Phase Transitions in Foods

Steve Taylor , Yrjo H. Roos

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. This book: contains descriptions of nonfat 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; and, includes information on changes occurring in state and physicochemical properties during processing and storage. This is the only book on phase and state transitions written specifically for the applications in food industry, product development, and research.
  • Limba : Engleza
  • Cuprins : Preface. Introduction to Phase Transitions. Physical State and Molecular Mobility. Methodology. Water and Phase Transitions. Food Components and Polymers. Prediction of the Physical State. Time-Dependent Phenomena. Mechanical Properties. Reaction Kinetics. Food Processing and Storage. Subject Index.
  • Data Publicarii : 12 Jun 1995
  • Format : Hardback
  • Numar pagini : 360
  • ISBN : 9780125953405
351.99 Lei
Disponibilitate : La comanda

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