Phase Transitions in Foods

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.

The volume presents methods for detecting changes in the physical state and various techniques used to analyze phase behavior of biopolymers and food components. It 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 non-fat 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 occurring 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

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.

Chapter 1. Introduction to phase transitions

• Abstract
• 1.1 Introduction
• 1.2 Thermodynamics
• 1.3 Characterization of Phase Transitions
• References

Chapter 2. Physical state and molecular mobility

• Abstract
• 2.1 Introduction
• 2.2 Crystallization and Melting
• 2.3 The Physical State of Amorphous Materials
• 2.4 Molecular Mobility and Plasticization
• References

Chapter 3. Methodology

• Abstract
• 3.1 Introduction
• 3.2 Determination of the Physical State and Crystallinity
• 3.3 Determination of Physical State and Molecular Mobility
• 3.4 Determination of Transition Temperatures and Structural Relaxations
• References

Chapter 4. Water and phase transitions

• Abstract
• 4.1 Introduction
• 4.2 Properties of Water
• 4.3 Water in Foods
• References

Chapter 5. Food components and polymers

• Abstract
• 5.1 Introduction
• 5.2 Carbohydrates
• 5.3 Proteins
• 5.4 Lipids
• References

Chapter 6. Prediction of the physical state

• Abstract
• 6.1 Introduction
• 6.2 Prediction of Plasticization
• 6.3 Mechanical Properties and Flow
• 6.4 Stiffness
• References

Chapter 7. Time-dependent phenomena

• Abstract
• 7.1 Introduction
• 7.2 Time-Dependent Properties of the Physical State
• 7.3 Collapse Phenomena
• 7.4 Crystallization and Recrystallization
• References

Chapter 8. Reaction kinetics

• Abstract
• 8.1 Introduction
• 8.2 Principles of Reaction Kinetics
• 8.3 Kinetics in Amorphous Foods
• References

Chapter 9. Food processing and storage

• Abstract<