化學工程的學士學位。在來到WVU之前，他在紐約州立大學水牛城校區任教近11年。他也曾短暫在孟山都、杜邦和巴斯克美國工作。他的研究專注於聚合物和食品的加工與流變學，以及聚合物複合材料和納米複合材料。他已發表或共同發表超過135篇期刊論文、80篇會議論文和22章書籍章節，涉及這些主題。他還擁有四項美國專利。他是教科書 聚合物工程基礎（目前為第三版）的共同作者，並擔任 (1) 聚合物納米複合材料手冊 和 (2) 石墨、石墨烯及其聚合物納米複合材料 的共同編輯。雖然他的聚合物流變學研究得到了各種聯邦、州和私人資源的支持，但他的食品流變學研究主要由卡夫食品和蒙德利茲國際資助。他是 乙烯與添加劑技術期刊 的編輯委員會成員，並且是塑料工程學會的會士。
Mahesh Padmanabhan 是蒙德利茲國際（位於新澤西州東漢諾威）流變學、質地和物理科學領域的研究員；他同時在西維吉尼亞大學摩根敦校區擔任化學工程的兼任教授。他在蒙德利茲（之前的卡夫食品和納比斯科食品）工作超過28年，應用流變學和物理科學的原則，為各種工業問題和食品系統開發方法和見解：從成分、配方、結構-性質關係、加工、製造、質量到與消費者感知相關的產品質地。在加入蒙德利茲之前，Padmanabhan博士在新澤西州布里奇沃特的國家澱粉與化學公司擔任黏合劑部門的流變學實驗室負責人，並在明尼蘇達大學完成化學工程的博士後研究。他於1985年在印度卡哈拉格普爾的印度理工學院獲得榮譽學士學位，1989年獲得明尼蘇達大學（聖保羅）農業工程碩士學位，1992年獲得博士學位，並於1993年在明尼蘇達大學（明尼阿波利斯）獲得化學工程碩士學位。
