Phase Transitions in Foods (eBook)

Yrjo H Roos, Yrjo H. Roos (Autoren)

eBook Download: PDF

1995 | 1. Auflage
360 Seiten
Elsevier Science (Verlag)
978-0-08-053873-0 (ISBN)

Infos

Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers.

Key Features
* Contains descriptions of nonfat food solids asbiopolymerswhich exhibit physical properties that are highly dependent on temperature, time, and water content
* Details the effects of water on the state and stability of foods
* Includes information on changes occuring in state and physicochemical properties during processing and storage
* The only book on phase and state transitions written specifically for the applications in food industry, product development, and research
* No recent competition

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Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It covers the role of water as a plasticizer, the effect of transitions on mechanical and chemical changes, and the application of modeling in predicting stability rates of changes. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. This book should become a valuable resource for anyone involved with food engineering, processing, storage, and quality, as well as those working on related properties of pharmaceuticals and other biopolymers. - Contains descriptions of nonfat food solids as"e;biopolymers"e;which exhibit physical properties that are highly dependent on temperature, time, and water content- Details the effects of water on the state and stability of foods- Includes information on changes occuring in state and physicochemical properties during processing and storage- The only book on phase and state transitions written specifically for the applications in food industry, product development, and research- No recent competition

Inhalt

Front Cover 1
Phase Transitions in Foods 4
Copyright Page 5
Contents 8
Preface 12
Chapter 1. Introduction to Phase Transitions 14
I. Introduction 14
II. Thermodynamics 15
III. Characterization of Phase Transitions 22
References 31
Chapter 2. Physical State and Molecular Mobility 32
I. Introduction 32
II. Crystallization and Melting 33
III. The Physical State of Amorphous Materials 39
IV. Molecular Mobility and Plasticization 47
References 60
Chapter 3. Methodology 62
I. Introduction 62
II. Determination of the Physical State 63
III. Physical Properties and Transition Temperatures 73
References 82
Chapter 4. Water and Phase Transitions 86
I. Introduction 86
II. Properties of Water 87
III. Water in Foods 99
References 116
Chapter 5. Food Components and Polymers 122
I. Introduction 122
II. Carbohydrates 123
III. Proteins 146
IV. Lipids 155
References 162
Chapter 6. Prediction of the Physical State 170
I. Introduction 170
II. Prediction of Water Plasticization 171
III. Mechanical Properties and Flow 183
References 201
Chapter 7. Time Dependent Phenomena 206
I. Introduction 206
II. Time-Dependent Properties of the Physical State 207
III. Collapse Phenomena 215
IV. Crystallization and Recrystallization 223
References 253
Chapter 8. Mechanical Properties 260
I. Introduction 260
II. Stiffness 261
III. Mechanical Properties and Crystallinity 275
References 280
Chapter 9. Reaction Kinetics 284
I. Introduction 284
II. Principles of Reaction Kinetics 285
III. Kinetics in Amorphous Foods 296
References 321
Chapter 10. Food Processing and Storage 326
I. Introduction 326
II. Food Processing 327
III. Food Formulation and Storage 346
References 358
Index 362
Food Science and Technology 374

Produkt-Details

• Erscheint lt. Verlag: 12.6.1995
• Mitarbeit: Herausgeber (Serie): Steve Taylor
• Sprache: englisch
• Themenwelt: Medizin / Pharmazie ► Allgemeines / Lexika
• Themenwelt: Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik ► Bauwesen
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-08-053873-8 / 0080538738
• ISBN-13: 978-0-08-053873-0 / 9780080538730