Phase transitions in foods / Yrjö H. Roos, Stephan Drusch.

Format:

Book

Author/Creator:

Roos, Yrjö H., author.

Drusch, Stephan, author.

Language:

English

Subjects (All):

Food--Composition.

Food.

Phase transformations (Statistical physics).

Physical Description:

1 online resource (0 p.)

Edition:

Second edition.

Place of Publication:

Amsterdam, [Netherlands] : Academic Press, 2016.

Language Note:

English

Summary:

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

Contents:

Front Cover

Phase Transitions in Foods

Copyright Page

Contents

About the Authors

Preface

1 Introduction to phase transitions

1.1 Introduction

1.2 Thermodynamics

1.2.1 Basic Terminology

1.2.2 First Law of Thermodynamics

1.2.2.1 Enthalpy

1.2.2.2 Heat capacity

1.2.3 Second Law of Thermodynamics

1.2.3.1 Entropy

1.2.3.2 Helmholtz free energy

1.2.3.3 Gibbs energy

1.3 Characterization of Phase Transitions

1.3.1 Phase Diagrams

1.3.2 Gibbs Energy of Phases

1.3.3 Classification of Phase Transitions

1.3.3.1 First-order transitions

1.3.3.2 Second-order and higher-order transitions

1.3.3.3 Effects of pressure on transition temperatures

1.3.4 Effects of Composition on Transition Temperatures

1.3.4.1 Raoult's law

1.3.4.2 Henry's law

References

2 Physical state and molecular mobility

2.1 Introduction

2.2 Crystallization and Melting

2.2.1 Nucleation and Crystal Growth

2.2.1.1 Nucleation

Homogeneous nucleation

Heterogeneous nucleation

Secondary nucleation

2.2.1.2 Crystal growth

2.3 The Physical State of Amorphous Materials

2.3.1 Mechanical Properties

2.3.1.1 Glass formation and glass transition

2.3.1.2 Young's modulus

2.3.1.3 Shear modulus

2.3.1.4 Storage and loss moduli

2.3.2 Characterization of the Physical State

2.3.2.1 The glassy state

2.3.2.2 Glass transition temperature range

2.3.2.3 Rubbery plateau region

2.3.2.4 Rubbery flow region

2.3.2.5 Liquid flow region

2.3.3 Glass Transition Theories

2.3.3.1 Free volume theory

2.3.3.2 Kinetic theory

2.3.3.3 Thermodynamic theory

2.3.3.4 Other theories

2.4 Molecular Mobility and Plasticization

2.4.1 Mechanical Properties

2.4.1.1 Relaxation times

The WLF equation

WLF constants

2.4.1.2 Viscosity

2.4.1.3 Dynamic mechanical properties.

2.4.2 Plasticization and Molecular Weight

2.4.2.1 Melting temperature

2.4.2.2 Glass transition and molecular weight

2.4.2.3 Glass transitions of mixtures

2.4.3 Crystallization of Amorphous Compounds

2.4.3.1 Nucleation and crystal growth

2.4.3.2 Crystallization kinetics

3 Methodology

3.1 Introduction

3.2 Determination of the Physical State and Crystallinity

3.2.1 Imaging Techniques

3.2.1.1 Optical microscopy

3.2.1.2 Electron microscopy

3.2.1.3 Atomic force microscopy

3.2.1.4 Magnetic resonance imaging and X-ray tomography

3.2.2 Diffraction Techniques

3.2.2.1 X-ray diffraction

3.2.2.2 Electron and neutron diffraction

3.2.3 Spectroscopic Techniques

3.3 Determination of Physical State and Molecular Mobility

3.3.1 NMR Spectroscopy

3.3.2 ESR Spectroscopy

3.3.3 Positron Annihilation Lifetime Spectroscopy

3.4 Determination of Transition Temperatures and Structural Relaxations

3.4.1 Calorimetry and Thermal Analysis

3.4.1.1 Enthalpy and volume in phase transitions

3.4.1.2 DSC and DTA

3.4.1.3 Thermal mechanical analysis

3.4.2 Mechanical and Dielectric Properties

3.4.2.1 Changes at glass transition temperature

3.4.2.2 Dynamic mechanical thermal analysis and mechanical spectroscopy

3.4.2.3 Dielectric properties

4 Water and phase transitions

4.1 Introduction

4.2 Properties of Water

4.2.1 Phase Behavior of Water

4.2.1.1 Phase behavior of pure water

4.2.1.2 Supercooled amorphous water

4.2.2 Water in Solutions

4.2.2.1 Freezing temperature depression

4.2.2.2 Boiling temperature elevation

4.2.2.3 Eutectic solutions

4.3 Water in Foods

4.3.1 Sorption Behavior

4.3.1.1 Sorption isotherms

4.3.1.2 Sorption models

BET model

GAB model

4.3.1.3 Water plasticization.

4.3.2 Ice Formation and Freeze-Concentration

4.3.2.1 Equilibrium freezing

Eutectic solutions

Supersaturated solutions

4.3.2.2 Nonequilibrium freezing

4.3.2.3 State diagrams

5 Food components and polymers

5.1 Introduction

5.2 Carbohydrates

5.2.1 Sugars

5.2.1.1 Melting and crystallization

5.2.1.2 Glass transitions

5.2.1.3 Mixtures of sugars

5.2.2 Starch

5.2.2.1 Physical state of native starches

5.2.2.2 Physical state of starch and starch components

