Phase transitions in foods
著者
書誌事項
Phase transitions in foods
（Food science and technology : international series）
Academic Press, 1995
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
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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