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Phase Transitions In Foods

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Phase Transitions in Foods

Phase Transitions in Foods Book
Author : Yrjo H. Roos,Stephan Drusch
Publisher : Academic Press
Release : 2015-06-01
ISBN : 9780124080867
Language : En, Es, Fr & De

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Book 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. 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

Phase Transitions in Foods Book
Author : Yrjö H. Roos
Publisher : Unknown
Release : 1995
ISBN : 9780125953405
Language : En, Es, Fr & De

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Book Description :

Introduction to phasse transitions, physical state and molecular mobility, methodology, water and phase transitions, food components and polymers, prediction of the physical state, time-dependent phenomena, mechanical properties, reaction kinetics, food processing and storage.

Phase Transitions in Foods

Phase Transitions in Foods Book
Author : Yrjö H. Roos,Yrjo H Roos
Publisher : Academic Press
Release : 1995-06-12
ISBN : 9780080538730
Language : En, Es, Fr & De

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Book Description :

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 Transitions in Foods

Phase Transitions in Foods Book
Author : Yrjö H. Roos,Stephan Drusch
Publisher : Unknown
Release : 2016
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Phase Transitions in Foods book written by Yrjö H. Roos,Stephan Drusch, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Phase State Transitions in Foods Chemical Structural and Rheological Changes

Phase State Transitions in Foods  Chemical Structural and Rheological Changes Book
Author : Rao
Publisher : CRC Press
Release : 1998-05-27
ISBN : 9780824701796
Language : En, Es, Fr & De

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Book Description :

"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 Book
Author : Bhesh R. Bhandari,Yrjö H. Roos
Publisher : Woodhead Publishing
Release : 2016-11-10
ISBN : 0081003358
Language : En, Es, Fr & De

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Book Description :

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

Non Equilibrium States and Glass Transitions in Foods

Non Equilibrium States and Glass Transitions in Foods Book
Author : Bhesh Bhandari
Publisher : Woodhead Publishing
Release : 2016-11-22
ISBN : 9780081003091
Language : En, Es, Fr & De

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Book Description :

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

Phase Transitions in Foods

Phase Transitions in Foods Book
Author : Yrjo H Roos,Stephan Drusch
Publisher : Academic Press
Release : 2015-10-05
ISBN : 0124079229
Language : En, Es, Fr & De

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Book 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. 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

Glass Transition and Phase Transitions in Food and Biological Materials

Glass Transition and Phase Transitions in Food and Biological Materials Book
Author : Jasim Ahmed
Publisher : John Wiley & Sons
Release : 2017-02-03
ISBN : 1118935713
Language : En, Es, Fr & De

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Book Description :

Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the “missing link” between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.

State and Phase Transitions and Quality Changes in Frozen Starch rich Foods

State and Phase Transitions and Quality Changes in Frozen Starch rich Foods Book
Author : Pavitra Krishna Kumar
Publisher : Unknown
Release : 2019
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

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.

Food Chemistry

Food Chemistry Book
Author : H.-D. Belitz,Werner Grosch,Peter Schieberle
Publisher : Springer Science & Business Media
Release : 2009-01-15
ISBN : 3540699333
Language : En, Es, Fr & De

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Book Description :

For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustively...researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS

Physicochemical Stability of Selected Frozen and Dehydrated Foods In Relation to State phase Transitions

Physicochemical Stability of Selected Frozen and Dehydrated Foods  In Relation to State phase Transitions Book
Author : Roopesh Mohandas Syamaladevi
Publisher : Unknown
Release : 2012
ISBN : 9781267477040
Language : En, Es, Fr & De

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Book Description :

Water activity (aw) concept is traditionally used as a predictive means for microbial, chemical and physical changes in low and intermediate moisture. State of water and food solids, state and phase transitions are also relevant in explaining physicochemical stability of in non-equilibrium food systems as observed by many researchers. However, the relationship between the state and phase transitions and rate of physicochemical degradation reactions in food systems is still not apparent. The broad objective of this research is to evaluate the physicochemical stability of selected dehydrated and frozen food systems in relation to state and phase transitions.

Food Properties Handbook

Food Properties Handbook Book
Author : M.D. Shafiur Rahman
Publisher : CRC-Press
Release : 1995-08-31
ISBN : 9780849380051
Language : En, Es, Fr & De

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Book Description :

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.

Food Engineering Volume I

Food Engineering   Volume I Book
Author : Gustavo V. Barbosa-Cánovas
Publisher : EOLSS Publications
Release : 2009-08-10
ISBN : 1905839448
Language : En, Es, Fr & De

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Book Description :

Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs

Handbook of Food Engineering Second Edition

Handbook of Food Engineering  Second Edition Book
Author : Dennis R. Heldman,Daryl B. Lund,Christina Sabliov
Publisher : CRC Press
Release : 2006-11-06
ISBN : 1420014374
Language : En, Es, Fr & De

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Book Description :

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.

Thermodynamics of Phase Equilibria in Food Engineering

Thermodynamics of Phase Equilibria in Food Engineering Book
Author : Camila Gambini Pereira
Publisher : Academic Press
Release : 2018-10-17
ISBN : 0128115572
Language : En, Es, Fr & De

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Book Description :

Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vitamins, minerals, and phytochemicals). The quality characteristics of food products associated with the sensorial, physical and microbiological attributes are directly related to the thermodynamic properties of specific compounds and complexes that are formed during processing or by the action of diverse interventions, such as the environment, biochemical reactions, and others. In addition, in obtaining bioactive substances using separation processes, the knowledge of phase equilibria of food systems is essential to provide an efficient separation, with a low cost in the process and high selectivity in the recovery of the desired component. This book combines theory and application of phase equilibria data of systems containing food compounds to help food engineers and researchers to solve complex problems found in food processing. It provides support to researchers from academia and industry to better understand the behavior of food materials in the face of processing effects, and to develop ways to improve the quality of the food products. Presents the fundamentals of phase equilibria in the food industry Describes both classic and advanced models, including cubic equations of state and activity coefficient Encompasses distillation, solid-liquid extraction, liquid-liquid extraction, adsorption, crystallization and supercritical fluid extraction Explores equilibrium in advanced systems, including colloidal, electrolyte and protein systems

Water Activity in Foods

Water Activity in Foods Book
Author : Gustavo V. Barbosa-Cánovas,Anthony J. Fontana, Jr.,Shelly J. Schmidt,Theodore P. Labuza
Publisher : John Wiley & Sons
Release : 2020-05-12
ISBN : 1118823389
Language : En, Es, Fr & De

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Book Description :

This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.

Texture in Food

Texture in Food Book
Author : B M McKenna
Publisher : Elsevier
Release : 2003-07-03
ISBN : 1855737086
Language : En, Es, Fr & De

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Book Description :

Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality. Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product development and enhancement. It includes chapters on engineering emulsions and gels, and the use of emulsifiers and hydrocolloids. The final part of the book discusses improving the texture of particular products, with chapters on yoghurt, spreads, ice cream, sauces and dressings. With its summary of key research trends and their practical implications in improving product quality, Texture in food Volume 1: semi-solid foods is a standard reference for the food industry. It is complemented by a second volume on the texture of solid foods. Summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality Reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement Considers key aspects of product development and enhancement and includes chapters on engineering emulsions and gels and the use of emulsifiers and hydrocolloids

Calorimetry in Food Processing

Calorimetry in Food Processing Book
Author : Gönül Kaletunç
Publisher : John Wiley & Sons
Release : 2009-08-06
ISBN : 0813805945
Language : En, Es, Fr & De

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Book Description :

Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.