Starch and starch components

Effect of composition

5.2.2.3 Gelatinization and melting

Birefringence

X-Ray diffraction

Differential scanning calorimetry

Effects of water on gelatinization and melting

Effects of solutes

5.2.2.4 Amylose-lipid complexes

5.3 Proteins

5.3.1 Denaturation

5.3.2 Glass Transition

5.3.2.1 Physical state of proteins

Cereal proteins

State diagrams

5.4 Lipids

5.4.1 Polymorphic Forms

5.4.1.1 Calorimetric studies

5.4.1.2 Other techniques

5.4.2 Melting of Fats and Oils

5.4.2.1 Melting behavior of fats and oils

5.4.2.2 Solid fat content

5.4.3 Mechanical Properties and Crystallinity

5.4.3.1 Mechanical properties and firmness

5.4.3.2 Plasticity

6 Prediction of the physical state

6.1 Introduction

6.2 Prediction of Plasticization

6.2.1 Fractional Models

6.2.1.1 Gordon-Taylor equation

6.2.1.2 Couchman-Karasz equation

6.2.1.3 Other equations

Couchman-Karasz equation-exact form

Fox equation

Pochan-Beatty-Hinman equation

Linear equation

Huang equation

6.2.2 Modeling Glass Transitions

6.2.2.1 Fractional modeling of water plasticization

6.2.2.2 Combined models of water activity and glass transition

6.2.2.3 Inclusion of water sorption models

6.3 Mechanical Properties and Flow.

6.3.1 Viscosity of Amorphous Foods

6.3.1.1 Viscosity of frozen foods

6.3.1.2 Viscosity of low-moisture foods

Effect of thermal plasticization

Effects of water plasticization

6.3.2 Viscoelastic Properties

6.3.2.1 Relaxation time and time-temperature superposition principle

6.3.2.2 Master curves of biologic materials

6.3.2.3 Effect of molecular mass

6.4 Stiffness

6.4.1 Modulus Curves of Food Materials

6.4.1.1 Effect of water on mechanical properties

6.4.1.2 Mathematical analysis of stiffness

7 Time-dependent phenomena

7.1 Introduction

7.2 Time-Dependent Properties of the Physical State

7.2.1 Glass Formation

7.2.1.1 Glass formation from melt

7.2.1.2 Glass formation by solvent removal

Dehydration

Freezing

Freeze-drying

7.2.2 Structural Relaxation Phenomena in Amorphous Foods

7.2.2.1 Enthalpy relaxations

7.2.2.2 Structural relaxation times

7.3 Collapse Phenomena

7.3.1 Stickiness and Caking

7.3.1.1 Stickiness

7.3.1.2 Caking

7.3.2 Collapse

7.3.2.1 Collapse and glass transition

7.3.2.2 Collapse time

7.3.2.3 Diffusivity

7.4 Crystallization and Recrystallization

7.4.1 Crystallization of Amorphous Sugars

7.4.1.1 Crystallization of amorphous sugars

Effect of water

Effect of temperature

Crystallization kinetics

7.4.1.2 Crystallization of sugars in amorphous foods

Low-moisture foods

Frozen foods

7.4.2 Ice Formation and Recrystallization

7.4.2.1 Ice formation

7.4.2.2 Recrystallization of ice

Recrystallization mechanisms

Recrystallization in frozen foods

Control of recrystallization

7.4.3 Retrogradation of Starch

7.4.3.1 Starch and starch components

7.4.3.2 Staling of bread

8 Reaction kinetics

8.1 Introduction

8.2 Principles of Reaction Kinetics

8.2.1 Reaction Order.

8.2.1.1 Zero-order reactions

8.2.1.2 First-order reactions

8.2.1.3 Second-order reactions

8.2.2 Temperature Dependence

8.2.2.1 Q10 approach

8.2.2.2 Arrhenius equation

8.2.2.3 WLF equation

8.3 Kinetics in Amorphous Foods

8.3.1 Low-water Foods

8.3.1.1 Mobility and reaction rates

8.3.1.2 Diffusion-limited reactions

8.3.1.3 Water plasticization

8.3.1.4 Observed kinetics

Nonenzymatic browning

Other changes

8.3.1.5 Effects of structural transformations

Collapse

Crystallization

8.3.1.6 Stability maps

8.3.2 Frozen Foods

8.3.2.1 Quality changes in frozen foods

8.3.2.2 Arrhenius and WLF kinetics

9 Food processing and storage

9.1 Introduction

9.2 Food Processing

9.2.1 Dehydration and Agglomeration

9.2.1.1 Quality changes in dehydration

9.2.1.2 Flavor retention and encapsulation

9.2.1.3 Agglomeration

9.2.1.4 Size reduction

9.2.2 Melt Processing and Extrusion

9.2.2.1 Plasticization and melting

9.2.2.2 Structural properties

9.2.2.3 Flavor encapsulation

9.3 Food Formulation and Storage

9.3.1 Stability and Its Prediction

9.3.1.1 Low-water foods

9.3.1.2 Frozen foods

9.3.2 Food Formulation

9.3.2.1 Food composition

Effects in food processing

Food composition and stability

9.3.2.2 Application of state diagrams

Index

Back Cover.

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on online resource; title from PDF title page (ebrary, viewed December 2, 2015).

ISBN:

0-12-407922-9

0-12-408086-3

OCLC:

928778416