Phase transitions in foods / Yrjo H. Roos.

Format:

Book

Author/Creator:

Roos, Yrjö H.

Series:

Food science and technology international series.

Food science and technology international series

Language:

English

Subjects (All):

Food--Composition.

Food.

Phase transformations (Statistical physics).

Physical Description:

1 online resource (375 p.)

Place of Publication:

San Diego : Academic Press, c1995.

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 invol

Contents:

Front Cover; Phase Transitions in Foods; Copyright Page; Contents; Preface; Chapter 1. Introduction to Phase Transitions; I. Introduction; II. Thermodynamics; III. Characterization of Phase Transitions; References; Chapter 2. Physical State and Molecular Mobility; I. Introduction; II. Crystallization and Melting; III. The Physical State of Amorphous Materials; IV. Molecular Mobility and Plasticization; References; Chapter 3. Methodology; I. Introduction; II. Determination of the Physical State; III. Physical Properties and Transition Temperatures; References

Chapter 4. Water and Phase TransitionsI. Introduction; II. Properties of Water; III. Water in Foods; References; Chapter 5. Food Components and Polymers; I. Introduction; II. Carbohydrates; III. Proteins; IV. Lipids; References; Chapter 6. Prediction of the Physical State; I. Introduction; II. Prediction of Water Plasticization; III. Mechanical Properties and Flow; References; Chapter 7. Time Dependent Phenomena; I. Introduction; II. Time-Dependent Properties of the Physical State; III. Collapse Phenomena; IV. Crystallization and Recrystallization; References; Chapter 8. Mechanical Properties

I. IntroductionII. Stiffness; III. Mechanical Properties and Crystallinity; References; Chapter 9. Reaction Kinetics; I. Introduction; II. Principles of Reaction Kinetics; III. Kinetics in Amorphous Foods; References; Chapter 10. Food Processing and Storage; I. Introduction; II. Food Processing; III. Food Formulation and Storage; References; Index; Food Science and Technology

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

ISBN:

1-281-03354-5

9786611033545

0-08-053873-8

OCLC:

476109720