Phase Transitions in Foods: Understanding the Science Behind Food Processing and Storage

Edited by Yrjo H Roos and Stephan Drusch, Phase Transitions in Foods, Second Edition is a comprehensive resource that delves into the latest research and theories on phase and state transitions in biological materials used in food processing and storage.

The Crucial Role of Water in Food Stability

The book explores the pivotal role of water as a plasticizer, affecting the mechanical and chemical changes that occur during food processing and storage. It also discusses the application of modeling in predicting stability rates of change, enabling food manufacturers and researchers to better understand and control these transitions.

Detecting Changes in Physical State: Techniques and Methods

The volume presents various methods for detecting changes in the physical state of biopolymers and food components, including techniques used to analyze phase behavior. These insights are essential for anyone involved in food engineering, processing, storage, and quality control, as well as those working on related properties of pharmaceuticals and other biopolymers.

Understanding Non-Fat Food Solids as Biopolymers

The book highlights the unique properties of non-fat food solids, which exhibit physical properties highly dependent on temperature, time, and water content. This knowledge is crucial for optimizing food processing, storage, and product development.

Effects of Water on Food Stability and Physicochemical Properties

The authors provide an in-depth analysis of the effects of water on the state and stability of foods, as well as the changes that occur in state and physicochemical properties during processing and storage.

Phase Transitions in Foods, Second Edition is an indispensable resource for food industry professionals, product developers, and researchers seeking to understand the complex science behind food processing and storage. With its comprehensive coverage of phase and state transitions, this book is a valuable addition to any food science library.

ISBN-13: 9780124080867

Pages: 380

Publication Date: October 28, 2015

Publisher: Elsevier Science