Phase Transitions in Foods 2nd Edition by Stephan Drusch, Yrjö H Roos 0124080867 9780124080867

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Product details:

ISBN-10 :  0124080867 

ISBN-13 :  9780124080867

Author:  Stephan Drusch, Yrjö H Roos 

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.

Phase Transitions in Foods 2nd table of contents:

Chapter 1. Introduction to phase transitions
Abstract
1.1 Introduction
1.2 Thermodynamics
1.3 Characterization of Phase Transitions
References
Chapter 2. Physical state and molecular mobility
Abstract
2.1 Introduction
2.2 Crystallization and Melting
2.3 The Physical State of Amorphous Materials
2.4 Molecular Mobility and Plasticization
References
Chapter 3. Methodology
Abstract
3.1 Introduction
3.2 Determination of the Physical State and Crystallinity
3.3 Determination of Physical State and Molecular Mobility
3.4 Determination of Transition Temperatures and Structural Relaxations
References
Chapter 4. Water and phase transitions
Abstract
4.1 Introduction
4.2 Properties of Water
4.3 Water in Foods
References
Chapter 5. Food components and polymers
Abstract
5.1 Introduction
5.2 Carbohydrates
5.3 Proteins
5.4 Lipids
References
Chapter 6. Prediction of the physical state
Abstract
6.1 Introduction
6.2 Prediction of Plasticization
6.3 Mechanical Properties and Flow
6.4 Stiffness
References
Chapter 7. Time-dependent phenomena
Abstract
7.1 Introduction
7.2 Time-Dependent Properties of the Physical State
7.3 Collapse Phenomena
7.4 Crystallization and Recrystallization
References
Chapter 8. Reaction kinetics
Abstract
8.1 Introduction
8.2 Principles of Reaction Kinetics
8.3 Kinetics in Amorphous Foods
References
Chapter 9. Food processing and storage
Abstract
9.1 Introduction
9.2 Food Processing
9.3 Food Formulation and Storage

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Tags: Phase Transitions, Foods, Stephan Drusch, Yrjö H Roos