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Phase Transitions in Foods

Medical


by
Yrjo H. Roos (Author), Yrjo H Roos (Author) and Steve Taylor (Editor)

Book Details

Format: EPUB

Page count: 360 pages

File size: 6.7 MB

Protection: DRM

Language: English


This book describes important phase and state transitions that affect technological properties of biological materials occuring in food processing and storage. Covering 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, this volume brings together the most recent research and theories in the area of phase and state transitions in foods. Descriptions of the methods for detecting changes in the physical state and the various techniques used to analyze phase behaviour of biopolymers and food components are also included.

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

This book describes important phase and state transitions that affect technological properties of biological materials occuring in food processing and storage. Covering 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, this volume brings together the most recent research and theories in the area of phase and state transitions in foods. Descriptions… (more)

This book describes important phase and state transitions that affect technological properties of biological materials occuring in food processing and storage. Covering 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, this volume brings together the most recent research and theories in the area of phase and state transitions in foods. Descriptions of the methods for detecting changes in the physical state and the various techniques used to analyze phase behaviour of biopolymers and food components are also included.

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

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