Name: Rheology of Ketchup (en Inglés)
SKU: 65450691
Price: 46.76 USD
Availability: InStock
Author: Ioana Stanciu
ISBN: 9786208065270

Formato

Libro Físico

Editorial

LAP LAMBERT Academic Publishing

Autor

Ioana Stanciu

Año

2025

Idioma

Inglés

N° páginas

Encuadernación

Tapa Blanda

Dimensiones

22x15 cm

ISBN13

9786208065270

Rheology of Ketchup (en Inglés)

Ioana Stanciu (Autor) · LAP LAMBERT Academic Publishing · Tapa Blanda

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Reseña del libro "Rheology of Ketchup (en Inglés)"

The book titled "Rheology of Ketchup" is structured into five chapters. Ketchup, a complex food product, exhibits non-Newtonian, shear-thinning behavior—its viscosity decreases under shear stress. It is also thixotropic, meaning its viscosity decreases over time when sheared. This behavior is influenced by ingredients such as pectin, hydrocolloids, and other stabilizers, which affect its flow during handling, storage, and processing. Unlike Newtonian fluids (e.g., water), whose viscosity remains constant regardless of shear rate, ketchup’s viscosity changes with applied force. That’s why it becomes easier to pour when the bottle is shaken, tilted, or squeezed. At rest, ketchup is more viscous; under force, it flows more readily. Thixotropy further implies that even if the shear rate remains constant, viscosity continues to decrease over time, which is critical in understanding its behavior in real-world applications like packaging and consumer use.