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. Key Features * 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
Author(s): Yrjö H. Roos, Steve Taylor
Series: Food science and technology international series
Publisher: Academic Press
Year: 1995
Language: English
Pages: 375
City: San Diego
Front Cover......Page 1
Phase Transitions in Foods......Page 4
Copyright Page......Page 5
Contents......Page 8
Preface......Page 12
I. Introduction......Page 14
II. Thermodynamics......Page 15
III. Characterization of Phase Transitions......Page 22
References......Page 31
I. Introduction......Page 32
II. Crystallization and Melting......Page 33
III. The Physical State of Amorphous Materials......Page 39
IV. Molecular Mobility and Plasticization......Page 47
References......Page 60
I. Introduction......Page 62
II. Determination of the Physical State......Page 63
III. Physical Properties and Transition Temperatures......Page 73
References......Page 82
I. Introduction......Page 86
II. Properties of Water......Page 87
III. Water in Foods......Page 99
References......Page 116
I. Introduction......Page 122
II. Carbohydrates......Page 123
III. Proteins......Page 146
IV. Lipids......Page 155
References......Page 162
I. Introduction......Page 170
II. Prediction of Water Plasticization......Page 171
III. Mechanical Properties and Flow......Page 183
References......Page 201
I. Introduction......Page 206
II. Time-Dependent Properties of the Physical State......Page 207
III. Collapse Phenomena......Page 215
IV. Crystallization and Recrystallization......Page 223
References......Page 253
I. Introduction......Page 260
II. Stiffness......Page 261
III. Mechanical Properties and Crystallinity......Page 275
References......Page 280
I. Introduction......Page 284
II. Principles of Reaction Kinetics......Page 285
III. Kinetics in Amorphous Foods......Page 296
References......Page 321
I. Introduction......Page 326
II. Food Processing......Page 327
III. Food Formulation and Storage......Page 346
References......Page 358
Index......Page 362
Food Science and Technology......Page 374
