phase transitions in foods

Phase Transitions In Foods
Author: Yrjo H Roos
Publisher: Academic Press
Release Date: 2015-10-05
Pages: 380
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

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

Phase Transitions In Foods
Author: Yrjö H. Roos
Publisher: Academic Press
Release Date: 1995-06-12
Pages: 360
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

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. 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

Phase State Transitions In Foods  Chemical Structural And Rheological Changes
Author: Rao
Publisher: CRC Press
Release Date: 1998-05-27
Pages: 408
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

"Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the most effective ways to move product development forward. Provides a fundamental understanding of transition phenomena, food components, and products, and unit operations. "

Phase Transitions In Foods
Author: Yrjö H. Roos
Publisher:
Release Date: 2016
Pages:
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Glass Transition And Phase Transitions In Food And Biological Materials
Author: Jasim Ahmed
Publisher: John Wiley & Sons
Release Date: 2017-04-24
Pages: 496
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

16.2.2 Pasting Properties of Starches

State And Phase Transitions And Quality Changes In Frozen Starch Rich Foods
Author: Pavitra Krishna Kumar
Publisher:
Release Date: 2019
Pages:
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

The frozen food industry is growing, owing to changes in lifestyle among consumers. The science and technology of food freezing has advanced rapidly--ice crystal visualization and control of crystal growth and assisted freezing technologies have led to frozen foods with better stability and properties during their shelf life. However, there is loss in quality of frozen food due to unavoidable temperature fluctuations during handling, storage and transportation. Based on their characteristic thermal transition temperatures, food matrices undergo changes in state and phase during temperature fluctuation from the frozen state, leading to ice recrystallization. There is repeated melting and refreezing of ice crystals in frozen food, leading to change in their number, size, shape and location within the food. As a result, there is loss in the physical, chemical and microbial quality of the food. In this study, frozen starch-rich foods, namely potato and rice have been chosen. The thermal transition parameters of these foods have been determined, and phase and state transitions have been induced by temperature fluctuations. The resulting ice recrystallization has been examined microscopically. The accompanying changes in hardness of potato and in starch retrogradation enthalpy of rice have been measured. The results indicate that the extent of ice recrystallization relates well with state/phase transitions in potato and rice. However, there is no impact on hardness in potato as a result of temperature fluctuation. Also, there is reduction in the starch retrogradation enthalpy of rice as a result of temperature fluctuation during frozen storage. Hence, starch-rich foods are less sensitive to temperature fluctuations compared to protein (e.g. fish) and sugar-rich (e.g. mango) foods. The study will lead to an optimized frozen storage management during the commercial handling of a wide variety of frozen foods. Foods such as ice cream, fish etc. that are more susceptible to the implications of temperature fluctuation could be placed closer to evaporator, where there is less temperature fluctuation. Foods such as fries and sushi could be placed closer to doors of the cold room, where there is more temperature fluctuation, due to repeated opening and closing of the door.

Non Equilibrium States And Glass Transitions In Foods
Author: Bhesh R. Bhandari
Publisher: Woodhead Publishing
Release Date: 2016-11-10
Pages: 514
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods. After brief introductory chapters introduce the science behind non-equilibrium states and glass transitions in foods, the book details how glass transition temperature is affected by composition and the ways it influences processability and physico-chemical changes during the storage of foods, also exploring how these effects can be controlled. The second section looks at individual foods, highlighting the implications of non-equilibrium states and glass transitions within these foods. Maintaining and improving the quality of food is of upmost importance to food companies who have to ensure that the shelf life of their products is as long as possible. A large amount of research has been performed into glass transitions in food over the last few years, however there has not been a comprehensive review. This book fills that gap. Provides the only book on the market that covers non-equilibrium states and glass transitions in food from a practical standpoint Presents food industry professionals in the area of food quality with essential information on the effects of glass transitions and non-equilibrium states on the shelf life of specific products Edited by global leaders in glass transition technology in foods

Water Relationships In Foods
Author: Harry Levine
Publisher: Springer Science & Business Media
Release Date: 1991-09-30
Pages: 836
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

