Food research (and funding) is becoming more and more focused on health.? While researchers and product developers have made great strides in food engineering, there needs to be increased focus on what happens when the food is actually digested.? How is the food absorbed?? Do the benefits remain? Digestion is a complex topic, and this will be the first book aimed at food researchers.? Authored by a physiologist and a food engineer, the book will?be a welcome addition to the literature.
Written by a physiologist and a food engineer, this book focuses in detail on what happens when the food is actually digested.?How is the food absorbed? Do the benefits remain? This is the first book of its type for food researchers.
Introduction
Flow mixing and absorption. The physical problems of extracting nutrients from food items and the possible macroscopic and microscopic solutions. The digestive tube and its limitations. solid to liquid to solid
Methods for evaluating the physical properties of digesta
Particle size
Rheology Viscometry Viscoelastic behaviour Time dependent behaviour
Permeametry
Hindered settling function
Permeability and other measures
Methods for evaluating the relationship between motility and flow of digesta
Solid and liquid phase markers
Reactor mixing
Spatiotemporal mapping
Physical behaviour of fluid digesta
Macroscopic effects Newtonian and non Newtonian behaviour of fluids. Where digesta fit in this system the kinetics of digesta flow Securing efficient absorption from fluids and non-Newtonian fluids, chemical reactor theory and problems
Buoyancy
Backflow form coiled elements
Physical behaviour of lÁ
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