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
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.
Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes
Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes - 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/State Transitions in Foods, Chemical,Structural and Rheological Changes write by Rao. This book was released on 1998-05-27. Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes available in PDF, EPUB and Kindle. "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. "
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 Yrjo H Roos. This book was released on 2015-10-05. Phase Transitions in Foods available in PDF, EPUB and Kindle. 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
Phase Transitions
Phase Transitions - 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 write by Ricard V. Solé. This book was released on 2011-08-14. Phase Transitions available in PDF, EPUB and Kindle. 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 and ant colonies to human language and the degradation of diverse ecosystems, the book illustrates the power of simple models to reveal how phase transitions occur. Introductory chapters provide the critical concepts and the simplest mathematical techniques required to study phase transitions. In a series of example-driven chapters, Ricard Solé shows how such concepts and techniques can be applied to the analysis and prediction of complex system behavior, including the origins of life, viral replication, epidemics, language evolution, and the emergence and breakdown of societies. Written at an undergraduate mathematical level, this book provides the essential theoretical tools and foundations required to develop basic models to explain collective phase transitions for a wide variety of ecosystems.
