Glass Transition And Phase Transitions In Food And Biological Materials
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Glass Transition And Phase Transitions In Food And Biological Materials
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Author : Jasim Ahmed
language : en
Publisher: John Wiley & Sons
Release Date : 2017-02-03
Glass Transition And Phase Transitions In Food And Biological Materials written by Jasim Ahmed and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-03 with Technology & Engineering categories.
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 Transitions In Foods
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Author : Yrjö H. Roos
language : en
Publisher: Academic Press
Release Date : 1995-06-12
Phase Transitions In Foods written by Yrjö H. Roos and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-06-12 with Technology & Engineering categories.
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
Phase Transitions In Foods
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Author : Yrjo H Roos
language : en
Publisher: Academic Press
Release Date : 2015-10-05
Phase Transitions In Foods written by Yrjo H Roos and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-05 with Technology & Engineering categories.
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
Non Equilibrium States And Glass Transitions In Foods
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Author : Bhesh R. Bhandari
language : en
Publisher: Woodhead Publishing
Release Date : 2016-11-10
Non Equilibrium States And Glass Transitions In Foods written by Bhesh R. Bhandari and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-11-10 with Technology & Engineering categories.
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. Provides the only book on the market that covers non-equilibrium states and glass transitions in food from a practical standpoint Presents food industry professionals in the area of food quality with essential information on the effects of glass transitions and non-equilibrium states on the shelf life of specific products Edited by global leaders in glass transition technology in foods
Glass Transition And Phase Transitions In Food And Biological Materials
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Author : Jasim Ahmed
language : en
Publisher: John Wiley & Sons
Release Date : 2017-04-24
Glass Transition And Phase Transitions In Food And Biological Materials written by Jasim Ahmed and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-24 with Technology & Engineering categories.
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
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Author : Rao
language : en
Publisher: CRC Press
Release Date : 1998-05-27
Phase State Transitions In Foods Chemical Structural And Rheological Changes written by Rao and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-05-27 with Technology & Engineering categories.
"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. "
The Glass Transition
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Author : E. Donth
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-04-17
The Glass Transition written by E. Donth and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-17 with Science categories.
Describes and interrelates the following processes: cooperative alpha processes in a cold liquid, structural relaxation in the glass near Tg, the Johari-Goldstein beta process, the Williams-Götze process in a warm liquid, fast nonactivated cage rattling and boson peak, and ultraslow Fischer modes.
Water Properties Of Food Pharmaceutical And Biological Materials
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Author : Maria del Pilar Buera
language : en
Publisher: CRC Press
Release Date : 2006-01-13
Water Properties Of Food Pharmaceutical And Biological Materials written by Maria del Pilar Buera and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-01-13 with Technology & Engineering categories.
Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004. Each chapter presents an authoritative account of the latest research on the physical and chemical properties of water in relation to the stability of food, pharmaceutical, and biological materials. The first part of the text focuses on presentations given by invited speakers, whereas the second part is dedicated to oral presentations and discussions. Topics include the role of water in structural and functional properties, preserving biomolecule functionality in restricted water environments, and micro- and nano- techniques used for assessing water-solid interactions in food and drug development. This book is an invaluable resource that synthesizes cutting-edge information with innovative viewpoints from internationally esteemed researchers who participated in ISOPOW 2004.
The Physics Of Phase Transitions
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Author : Pierre Papon
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-06-29
The Physics Of Phase Transitions written by Pierre Papon and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-29 with Science categories.
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.
Advanced Materials
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Author : Theodorus van de Ven
language : en
Publisher: Walter de Gruyter GmbH & Co KG
Release Date : 2020-01-20
Advanced Materials written by Theodorus van de Ven and has been published by Walter de Gruyter GmbH & Co KG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-01-20 with Technology & Engineering categories.
Advanced Materials gives an unique insight into the specialized materials that are required to run our modern society. Provided within are the fundamental theories and applications of advanced materials for metals, glasses, polymers, composites, and nanomaterials. This book is ideal for scientists and engineers of materials science, chemistry, physics, and engineering, and students of these disciplines.