Coverart for item
The Resource Phase transitions in foods, Yrjö H. Roos, (electronic book)

Phase transitions in foods, Yrjö H. Roos, (electronic book)

Label
Phase transitions in foods
Title
Phase transitions in foods
Statement of responsibility
Yrjö H. Roos
Creator
Subject
Language
eng
Summary
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
Cataloging source
OPELS
http://library.link/vocab/creatorName
Roos, Yrjö H
Dewey number
664
Illustrations
illustrations
Index
index present
LC call number
TP372.5
LC item number
.R66 1995eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Series statement
Food science and technology international series.
http://library.link/vocab/subjectName
  • Food
  • Phase transformations (Statistical physics)
Label
Phase transitions in foods, Yrjö H. Roos, (electronic book)
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Contents
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
Dimensions
24 cm.
Extent
xii, 360 p.
Form of item
electronic
Isbn
9780125953405
Other control number
9780125953405
Other physical details
ill.
Reproduction note
Electronic resource.
Specific material designation
remote
Label
Phase transitions in foods, Yrjö H. Roos, (electronic book)
Publication
Bibliography note
Includes bibliographical references and index
Contents
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
Dimensions
24 cm.
Extent
xii, 360 p.
Form of item
electronic
Isbn
9780125953405
Other control number
9780125953405
Other physical details
ill.
Reproduction note
Electronic resource.
Specific material designation
remote

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