Non Equilibrium States and Glass Transitions in Foods

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

Produk Detail:

  • Author : Bhesh R. Bhandari
  • Publisher : Woodhead Publishing
  • Pages : 514 pages
  • ISBN : 0081003358
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKNon Equilibrium States and Glass Transitions in Foods

Non-Equilibrium States and Glass Transitions in Foods

Non-Equilibrium States and Glass Transitions in Foods
  • Author : Bhesh R. Bhandari,Yrjö H. Roos
  • Publisher : Woodhead Publishing
  • Release : 10 November 2016
GET THIS BOOKNon-Equilibrium States and Glass Transitions in Foods

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

Non-Equilibrium States and Glass Transitions in Foods

Non-Equilibrium States and Glass Transitions in Foods
  • Author : Bhesh R. Bhandari,Yrjö H. Roos
  • Publisher : Woodhead Publishing
  • Release : 10 November 2016
GET THIS BOOKNon-Equilibrium States and Glass Transitions in Foods

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

Phase Transitions in Foods

Phase Transitions in Foods
  • Author : Yrjö H. Roos,Yrjo H Roos
  • Publisher : Academic Press
  • Release : 12 June 1995
GET THIS BOOKPhase Transitions in Foods

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

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems
  • Author : Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrán,María del Pilar Buera,Jorge Welti-Chanes,Efrén Parada-Arias,Gustavo V. Barbosa-Cánovas
  • Publisher : Springer
  • Release : 23 July 2015
GET THIS BOOKWater Stress in Biological, Chemical, Pharmaceutical and Food Systems

Water Stress Management contains the invited lectures and selected oral and poster presentations of the 11th International Symposium on the Properties of Water (ISOPOW), which was held in Queretaro, Mexico 5-9 September 2010. The text provides a holistic description and discussion of state-of-the-art topics on the role of water in Biological, Chemical, Pharmaceutical and Food systems within a frame of an integrated approach and future trends on the subject. Different points-of-view about the state of water and phase transitions in a

Crystallization in Foods

Crystallization in Foods
  • Author : Richard W. Hartel
  • Publisher : Boom Koninklijke Uitgevers
  • Release : 31 March 2001
GET THIS BOOKCrystallization in Foods

In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with

Encyclopedia of Agricultural, Food, and Biological Engineering

Encyclopedia of Agricultural, Food, and Biological Engineering
  • Author : Dennis R. Heldman,Carmen I. Moraru
  • Publisher : CRC Press
  • Release : 21 October 2010
GET THIS BOOKEncyclopedia of Agricultural, Food, and Biological Engineering

The Definitive Reference for Food Scientists & EngineersThe Second Edition of the Encyclopedia of Agricultural, Food, and Biological Engineering focuses on the processes used to produce raw agricultural materials and convert the raw materials into consumer products for distribution. It provides an improved understanding of the processes used in

Non-equilibrium Phenomena in Confined Soft Matter

Non-equilibrium Phenomena in Confined Soft Matter
  • Author : Simone Napolitano
  • Publisher : Springer
  • Release : 28 August 2015
GET THIS BOOKNon-equilibrium Phenomena in Confined Soft Matter

This book deals with those properties of non-equilibrium soft matter that deviate greatly from the bulk properties as a result of nanoscale confinement.The ultimate physical origin of these confinement effects is not yet fully understood. At the state of the art, the discussion on confinement effects focuses on equilibrium properties, finite size effects and interfacial interactions. However this is a limited vision which does not fully capture the peculiar behaviour of soft matter under confinement and some exotic phenomena

The Vitreous State

The Vitreous State
  • Author : Ivan S. Gutzow,Jürn Schmelzer
  • Publisher : Springer Science & Business Media
  • Release : 11 November 2013
GET THIS BOOKThe Vitreous State

The present book is devoted to problems of a physically important state of condensed matter - the vitreous state. We tried to summarize here the experimental evidence and the different theoretical approaches - structural, thermodynamic and those of statistical physics - connected with the formation, the kinetic stability and with the general nature of glasses as a particular physical state. In addition, a summary is given on the information available concerning proces ses of nucleation and crystallization of glass-forming systems,

Food Properties Handbook, Second Edition

Food Properties Handbook, Second Edition
  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release : 28 May 2009
GET THIS BOOKFood Properties Handbook, Second Edition

Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservation, processing, storage, marketing, consumption, and even after consumption. Incorporating changes too numerous to list, this updated edition provides new measurement techniques, basic data compiled for diversified

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems
  • Author : Gustavo F. Gutiérrez-López,Liliana Alamilla-Beltrán,María del Pilar Buera,Jorge Welti-Chanes,Efrén Parada-Arias,Gustavo V. Barbosa-Cánovas
  • Publisher : Springer
  • Release : 23 July 2015
GET THIS BOOKWater Stress in Biological, Chemical, Pharmaceutical and Food Systems

Water Stress Management contains the invited lectures and selected oral and poster presentations of the 11th International Symposium on the Properties of Water (ISOPOW), which was held in Queretaro, Mexico 5-9 September 2010. The text provides a holistic description and discussion of state-of-the-art topics on the role of water in Biological, Chemical, Pharmaceutical and Food systems within a frame of an integrated approach and future trends on the subject. Different points-of-view about the state of water and phase transitions in a

Handbook of Food Preservation

Handbook of Food Preservation
  • Author : Mohammad Shafiur Rahman
  • Publisher : CRC Press
  • Release : 10 June 2020
GET THIS BOOKHandbook of Food Preservation

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food

Basic Principles of Membrane Technology

Basic Principles of Membrane Technology
  • Author : J. Mulder
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKBasic Principles of Membrane Technology

III . 2 Preparation of synthetic membranes 72 III . 3 Phase inversion membranes 75 III. 3. 1 Preparation by evaporation 76 III . 3. 2 Precipitation. from the vapour phase 76 III . 3. 3 Precipitation by controlled evaporation 76 Thermal precipitation 76 III . 3. 4 III . 3. 5 Immersion precipitation 77 Preparation techniques for immersion precipitation 77 III . 4 Flat membranes 77 III . 4. 1 78 III . 4. 2 Tubular membranes 81 III . 5 Preparation techniques for composite membranes 82 III. 5. 1 Interfacial polymerisation Dip-coating 83 III . 5. 2 III . 5. 3 Plasma polymerisation 86 III . 5. 4 Modification of homogeneous dense membranes 87 III . 6 Phase separation in polymer systems 89 III . 6. 1 Introduction 89 III . 6. 1. 1 Thermodynamics 89 III . 6. 2 Demixing processes 99 III . 6. 2. 1 Binary mixtures 99 III . 6. 2. 2 Ternary