dr. syed s h rizvi editor in chief professor department of food science cornell univeristy, usa tel:...
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![Page 1: Dr. Syed S H Rizvi Editor in Chief Professor Department of Food Science Cornell Univeristy, USA Tel: 607-327-1082 Fax: 607-254-4868 Editorial Board Member](https://reader036.vdocuments.mx/reader036/viewer/2022062713/56649f565503460f94c7b026/html5/thumbnails/1.jpg)
Dr. Syed S H Rizvi
Editor in Chief
Professor
Department of Food Science
Cornell Univeristy, USA
Tel: 607-327-1082
Fax: 607-254-4868
Editorial Board Member
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Syed S H Rizvi is International Professor of Food Process
Engineering and has served as Director of Graduate Studies at
the Cornell Institute of Food Science. He has a Ph.D. from Ohio
State University, a M. Eng. (Chemical Engineering) from the
University of Toronto, and a B. Tech. from Panjab University,
India. He teaches courses devoted to engineering and
processing aspects of food science and related biomaterials. He
has also serves as a Jefferson Science Fellow and Senior Science
Adviser in the U.S. Department of State, 2007-2008.
Biography
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• Bio separation processes, Physical and engineering properties,
Supercritical fluids, Extrusion, Rheology and international
developments.
Research Interest
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Publications• Sikin AM, Zoellner C, Rizvi SS (2013) Current Intervention
Strategies for the Microbial Safety of Sprouts.. Journal of Food Protection. 76:2099-2123.
• Paraman I, Wagner ME, Rizvi SS (2012) Micronutrient and protein-fortified whole grain puffed rice made by supercritical fluid extrusion. Journal of Agricultural and Food Chemistry. 60:11188−11194.
• Manoi K, Rizvi SS (2010) Physicochemical characteristics of phosphorylated cross-linked starch produced by reactive supercritical fluid extrusion. Carbohydrate Polymers. 81:687-694.
Book• Rizvi SS (2010) Separation, extraction and concentration processes
in the food, beverage and nutraceutical industries.. p. 665 Syed S.H. Rizvi (ed.), Wood head Publishing, Oxford, U.K.
Publications and Books
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Food Rheology
Food Rheology a study of deformation and flow of matter (especially
interesting in agricultural and biological materials).
We encounter rheology in our daily life!
We eat breakfast, perhaps using a range of spreads for toast, or perhaps
we eat yoghurt with pieces of fruit suspended in it.
We all have squeezed toothpaste tubes, kneaded bread dough or tried to
rub skin lotion on our leg.
Rheology is simply one way of describing those sensations!!
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Importance of Food Rheology
• Food rheology is important in quality control during food
manufacture and processing
• Long food can be stored
• The study of food rheology is more complicated than study in
fields such as the rheology of polymers.
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Rheology in Daily Life
• We normally take for granted a lot of things in life and
these include some of the “rheological events”.
• The pictures show the different roles of rheology in
food and nonfood products.
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Examples of Rheological Properties
• Viscosity
• Elasticity
• Peanut butter in the jar
• Ketchup is commonly used an example
• The textural properties of a peanut butter and jelly sandwich
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• Cheese
• Cheese is a nutritious Food made mostly from Cow’s milk.
• Curded by Lactic Acid Bacteria
• It is a source of protein and calcium
• Containing additional nutrients
Types of Cheese
• Asiago Cheese
• Bleu Cheese
• Goat Cheese
• Cream Cheese
• Vegetarian Cheese
Rheological and Functional Properties in Cheese
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Three categories
• Empirical- supply basic single point information
• Imitative-try to imitate the forces and deformations associated with
a specific process
• Fundamental- gives information as to the element properties of a
material
Rheological Tests
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Rheological Methods
Small Strain• Used to define both the elastic and the viscous nature of
cheese.• Cheese is a time dependent material • Useful in understanding mechanisms of some endues
functions. • Used to determine changes caused by processing and storage
parameters of cheesesLarge Strain• Used to determine cheese texture • These measurements occur outside of linear viscoelastic region • Characterize the non linear and fracture properties of the
material • Relate well to sensory properties since mastication is a large
strain action
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Factors affecting Rheological and Functional Properties
• Can be categorized as below • Properties of milk • Cheese composition • Cheese making procedures • Post manufacturing processes
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• Responsible for any formulation, production, appearance, usage, and
finally affect stability
• Affects final cost of product
• If a material is pumped, sprayed, extended, extruded, molded,
coated, mixed, chewed, swallowed, rubbed, transported, stored,
heated, cooled, aged …Rheology is important
Industrial Aspect of Rheology
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Foods
• Emulsions (mayonnaise, ice cream)
• Foams (ice cream, whipped cream)
• Suspensions (mustard, chocolate)
• Gels (cheese)
Bio fluids
• Suspension (blood)
• Gel (mucin)
• Solutions (spittle), etc.,
Examples of Complex Fluids
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Thank You..!