This book was developed from the papers presented at a symposium on "Water Relationships in Foods," which was held from April 10-14, 1989 at the 197th National Meeting of the American Chemical Society in Dallas, Texas, under the auspices of the Agricultural and Food Chemistry Division of ACS. The editors of this book organized the symposium to bring tagether an es teemed group of internationally respected experts, currently active in the field of water relationships in foods, to discuss recent advances in the 1980's and future trends for the 1990's. It was the hope of all these con tributors that this ACS symposium would become a memorable keystone above the foundation underlying the field of "water in foods. " This strong foundation has been constructed in large part from earlier technical conferences and books such as the four milestone International Symposia on the Properties of Water (ISOPOW I-IV), the recent IFT BasicSymposium on "Water Activity" and Penang meeting on Food Preservation by Maisture Control, as well as the key fundamental contributions from the classic 1980 ACS Symposium Series #127 on Water in Polymers, and from Felix Franks' famous seven-volume Comprehensive Treatise on Water plus five subsequent volumes of the ongoing Water Science Reviews. The objective of the 1989 ACS symposiumwas to build on this foun dation by emphasizing the most recent and maj or advanc.

Encyclopedia Of Agricultural  Food  And Biological Engineering  Print
Author: Dennis R. Heldman
Publisher: CRC Press
Release Date: 2003-08-29
Pages: 1208
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

PRINT/ONLINE PRICING OPTIONS AVAILABLE UPON REQUEST AT [email protected]

Microstructural Principles Of Food Processing And Engineering
Author: José Miguel Aguilera
Publisher: Springer Science & Business Media
Release Date: 1999-09-30
Pages: 432
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

Food Materials Science And Engineering
Author: Bhesh Bhandari
Publisher: John Wiley & Sons
Release Date: 2012-07-30
Pages: 416
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.

Encapsulated And Powdered Foods
Author: Charles Onwulata
Publisher: CRC Press
Release Date: 2005-05-26
Pages: 528
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.

Advanced Dairy Chemistry Volume 3
Author: P. F. Fox
Publisher: Springer Science & Business Media
Release Date: 1992
Pages: 536
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

This is the third volume in the series on the chemistry and physical properties of milk constituents. Volumes 1 and 2 dealt with the commercially important constituents proteins and lipids, respectively. Although the constituents dealt with in this volume are of less commercial importance, they are, nevertheless, of major significance in the chemical, physical, technological, nutritional and physiological properties of milk and milk products. Advanced Dairy Chemistry Volume 3 is the most comprehensive book available on the subject. The constituents of milk dealt with in this volume are lactose, water, milk salts and vitamins. The chemical and enzymatic modification of lactose and the physico-chemical properties of milk are also discussed. This book is a second edition of the very successful third volume in the series Developments in Dairy Chemistry. Professor Fox, a world authority in this field, has pulled together an impressive international list of contributors, providing a title that will be great use to personnel working within the dairy industry and those in academics and research.

Modern Biopolymer Science
Author: Stefan Kasapis
Publisher: Academic Press
Release Date: 2009-07-21
Pages: 640
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Industrialists developing new food and pharmaceutical products face the challenge of innovation in an increasingly competitive market that must consider incredient cost, product added-value, expectations of a healthy life-style, improved sensory impact, controlled delivery of active compounds and last, but not lease, product stability. While much work has been done to explore, understand, and address these issues, a gap has emerged between recent advances in fundamental knowledge and its direct application to product situations with a growing need for scientific input. Modern Biopolymer Science matches science to application by first acknowledging the differing viewpoints between those working with low-solids and those working with high-solids, and then sharing the expertise of those two camps under a unified framework of materials science. * Real-world utilisation of fundamental science to achieve breakthroughs in product development * Includes a wide range of related aspects of low and high-solids systems for foods and pharmaceuticals * Covers more than bio-olymer science in foods by including biopolymer interactions with bioactive compounds, issues of importance in drug delivery and medicinal chemistry

Physical Chemistry Of Foods
Author: Pieter Walstra
Publisher: CRC Press
Release Date: 2002-10-08
Pages: 832
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Food Properties Handbook
Author: M. Shafiur Rahman
Publisher: CRC Press
Release Date: 1995-08-31
Pages: 528
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

133 Illustrations and 252 tables make it fast and easy for you to find the information you need. This is the first definitive source of data on physical, thermal, and thermodynamic properties of foods. You can solve your problems in food processing, preservation, process design and control, product development, stability determination, and sensory analysis. With this important new book you can access both theoretical and practical data on properties measurement, discover how to apply the data to your specific problems, and make more accurate predictions.

