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Phase Transitions In Foods
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Book Synopsis Phase Transitions in Foods by : Yrjo H Roos
Download or read book Phase Transitions in Foods written by Yrjo H Roos and published by Academic Press. This book was released on 2015-10-05 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Glass Transition and Phase Transitions in Food and Biological Materials by : Jasim Ahmed
Download or read book Glass Transition and Phase Transitions in Food and Biological Materials written by Jasim Ahmed and published by John Wiley & Sons. This book was released on 2017-02-03 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes by : Rao
Download or read book Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes written by Rao and published by CRC Press. This book was released on 1998-05-27 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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. "
Book Synopsis Phase Transitions by : Moshe Gitterman
Download or read book Phase Transitions written by Moshe Gitterman and published by World Scientific Publishing Company. This book was released on 2013-09-25 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a comprehensive review of the theory of phase transitions and its modern applications, based on the five pillars of the modern theory of phase transitions: the Ising model, mean field, scaling, renormalization group and universality. This expanded second edition includes, along with a description of vortices and high temperature superconductivity, a discussion of phase transitions in chemical reactions and moving systems. The book covers the close connection between phase transitions and small world phenomena as well as scale-free systems such as the stock market and the Internet.
Book Synopsis Non-Equilibrium States and Glass Transitions in Foods by : Bhesh Bhandari
Download or read book Non-Equilibrium States and Glass Transitions in Foods written by Bhesh Bhandari and published by Woodhead Publishing. This book was released on 2016-11-28 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Phase Transitions in Foods by : Yrjö H. Roos
Download or read book Phase Transitions in Foods written by Yrjö H. Roos and published by Academic Press. This book was released on 1995-06-12 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Statistical Mechanics of Phase Transitions by : J. M. Yeomans
Download or read book Statistical Mechanics of Phase Transitions written by J. M. Yeomans and published by Clarendon Press. This book was released on 1992-05-07 with total page 165 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book provides an introduction to the physics which underlies phase transitions and to the theoretical techniques currently at our disposal for understanding them. It will be useful for advanced undergraduates, for post-graduate students undertaking research in related fields, and for established researchers in experimental physics, chemistry, and metallurgy as an exposition of current theoretical understanding. - ;Recent developments have led to a good understanding of universality; why phase transitions in systems as diverse as magnets, fluids, liquid crystals, and superconductors can be brought under the same theoretical umbrella and well described by simple models. This book describes the physics underlying universality and then lays out the theoretical approaches now available for studying phase transitions. Traditional techniques, mean-field theory, series expansions, and the transfer matrix, are described; the Monte Carlo method is covered, and two chapters are devoted to the renormalization group, which led to a break-through in the field. The book will be useful as a textbook for a course in `Phase Transitions', as an introduction for graduate students undertaking research in related fields, and as an overview for scientists in other disciplines who work with phase transitions but who are not aware of the current tools in the armoury of the theoretical physicist. - ;Introduction; Statistical mechanics and thermodynamics; Models; Mean-field theories; The transfer matrix; Series expansions; Monte Carlo simulations; The renormalization group; Implementations of the renormalization group. -
Book Synopsis The Physics of Phase Transitions by : Pierre Papon
Download or read book The Physics of Phase Transitions written by Pierre Papon and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Physics of Phase Transitions occupies an important place at the crossroads of several fields central to materials sciences. This second edition incorporates new developments in the states of matter physics, in particular in the domain of nanomaterials and atomic Bose-Einstein condensates where progress is accelerating. New information and application examples are included. This work deals with all classes of phase transitions in fluids and solids, containing chapters on evaporation, melting, solidification, magnetic transitions, critical phenomena, superconductivity, and more. End-of-chapter problems and complete answers are included.
