Elsevier S & T

Phase Transitions in Foods

Roos, Yrjö H.; Roos, Yrjo H

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Table of contents
  • Cover
  • Contentsvii
  • Prefacexi
  • Chapter 1. Introduction to Phase Transitions1
  • I. Introduction1
  • II. Thermodynamics2
  • III. Characterization of Phase Transitions9
  • References18
  • Chapter 2. Physical State and Molecular Mobility19
  • I. Introduction19
  • II. Crystallization and Melting20
  • III. The Physical State of Amorphous Materials26
  • IV. Molecular Mobility and Plasticization34
  • References47
  • Chapter 3. Methodology49
  • I. Introduction49
  • II. Determination of the Physical State50
  • III. Physical Properties and Transition Temperatures60
  • References69
  • Chapter 4. Water and Phase Transitions73
  • I. Introduction73
  • II. Properties of Water74
  • III. Water in Foods86
  • References103
  • Chapter 5. Food Components and Polymers109
  • I. Introduction109
  • II. Carbohydrates110
  • III. Proteins133
  • IV. Lipids142
  • References149
  • Chapter 6. Prediction of the Physical State157
  • I. Introduction157
  • II. Prediction of Water Plasticization158
  • III. Mechanical Properties and Flow170
  • References188
  • Chapter 7. Time Dependent Phenomena193
  • I. Introduction193
  • II. Time-Dependent Properties of the Physical State194
  • III. Collapse Phenomena202
  • IV. Crystallization and Recrystallization210
  • References240
  • Chapter 8. Mechanical Properties247
  • I. Introduction247
  • II. Stiffness248
  • III. Mechanical Properties and Crystallinity262
  • References267
  • Chapter 9. Reaction Kinetics271
  • I. Introduction271
  • II. Principles of Reaction Kinetics272
  • III. Kinetics in Amorphous Foods283
  • References308
  • Chapter 10. Food Processing and Storage313
  • I. Introduction313
  • II. Food Processing314
  • III. Food Formulation and Storage333
  • References345
  • Index349
  • Food Science and Technology361
Book details
  • Vendor Elsevier S & T
  • SKU 9780125953405
  • ISBN-13 9780080538730
  • Author Roos, Yrjö H.; Roos, Yrjo H
  • Category Technology & Engineering
  • Subject Food Science

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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.

Key Features
* 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