Water Activity Change in Aqueous Solutions at Subfreezing Temperatures PDF Download
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Author: C.S. Chen
Publisher:
ISBN:
Category : Supercooled liquids
Languages : en
Pages : 3
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Book Description
Author: C.S. Chen
Publisher:
ISBN:
Category : Supercooled liquids
Languages : en
Pages : 3
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Book Description
Author: Felix Franks
Publisher: Springer Science & Business Media
ISBN: 1475769520
Category : Science
Languages : en
Pages : 495
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Book Description
This Volume, the last of the series, is devoted to water in its metastable forms, especially at sub-zero temperatures. The past few years have wit nessed an increasing interest in supercooled water and amorphous ice. If the properties of liquid water in the normal temperature range are already eccentric, then they become exceedingly so below the normal freezing point, in the metastable temperature range. Water can be supercooled to -39°C without too much effort, and most of its physical properties show a re markable temperature dependence under these conditions. Although ade quate explanations are still lacking, the time has come to review available knowledge. The study of amorphous ice, that is, the solid formed when water vapor is condensed on a very cold surface, is of longer standing. It has achieved renewed interest because it may serve as a model for the liquid state. There is currently a debate whether or not a close structural relation ship exists between amorphous ice and supercooled water. The nucleation and growth of ice in supercooled water and aqueous solutions is also still one of those grey areas of research, although these topics have received considerable attention from chemists and physicists over the past two decades. Even now, the relationships between degree of supercooling, nucleation kinetics, crystal growth kinetics, cooling rate and solute concentration are somewhat obscure. Nevertheless, at the empirical level much progress has been made, because these topics are of considerable importance to biologists, technologists, atmospheric physicists and gla ciologists.
Author: Felix Franks
Publisher:
ISBN: 9781475769531
Category :
Languages : en
Pages : 500
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Book Description
Author: Louis B. Rockland
Publisher: Academic Press
ISBN: 1483219852
Category : Technology & Engineering
Languages : en
Pages : 940
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Book Description
Water Activity: Influences on Food Quality is a collection of papers presented at the 1978 International Symposium by the same title, held in Osaka, Japan. This book is a treatise on the influence of bound and free water on the quality and stability of foods and other natural products. This book is organized into seven sections encompassing 33 chapters. The first sections deal with the characterization of moisture sorption isotherms based on both theoretical and applied considerations, as well as the relationship of bound water to the physical and chemical properties of natural products, including foods. The succeeding sections consider the structure of water and the influence of solutes and solute mobility on water activity and the influence of water and water activity on the structural and functional characteristics of proteins, carbohydrates, and proteins. Other sections explore the influence of water activity and temperature on the rates of several important chemical reactions, such as lipid oxidation, vitamin decomposition, browning, and other reactions, which affect the chemical, physical, and nutritional properties of food. These sections also discuss the influence of water activity on food processing and storage practices from both theoretical and applied viewpoints, specifically the application of water activity principals to the processing and preservation of leafy vegetables, cheese, dried fish, and other products. The final section is devoted to the influences of water activity on the behavior of food-related microorganisms. This section emphasizes the role of solvents in controlling water activity and the related survival of certain microorganisms. This book will prove useful to food scientists and researchers.
Author: Vassilis Kontogiorgos
Publisher: Springer Nature
ISBN: 3031535588
Category :
Languages : en
Pages : 175
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Book Description
Author: Owen R. Fennema
Publisher: CRC Press
ISBN: 9780824796914
Category : Technology & Engineering
Languages : en
Pages : 1096
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Book Description
"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."
Author: Gustavo V. Barbosa-Cánovas
Publisher: John Wiley & Sons
ISBN: 1118823389
Category : Technology & Engineering
Languages : en
Pages : 640
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Book Description
This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations, the book’s international team of contributors break down the essential principles of water activity and water–food interactions, delineating water’s crucial impact upon attributes such as flavor, appearance, texture, and shelf life. The updated and expanded second edition continues to offer an authoritative overview of the subject, while also broadening its scope to include six newly written chapters covering the latest developments in water activity research. Exploring topics ranging from deliquescence to crispness, these insightful new inclusions complement existing content that has been refreshed and reconfigured to support the food industry of today.
Author: Felix Franks
Publisher:
ISBN:
Category : Solution (Chemistry)
Languages : en
Pages : 0
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Book Description
Author: Gerard Cotter
Publisher:
ISBN:
Category : Experimental Physics Theses
Languages : en
Pages : 0
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Book Description
Author: American Society of Agricultural Engineers
Publisher:
ISBN:
Category : Agricultural engineering
Languages : en
Pages : 616
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Book Description
