Phase Transitions in Foods

Portada
Academic Press, 1995 M06 12 - 360 páginas
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.
  • 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
  • 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
 

Páginas seleccionadas

Contenido

Chapter 1 Introduction to Phase Transitions
1
Chapter 2 Physical State and Molecular Mobility
19
Chapter 3 Methodology
49
Chapter 4 Water and Phase Transitions
73
Chapter 5 Food Components and Polymers
109
Chapter 6 Prediction of the Physical State
157
Chapter 7 Time Dependent Phenomena
193
Chapter 8 Mechanical Properties
247
Chapter 9 Reaction Kinetics
271
Chapter 10 Food Processing and Storage
313
Index
349
Food Science and Technology
361
Derechos de autor

Otras ediciones - Ver todas

Phase Transitions in Foods
Yrjo H Roos,Stephan Drusch
Vista previa limitada - 2015
Phase Transitions in Foods
Yrjo H Roos,Stephan Drusch
Sin vista previa disponible - 2015
Phase Transitions in Foods
Yrjö H. Roos
Sin vista previa disponible - 1995

Términos y frases comunes

According allows amorphous amorphous food amount amylopectin applied behavior Blanshard carbohydrate cause changes collapse composition compounds concentration considered constant cooling critical crystalline crystallization curve decrease defined dehydration depression determined diagrams difference diffusion effect energy equation equilibrium et al experimental Figure followed food materials food solids fraction freeze-concentrated freezing frozen foods function gelatinization glass transition temperature glucose heat higher ice formation important increasing kinetics lactose Levine liquid loss lower matrix measure mechanical properties melting melting temperature mixtures modulus molecular weight observed obtained occur phase transitions physical plasticization pointed polymers powders predict pressure probably processing proteins reaction relationships relative relaxation reported shown in Figure Slade solids solutions sorption stability starch storage structure sucrose sugars suggested thermal tion typical values various viscosity volume water activity water content water plasticization

Acerca del autor (1995)

Prof. Roos is associated with the University College Cork, Ireland. His teaching and research activities involve food materials science including glass transition. More specifically, his main research interests include crystallization, freezing, dehydration, encapsulation, reaction kinetics, state transitions and water relations of food and biological materials. He is a known authority in developing and applying glass transition concept in various food systems. He has authored one book Phase transitions in foods and two co-edited books. He has published more than 200 papers including book chapters which are cited close to 8000 times (2014). Prof Roos has appeared on ISIHighlyCited.com as a highly cited scientist in the field of Agricultural Sciences. He is President (2013-) and an elected member of the Central Committee of International Symposium of Water in Foods (ISOPOW) and member of several international scientific organizations.

Yrjo ̈ H. Roos is Professor of Food Technology and Head of School of Food and Nutritional Sciences, University College, Cork, Ireland. He holds MSc and PhD from University of Helsinki. He has extensive experience from appointments in the Dairy Industry and universities in the USA, Finland and Ireland. His research in Food Science and Engineering covers Physical Chemistry of Foods and Food Materials Science, particularly Phase and State Transitions in Food Processing and Storage.

Información bibliográfica

TítuloPhase Transitions in Foods
Food Science and Technology
AutoresYrjö H. Roos, Yrjo H Roos
ColaboradorSteve Taylor
EditorAcademic Press, 1995
ISBN0080538738, 9780080538730
Largo360 páginas
  
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