Phase transitions in foods
Author(s)
Bibliographic Information
Phase transitions in foods
（Food science and technology : international series）
Academic Press, 1995
Available at / 13 libraries
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University Library for Agricultural and Life Sciences, The University of Tokyo図
613.33:R675019565778
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Note
Includes bibliographical references and index
Description and Table of Contents
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.
Table of Contents
Introduction to Phase TransitionsPhysical State and Molecular MobilityMethodologyWater and Phase TransitionsFood Components and PolymersPrediction of the Physical StateTime-Dependent PhenomenaMechanical PropertiesReaction KineticsFood Processing and Storage
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