Phase Transitions in Foods
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.
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amorphous food amorphous materials amorphous sugars amylopectin amylose behavior Biliaderis carbohydrate Cereal Chem Chpt collapse compounds crystalline decrease defined dehydration diagrams differential scanning calorimetry diffusion effect of water endotherm enthalpy equilibrium food components food materials food processing Food Sci food solids freeze-concentrated solute freeze-dried freezing temperature frozen foods function gelatinization Gibbs energy glass transition temperature glucose glutenin heat capacity ice formation ice melting Kalichevsky kinetics Labuza lactose Levine and Slade Lillford lipids liquid low water contents maltodextrin maximally freeze-concentrated mechanical properties melting temperature modulus molecular mobility molecular weight molecules Nottingham University Press nucleation observed occur phase transitions physical polymers predict pressure proteins rate constant reaction rate recrystallization relaxation Roos and Karel shown in Figure Slade and Levine solute matrix Sperling stability starch stickiness structure sucrose supercooled temperature dependence temperature range thermal thermodynamic time-dependent values various viscoelastic viscosity water activity water content water plasticization