Phase Transitions in Foods - 2nd Edition - ISBN: 9780124080867, 9780124079229

Phase Transitions in Foods

2nd Edition

Authors: Yrjo H Roos Stephan Drusch
eBook ISBN: 9780124079229
Hardcover ISBN: 9780124080867
Imprint: Academic Press
Published Date: 1st October 2015
Page Count: 380
Tax/VAT will be calculated at check-out Price includes VAT (GST)
30% off
30% off
30% off
30% off
30% off
20% off
20% off
30% off
30% off
30% off
30% off
30% off
20% off
20% off
30% off
30% off
30% off
30% off
30% off
20% off
20% off
30% off
30% off
30% off
30% off
30% off
20% off
20% off
141.77
99.24
99.24
99.24
99.24
99.24
113.42
113.42
89.95
62.97
62.97
62.97
62.97
62.97
71.96
71.96
75.99
53.19
53.19
53.19
53.19
53.19
60.79
60.79
124.95
87.47
87.47
87.47
87.47
87.47
99.96
99.96
Unavailable
Price includes VAT (GST)
× DRM-Free

Easy - Download and start reading immediately. There’s no activation process to access eBooks; all eBooks are fully searchable, and enabled for copying, pasting, and printing.

Flexible - Read on multiple operating systems and devices. Easily read eBooks on smart phones, computers, or any eBook readers, including Kindle.

Open - Buy once, receive and download all available eBook formats, including PDF, EPUB, and Mobi (for Kindle).

Institutional Access

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

Description

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.

Key Features

  • 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

Readership

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.

Table of Contents

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
  • 9.1 Introduction
  • 9.2 Food Processing
  • 9.3 Food Formulation and Storage
  • References

Details

No. of pages:
380
Language:
English
Copyright:
© Academic Press 2016
Published:
Imprint:
Academic Press
eBook ISBN:
9780124079229
Hardcover ISBN:
9780124080867

About the Author

Yrjo H Roos

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.

Affiliations and Expertise

Professor of Food Technology and Head of the School of Food and Nutritional Sciences at University College, Cork, Ireland

Stephan Drusch

Stephan Drusch is Professor for Food Technology and Food Material Science at the Technische Universita¨t Berlin. He studied at the University of Kiel (Diploma, PhD) and worked as a researcher in the dairy industry, at the University of Kiel and the University of Milan. His research activites focus on structure-function relationships in food processing with emphasis on dispersed systems and the encapsulation of food ingredients.

Affiliations and Expertise

Head of the Department of Food Technology and Food Material Science at Technische Universität Berlin, Germany

Reviews

"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