Encyclopedia Of Life Support Systems
Author: Gustavo V. Barbosa-Cánovas
Publisher: United Nations Educational
Release Date: 2005
Pages: 802
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

With an increasing global population, developing efficient methods for the mass production of food supplies has become crucial. Food engineering provides a vital link between primary food production and final consumption. As part of the online Encyclopedia of Life Support Systems (EOLSS), Food Engineering is a multi-author work that provides a rich source of information on the fundamental aspects of food processing, preservation, production and consumption. It discusses the basics underlying food transformation from both the standpoint of food technology and food engineering. This publication is essential reading for educators, university students, professional practitioners and decision- makers at all levels

Handbook Of Food Engineering  Second Edition
Author: Dennis R. Heldman
Publisher: CRC Press
Release Date: 2006-11-06
Pages: 1040
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manufacture of the highest quality food products at the lowest possible cost. Handbook of Food Engineering, Second Edition assembles the most recent information available for the efficient design and development of processes used in the manufacturing of food products, along with traditional background and fundamental information. In keeping with the comprehensive and informative style of the original, this second edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. Beginning with a review of the properties of food and food ingredients and the traditional unit operations associated with food manufacture, the book moves on to discuss specific points associated with freezing, concentration, dehydration, thermal processing, and extrusion. Key chapters cover basic concepts of the transport and storage of liquids and solids, as well as important topics in packaging, cleaning, and sanitation. New information on membrane processes addresses not only liquid concentration, but also other applications for membranes in food processing. The chapters on mass transfer in foods and food packaging have been extensively revised. Delineating the concepts of engineering as they are applied to the latest advancements in food manufacture, Handbook of Food Engineering, Second Edition contributes to the evolution of food engineering as an interface between engineering and other food sciences.

Introduction To Physical Polymer Science
Author: Leslie H. Sperling
Publisher: John Wiley & Sons
Release Date: 2015-02-02
Pages: 880
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

An Updated Edition of the Classic Text Polymers constitute the basis for the plastics, rubber, adhesives, fiber, and coating industries. The Fourth Edition of Introduction to Physical Polymer Science acknowledges the industrial success of polymers and the advancements made in the field while continuing to deliver the comprehensive introduction to polymer science that made its predecessors classic texts. The Fourth Edition continues its coverage of amorphous and crystalline materials, glass transitions, rubber elasticity, and mechanical behavior, and offers updated discussions of polymer blends, composites, and interfaces, as well as such basics as molecular weight determination. Thus, interrelationships among molecular structure, morphology, and mechanical behavior of polymers continue to provide much of the value of the book. Newly introduced topics include: * Nanocomposites, including carbon nanotubes and exfoliated montmorillonite clays * The structure, motions, and functions of DNA and proteins, as well as the interfaces of polymeric biomaterials with living organisms * The glass transition behavior of nano-thin plastic films In addition, new sections have been included on fire retardancy, friction and wear, optical tweezers, and more. Introduction to Physical Polymer Science, Fourth Edition provides both an essential introduction to the field as well as an entry point to the latest research and developments in polymer science and engineering, making it an indispensable text for chemistry, chemical engineering, materials science and engineering, and polymer science and engineering students and professionals.

Water Properties In Food  Health  Pharmaceutical And Biological Systems
Author: David S. Reid
Publisher: John Wiley & Sons
Release Date: 2010-11-29
Pages: 804
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include: Latest findings in the properties of water in food, pharmaceutical and biological systems Coverage of the 10th International Symposium on the Properties of Water (ISOPOW) Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterials Reflects the vast array of research and applications of water world wide