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Author: Yrjo H Roos
Publisher: Academic Press
ISBN: 0124079229
Category : Technology & Engineering
Languages : en
Pages : 380
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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
Author: Yrjo H Roos
Publisher: Academic Press
ISBN: 0124079229
Category : Technology & Engineering
Languages : en
Pages : 380
Get Book
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
Author: Jasim Ahmed
Publisher: John Wiley & Sons
ISBN: 1118935713
Category : Technology & Engineering
Languages : en
Pages : 496
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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.
Author: Yrjö H. Roos
Publisher: Academic Press
ISBN: 9780080538730
Category : Technology & Engineering
Languages : en
Pages : 360
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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
Author: Rao
Publisher: CRC Press
ISBN: 9780824701796
Category : Technology & Engineering
Languages : en
Pages : 408
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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. "
Author: Bhesh Bhandari
Publisher: Woodhead Publishing
ISBN: 9780081003091
Category : Technology & Engineering
Languages : en
Pages : 0
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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.
Author: J. M. Yeomans
Publisher: Clarendon Press
ISBN: 0191589705
Category :
Languages : en
Pages : 165
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Book Description
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 superconductors can be brought under the same theoretical umbrella and well described by simple models. This book describes the physics underlying universality and then lays out the theoretical approaches now available for studying phase transitions. Traditional techniques, mean-field theory, series expansions, and the transfer matrix, are described; the Monte Carlo method is covered, and two chapters are devoted to the renormalization group, which led to a break-through in the field. The book will be useful as a textbook for a course in `Phase Transitions', as an introduction for graduate students undertaking research in related fields, and as an overview for scientists in other disciplines who work with phase transitions but who are not aware of the current tools in the armoury of the theoretical physicist. - ;Introduction; Statistical mechanics and thermodynamics; Models; Mean-field theories; The transfer matrix; Series expansions; Monte Carlo simulations; The renormalization group; Implementations of the renormalization group. -
Author: K. Nasu
Publisher: World Scientific
ISBN: 9789812565723
Category : Science
Languages : en
Pages : 360
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Book Description
A new class of insulating solids was recently discovered. Whenirradiated by a few visible photons, these solids give rise to amacroscopic excited domain that has new structural and electronicorders quite different from the starting ground state. This occurrenceis called photoinduced phase transition, and this multi-authoredbook reviews recent theoretical and experimental studies of this newphenomenon.
Author: Nigel Goldenfeld
Publisher: CRC Press
ISBN: 0429962045
Category : Science
Languages : en
Pages : 417
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Book Description
Covering the elementary aspects of the physics of phases transitions and the renormalization group, this popular book is widely used both for core graduate statistical mechanics courses as well as for more specialized courses. Emphasizing understanding and clarity rather than technical manipulation, these lectures de-mystify the subject and show precisely "how things work." Goldenfeld keeps in mind a reader who wants to understand why things are done, what the results are, and what in principle can go wrong. The book reaches both experimentalists and theorists, students and even active researchers, and assumes only a prior knowledge of statistical mechanics at the introductory graduate level.Advanced, never-before-printed topics on the applications of renormalization group far from equilibrium and to partial differential equations add to the uniqueness of this book.
Author: Pierre Papon
Publisher: Springer Science & Business Media
ISBN: 3662049899
Category : Science
Languages : en
Pages : 410
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Book Description
The Physics of Phase Transitions occupies an important place at the crossroads of several fields central to materials sciences. This second edition incorporates new developments in the states of matter physics, in particular in the domain of nanomaterials and atomic Bose-Einstein condensates where progress is accelerating. New information and application examples are included. This work deals with all classes of phase transitions in fluids and solids, containing chapters on evaporation, melting, solidification, magnetic transitions, critical phenomena, superconductivity, and more. End-of-chapter problems and complete answers are included.
Author: Shujun Wang
Publisher: Springer Nature
ISBN: 9811506221
Category : Science
Languages : en
Pages : 177
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Book Description
The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health..
