Glass Transition and Phase Transitions in Food and Biological Materials
Title | Glass Transition and Phase Transitions in Food and Biological Materials PDF eBook |
Author | Jasim Ahmed |
Publisher | John Wiley & Sons |
Total Pages | 494 |
Release | 2017-02-03 |
Genre | Technology & Engineering |
ISBN | 1118935713 |
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.
Phase Transitions in Foods
Title | Phase Transitions in Foods PDF eBook |
Author | Yrjo H Roos |
Publisher | Academic Press |
Total Pages | 381 |
Release | 2015-10-05 |
Genre | Technology & Engineering |
ISBN | 0124079229 |
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
Title | Glass Transition and Phase Transitions in Food and Biological Materials PDF eBook |
Author | Jasim Ahmed |
Publisher | John Wiley & Sons |
Total Pages | 490 |
Release | 2017-04-24 |
Genre | Technology & Engineering |
ISBN | 1118935721 |
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.
Non-Equilibrium States and Glass Transitions in Foods
Title | Non-Equilibrium States and Glass Transitions in Foods PDF eBook |
Author | Bhesh Bhandari |
Publisher | Woodhead Publishing |
Total Pages | 516 |
Release | 2016-11-10 |
Genre | Technology & Engineering |
ISBN | 0081003358 |
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
Title | Phase Transitions in Foods PDF eBook |
Author | Yrjö H. Roos |
Publisher | |
Total Pages | 360 |
Release | 1995 |
Genre | Medical |
ISBN | 9780125953405 |
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.
The Glass Transition
Title | The Glass Transition PDF eBook |
Author | E. Donth |
Publisher | Springer Science & Business Media |
Total Pages | 433 |
Release | 2013-04-17 |
Genre | Science |
ISBN | 3662043653 |
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 Properties in Food, Health, Pharmaceutical and Biological Systems
Title | Water Properties in Food, Health, Pharmaceutical and Biological Systems PDF eBook |
Author | David S. Reid |
Publisher | John Wiley & Sons |
Total Pages | 802 |
Release | 2010-11-29 |
Genre | Technology & Engineering |
ISBN | 0470959568 |
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