Phase Transitions in Foods

The most recent research and theories on phase transitions in foods, covering the role of water as a plasticizer and other key topics

Yrjo H Roos (Author), Stephan Drusch (Author)

9780124080867

Hardback, published 8 October 2015

380 pages
23.4 x 19 x 2.6 cm, 0.95 kg

"Collates a wealth of information that constitutes a reference source not only for food technologists and engineers but also, and perhaps more importantly, for proteins chemists, microbiologists, enzymologists, and the like, although they may not realize it without a careful reading...The book is the first to draw together salient information on phase and state transitions and the consequences of those transitions on the mechanical and physicochemical properties of foods, polymers, and some biological materials. As such, the book will become an essential reference text." --Journal of Food Composition and Analysis

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.

1. Introduction to Phase Transitions2. Physical State and Molecular Mobility 3. Methodology4. Water and Phase Transitions5. Food Components and Polymers6. Prediction of the Physical State7. Time-Dependent Phenomena8. Reaction Kinetics9. Food Processing and Storage

Subject Areas: Food & beverage technology [TDCT]