Phase 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 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

Produk Detail:

  • Author : Yrjö H. Roos
  • Publisher : Academic Press
  • Pages : 360 pages
  • ISBN : 9780080538730
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKPhase Transitions in Foods

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

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

Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes

Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes
  • Author : Rao
  • Publisher : CRC Press
  • Release : 27 May 1998
GET THIS BOOKPhase/State Transitions in Foods, Chemical,Structural and Rheological Changes

"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. "

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 Cell Biology

Phase Transitions in Cell Biology
  • Author : Gerald H. Pollack,Wei-Chun Chin
  • Publisher : Springer Science & Business Media
  • Release : 15 August 2008
GET THIS BOOKPhase Transitions in Cell Biology

Phase transitions occur throughout nature. The most familiar example is the one that occurs in water – the abrupt, discontinuous transition from a liquid to a gas or a solid, induced by a subtle environmental change. Practically magical, the ever-so-slight shift of temperature or pressure can induce an astonishing transition from one entity to another entity that bears little resemblance to the first. So "convenient" a feature is seen throughout the domains of physics and chemistry, and one is therefore led

Phase Transitions

Phase Transitions
  • Author : Ricard V. Solé
  • Publisher : Princeton University Press
  • Release : 14 August 2011
GET THIS BOOKPhase Transitions

Phase transitions--changes between different states of organization in a complex system--have long helped to explain physics concepts, such as why water freezes into a solid or boils to become a gas. How might phase transitions shed light on important problems in biological and ecological complex systems? Exploring the origins and implications of sudden changes in nature and society, Phase Transitions examines different dynamical behaviors in a broad range of complex systems. Using a compelling set of examples, from gene networks

Lectures On Phase Transitions And The Renormalization Group

Lectures On Phase Transitions And The Renormalization Group
  • Author : Nigel Goldenfeld
  • Publisher : CRC Press
  • Release : 08 March 2018
GET THIS BOOKLectures On Phase Transitions And The Renormalization Group

Covering the elementary aspects of the physics of phases transitions and the renormalization group, this popular book is widely used both for core graduate statistical mechanics courses as well as for more specialized courses. Emphasizing understanding and clarity rather than technical manipulation, these lectures de-mystify the subject and show precisely "how things work." Goldenfeld keeps in mind a reader who wants to understand why things are done, what the results are, and what in principle can go wrong. The book

Foams and Emulsions

Foams and Emulsions
  • Author : J.F. Sadoc,N. Rivier
  • Publisher : Springer Science & Business Media
  • Release : 31 March 1999
GET THIS BOOKFoams and Emulsions

A general and introductory survey of foams, emulsions and cellular materials. Foams and emulsions are illustrations of some fundamental concepts in statistical thermodynamics, rheology, elasticity and the physics and chemistry of divided media and interfaces. They also give rise to some of the most beautiful geometrical shapes and tilings, ordered or disordered. The chapters are grouped into sections having fairly loose boundaries. Each chapter is intelligible alone, but cross referencing means that the few concepts that may not be familiar

Phase Transitions in Combinatorial Optimization Problems

Phase Transitions in Combinatorial Optimization Problems
  • Author : Alexander K. Hartmann,Martin Weigt
  • Publisher : John Wiley & Sons
  • Release : 12 May 2006
GET THIS BOOKPhase Transitions in Combinatorial Optimization Problems

A concise, comprehensive introduction to the topic of statistical physics of combinatorial optimization, bringing together theoretical concepts and algorithms from computer science with analytical methods from physics. The result bridges the gap between statistical physics and combinatorial optimization, investigating problems taken from theoretical computing, such as the vertex-cover problem, with the concepts and methods of theoretical physics. The authors cover rapid developments and analytical methods that are both extremely complex and spread by word-of-mouth, providing all the necessary basics in

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

Statistical Mechanics of Phase Transitions

Statistical Mechanics of Phase Transitions
  • Author : J. M. Yeomans
  • Publisher : Clarendon Press
  • Release : 07 May 1992
GET THIS BOOKStatistical Mechanics of Phase Transitions

The book provides an introduction to the physics which underlies phase transitions and to the theoretical techniques currently at our disposal for understanding them. It will be useful for advanced undergraduates, for post-graduate students undertaking research in related fields, and for established researchers in experimental physics, chemistry, and metallurgy as an exposition of current theoretical understanding. - ;Recent developments have led to a good understanding of universality; why phase transitions in systems as diverse as magnets, fluids, liquid crystals, and

Properties of Water in Foods

Properties of Water in Foods
  • Author : D. Simatos,J.L. Multon
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKProperties of Water in Foods

Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in

Food Science and the Culinary Arts

Food Science and the Culinary Arts
  • Author : Mark Gibson
  • Publisher : Academic Press
  • Release : 04 January 2018
GET THIS BOOKFood Science and the Culinary Arts

Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from