Phase Transitions in Foods

ISBN-13: 9780124080867 / Angielski / Twarda / 2015 / 380 str.

Roos, Yrjo H Drusch, Stephan

Opis

Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing 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 change. The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. It 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 non-fat food solids as "biopolymers" 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 occurring 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

Recenzje

"Collates a wealth of information that constitutes a reference source not only for food technologists and engineers but also, and perhaps more importantly, for proteins chemists, microbiologists, enzymologists, and the like, although they may not realize it without a careful reading...The book is the first to draw together salient information on phase and state transitions and the consequences of those transitions on the mechanical and physicochemical properties of foods, polymers, and some biological materials. As such, the book will become an essential reference text." --Journal of Food Composition and Analysis

Spis treści

1. Introduction to Phase Transitions2. Physical State and Molecular Mobility 3. Methodology4. Water and Phase Transitions5. Food Components and Polymers6. Prediction of the Physical State7. Time-Dependent Phenomena8. Reaction Kinetics9. Food Processing and Storage