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Phase Transitions in Foods

Phase Transitions in Foods
  • Author : Yrjö H. Roos
  • Publsiher : Academic Press
  • Release : 12 June 1995
  • ISBN : 9780080538730
  • Pages : 360 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKPhase Transitions in Foods

Summary:
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
  • 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

"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


Handbook of Food Engineering, Second Edition

Handbook of Food Engineering, Second Edition
  • Author : Dennis R. Heldman,Daryl B. Lund,Christina Sabliov
  • Publisher : CRC Press
  • Release : 06 November 2006
GET THIS BOOKHandbook of Food Engineering, Second Edition

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


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


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 Transition Dynamics

Phase Transition Dynamics
  • Author : Tian Ma,Shouhong Wang
  • Publisher : Springer Science & Business Media
  • Release : 09 November 2013
GET THIS BOOKPhase Transition Dynamics

This book is an introduction to a comprehensive and unified dynamic transition theory for dissipative systems and to applications of the theory to a range of problems in the nonlinear sciences. The main objectives of this book are to introduce a general principle of dynamic transitions for dissipative systems, to establish a systematic dynamic transition theory, and to explore the physical implications of applications of the theory to a range of problems in the nonlinear sciences. The basic philosophy of


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


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


Handbook of Food Preservation

Handbook of Food Preservation
  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release : 16 July 2007
GET THIS BOOKHandbook of Food Preservation

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr


Phase Transitions in Machine Learning

Phase Transitions in Machine Learning
  • Author : Lorenza Saitta,Attilio Giordana,Antoine Cornuéjols
  • Publisher : Cambridge University Press
  • Release : 16 June 2011
GET THIS BOOKPhase Transitions in Machine Learning

Phase transitions typically occur in combinatorial computational problems and have important consequences, especially with the current spread of statistical relational learning as well as sequence learning methodologies. In Phase Transitions in Machine Learning the authors begin by describing in detail this phenomenon, and the extensive experimental investigation that supports its presence. They then turn their attention to the possible implications and explore appropriate methods for tackling them. Weaving together fundamental aspects of computer science, statistical physics and machine learning, the


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


Conductor Insulator Quantum Phase Transitions

Conductor Insulator Quantum Phase Transitions
  • Author : Vladimir Dobrosavljevic,Nandini Trivedi,James M. Valles, Jr.
  • Publisher : Oxford University Press
  • Release : 01 June 2012
GET THIS BOOKConductor Insulator Quantum Phase Transitions

When many particles come together how do they organize themselves? And what destroys this organization? Combining experiments and theory, this book describes intriguing quantum phases - metals, superconductors and insulators - and transitions between them. It captures the excitement and the controversies on topics at the forefront of research.