Non-Equilibrium States and Glass Transitions in Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Non-Equilibrium States and Glass Transitions in Foods write by Bhesh Bhandari. This book was released on 2016-11-10. Non-Equilibrium States and Glass Transitions in Foods available in PDF, EPUB and Kindle. 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. - Provides the only book on the market that covers non-equilibrium states and glass transitions in food from a practical standpoint - Presents food industry professionals in the area of food quality with essential information on the effects of glass transitions and non-equilibrium states on the shelf life of specific products - Edited by global leaders in glass transition technology in foods
Non-Equilibrium States and Glass Transitions in Foods
Non-Equilibrium States and Glass Transitions in Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Non-Equilibrium States and Glass Transitions in Foods write by Bhesh Bhandari. This book was released on 2016-11-28. Non-Equilibrium States and Glass Transitions in Foods available in PDF, EPUB and Kindle. 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.
Phase Transitions in Foods
Phase Transitions in Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Phase Transitions in Foods write by Yrjö H. Roos. This book was released on 1995-06-12. Phase Transitions in Foods available in PDF, EPUB and Kindle. 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
Crystallization in Foods
Crystallization in Foods - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Crystallization in Foods write by Richard W. Hartel. This book was released on 2001-03-31. Crystallization in Foods available in PDF, EPUB and Kindle. In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, Crystallization in Foods is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry.
Glass Transition and Phase Transitions in Food and Biological Materials
Glass Transition and Phase Transitions in Food and Biological Materials - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Glass Transition and Phase Transitions in Food and Biological Materials write by Jasim Ahmed. This book was released on 2017-04-24. Glass Transition and Phase Transitions in Food and Biological Materials available in PDF, EPUB and Kindle. 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.