Book Synopsis Gibbs Measures and Phase Transitions by : Hans-Otto Georgii
Download or read book Gibbs Measures and Phase Transitions written by Hans-Otto Georgii and published by Walter de Gruyter. This book was released on 2011-05-31 with total page 561 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This book is much more than an introduction to the subject of its title. It covers in depth a broad range of topics in the mathematical theory of phase transition in statistical mechanics and as an up to date reference in its chosen topics it is a work of outstanding scholarship. It is in fact one of the author's stated aims that this comprehensive monograph should serve both as an introductory text and as a reference for the expert. In its latter function it informs the reader about the state of the art in several directions. It is introductory in the sense that it does not assume any prior knowledge of statistical mechanics and is accessible to a general readership of mathematicians with a basic knowledge of measure theory and probability. As such it should contribute considerably to the further growth of the already lively interest in statistical mechanics on the part of probabilists and other mathematicians." Fredos Papangelou, Zentralblatt MATH The second edition has been extended by a new section on large deviations and some comments on the more recent developments in the area.
Book Synopsis Fluctuation Theory of Phase Transitions by : Aleksandr Zakharovich Patashinskiĭ
Download or read book Fluctuation Theory of Phase Transitions written by Aleksandr Zakharovich Patashinskiĭ and published by Pergamon. This book was released on 1979 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Understanding Quantum Phase Transitions by : Lincoln Carr
Download or read book Understanding Quantum Phase Transitions written by Lincoln Carr and published by CRC Press. This book was released on 2010-11-02 with total page 756 pages. Available in PDF, EPUB and Kindle. Book excerpt: Quantum phase transitions (QPTs) offer wonderful examples of the radical macroscopic effects inherent in quantum physics: phase changes between different forms of matter driven by quantum rather than thermal fluctuations, typically at very low temperatures. QPTs provide new insight into outstanding problems such as high-temperature superconductivit
Book Synopsis Starch Structure, Functionality and Application in Foods by : Shujun Wang
Download or read book Starch Structure, Functionality and Application in Foods written by Shujun Wang and published by Springer Nature. This book was released on 2020-08-30 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health..
Download or read book Scale Invariance written by Annick LESNE and published by Springer Science & Business Media. This book was released on 2011-11-04 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: During a century, from the Van der Waals mean field description (1874) of gases to the introduction of renormalization group (RG techniques 1970), thermodynamics and statistical physics were just unable to account for the incredible universality which was observed in numerous critical phenomena. The great success of RG techniques is not only to solve perfectly this challenge of critical behaviour in thermal transitions but to introduce extremely useful tools in a wide field of daily situations where a system exhibits scale invariance. The introduction of scaling, scale invariance and universality concepts has been a significant turn in modern physics and more generally in natural sciences. Since then, a new "physics of scaling laws and critical exponents", rooted in scaling approaches, allows quantitative descriptions of numerous phenomena, ranging from phase transitions to earthquakes, polymer conformations, heartbeat rhythm, diffusion, interface growth and roughening, DNA sequence, dynamical systems, chaos and turbulence. The chapters are jointly written by an experimentalist and a theorist. This book aims at a pedagogical overview, offering to the students and researchers a thorough conceptual background and a simple account of a wide range of applications. It presents a complete tour of both the formal advances and experimental results associated with the notion of scaling, in physics, chemistry and biology.
Book Synopsis Water Activity in Foods by : Gustavo V. Barbosa-Cánovas
Download or read book Water Activity in Foods written by Gustavo V. Barbosa-Cánovas and published by John Wiley & Sons. This book was released on 2020-05-12 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Crystallization in Foods by : Richard W. Hartel
Download or read book Crystallization in Foods written by Richard W. Hartel and published by Boom Koninklijke Uitgevers. This book was released on 2001-03-31 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Handbook of Food Engineering by : Dennis R. Heldman
Download or read book Handbook of Food Engineering written by Dennis R. Heldman and published by CRC Press. This book was released on 2018-12-19 with total page 1231 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.
Book Synopsis Introduction to the Physical Chemistry of Foods by : Christos Ritzoulis
Download or read book Introduction to the Physical Chemistry of Foods written by Christos Ritzoulis and published by CRC Press. This book was released on 2013-04-23 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author's years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information a
