Phase Transitions in Foods
- Steve Taylor, University of Nebraska, Lincoln, NE, USA
- Yrjö Roos, Professor at the School of Food & Nutritional Sciences, University College Cork, Ireland
- 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.
Industrial researchers directly involved with food processing and product development, food science researchers and food science students (food engineering and food chemistry). Also of interest to agricultural and chemical engineers.