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 Bhandari
  • Publisher : Woodhead Publishing
  • Pages : 510 pages
  • ISBN : 9780081003091
  • 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 Bhandari
  • Publisher : Woodhead Publishing
  • Release : 22 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 : Yrjo H Roos,Stephan Drusch
  • Publisher : Academic Press
  • Release : 05 October 2015
GET THIS BOOKPhase 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

Handbook of Food Engineering, Third Edition

Handbook of Food Engineering, Third Edition
  • Author : Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov
  • Publisher : CRC Press
  • Release : 19 December 2018
GET THIS BOOKHandbook of Food Engineering, Third Edition

The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new 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. In addition to chapters on the

The Glass Transition

The Glass Transition
  • Author : E. Donth
  • Publisher : Springer Science & Business Media
  • Release : 17 April 2013
GET THIS BOOKThe Glass Transition

Describes and interrelates the following processes: cooperative alpha processes in a cold liquid, structural relaxation in the glass near Tg, the Johari-Goldstein beta process, the Williams-Götze process in a warm liquid, fast nonactivated cage rattling and boson peak, and ultraslow Fischer modes.

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

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

Water Relationships in Foods

Water Relationships in Foods
  • Author : Harry Levine,Louise Slade
  • Publisher : Springer Science & Business Media
  • Release : 30 September 1991
GET THIS BOOKWater Relationships in Foods

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

Physical Chemistry of Foods

Physical Chemistry of Foods
  • Author : SCHWARTZBERG
  • Publisher : CRC Press
  • Release : 11 June 1992
GET THIS BOOKPhysical Chemistry of Foods

This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food processing, distribution and use.;Written by 23 authorities in the field, Physical Chemistry of Foods: treats factors controlling crystallization, cross-linking reactions, dispersion and surface-adsorption processes in foods and clarifies how to modify crystal size distribution, stabilize dispersions and minimize fouling; explores uptake competition between mineral nutrients - offering guidelines for efficient uptake and absorption;

Polymer Glasses

Polymer Glasses
  • Author : Connie B. Roth
  • Publisher : CRC Press
  • Release : 12 December 2016
GET THIS BOOKPolymer Glasses

"the present book will be of great value for both newcomers to the field and mature active researchers by serving as a coherent and timely introduction to some of the modern approaches, ideas, results, emerging understanding, and many open questions in this fascinating field of polymer glasses, supercooled liquids, and thin films" –Kenneth S. Schweizer, Morris Professor of Materials Science & Engineering, University of Illinois at Urbana-Champaign (from the Foreword) This book provides a timely and comprehensive overview of molecular level

Water Properties in Food, Health, Pharmaceutical and Biological Systems

Water Properties in Food, Health, Pharmaceutical and Biological Systems
  • Author : David S. Reid,Tanaboon Sajjaanantakul,Peter J. Lillford,Sanguansri Charoenrein
  • Publisher : John Wiley & Sons
  • Release : 29 November 2010
GET THIS BOOKWater Properties in Food, Health, Pharmaceutical and Biological Systems

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

Physico-Chemical Aspects of Food Processing

Physico-Chemical Aspects of Food Processing
  • Author : S.T. Beckett
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKPhysico-Chemical Aspects of Food Processing

Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly automated one with continuously operating high speed production lines. In addition, consumers have developed a greater expectation for consistently high standard products and coupled this with demands for such things as a more natural flavour, lower fat etc. The need for an