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You searched IISERK - Author: Tata Institute of Fundamental Research (TIFR).
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Call Number
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664
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Author
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Roos, Yrjö H.
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Title
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Phase transitions in foods [electronic resource] / Yrjö H. Roos.
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Publication
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San Diego : Academic Press, c1995.
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Material Info.
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xii, 360 p. : ill. ; 24 cm.
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Series
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Food science and technology international series
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Summary Note
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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. Key Features * 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.
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Notes
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Includes bibliographical references and index.
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Notes
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Preface. Introduction to Phase Transitions. Physical State and Molecular Mobility. Methodology. Water and Phase Transitions. Food Components and Polymers. Prediction of the Physical State. Time-Dependent Phenomena. Mechanical Properties. Reaction Kinetics. Food Processing and Storage. Subject Index.
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Notes
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Electronic reproduction. Amsterdam : Elsevier Science & Technology, 2007.
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ISBN
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9780125953405
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ISBN
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0125953402
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Subject
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Food Composition.
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Subject
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Phase transformations (Statistical physics)
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Subject
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MECÂNICA ESTATÍSTICA.
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Subject
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ALIMENTOS.
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Subject
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COMPOSIÇÃO DE ALIMENTOS.
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Subject
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Aliments Composition.
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Subject
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Transitions de phase.
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Subject
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Electronic books.
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Added Entry
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ScienceDirect (Online service)
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Date
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Year, Month, Day:01405141
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Link
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An electronic book accessible through the World Wide Web; click for information ScienceDirect
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Link
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Publisher description
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Link
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Table of contents
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