Glass Transition and Phase Transitions in Food and Biological Materials PDF Download

Author: Jasim Ahmed
Publisher: John Wiley & Sons
ISBN: 1118935721
Category : Technology & Engineering
Languages : en
Pages : 490

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Book Description
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.

Author: Bhesh Bhandari
Publisher: Woodhead Publishing
ISBN: 0081003358
Category : Technology & Engineering
Languages : en
Pages : 516

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Book Description
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

Author: Yrjo H Roos
Publisher: Academic Press
ISBN: 0124079229
Category : Technology & Engineering
Languages : en
Pages : 381

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Book Description
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

Author: E. Donth
Publisher: Springer Science & Business Media
ISBN: 3662043653
Category : Science
Languages : en
Pages : 433

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Book Description
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.

Author: Ivan S. Gutzow
Publisher: John Wiley & Sons
ISBN: 3527636544
Category : Technology & Engineering
Languages : en
Pages : 360

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Book Description
Written by renowned researchers in the field, this up-to-date treatise fills the gap for a high-level work discussing current materials and processes. It covers all the steps involved, from vitrification, relaxation and viscosity, right up to the prediction of glass properties, paving the way for improved methods and applications. For solid state physicists and chemists, materials scientists, and those working in the ceramics industry. With a preface by L. David Pye and a foreword by Edgar D. Zanotto

Author: Rao
Publisher: CRC Press
ISBN: 9780824701796
Category : Technology & Engineering
Languages : en
Pages : 408

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Book Description
"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. "

Author: Pierre Papon
Publisher: Springer Science & Business Media
ISBN: 3540333894
Category : Science
Languages : en
Pages : 419

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Book Description
This book occupies an important place at the crossroads of several fields central to materials sciences. The expanded second edition incorporates new developments in the states of matter physics, and includes end-of-chapter problems and complete answers.

Author: J.C. Phillips
Publisher: Springer Science & Business Media
ISBN: 0306471132
Category : Science
Languages : en
Pages : 455

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Book Description
Advances in nanoscale science show that the properties of many materials are dominated by internal structures. In molecular cases, such as window glass and proteins, these internal structures obviously have a network character. However, in many partly disordered electronic materials, almost all attempts at understanding are based on traditional continuum models. This workshop focuses first on the phase diagrams and phase transitions of materials known to be composed of molecular networks. These phase properties characteristically contain remarkable features, such as intermediate phases that lead to reversibility windows in glass transitions as functions of composition. These features arise as a result of self-organization of the internal structures of the intermediate phases. In the protein case, this self-organization is the basis for protein folding. The second focus is on partly disordered electronic materials whose phase properties exhibit the same remarkable features. In fact, the phenomenon of High Temperature Superconductivity, discovered by Bednorz and Mueller in 1986, and now the subject of 75,000 research papers, also arises from such an intermediate phase. More recently discovered electronic phenomena, such as giant magnetoresistance, also are made possible only by the existence of such special phases. This book gives an overview of the methods and results obtained so far by studying the characteristics and properties of nanoscale self-organized networks. It demonstrates the universality of the network approach over a range of disciplines, from protein folding to the newest electronic materials.

Author: Yrjö H. Roos
Publisher:
ISBN: 9780125953405
Category : Medical
Languages : en
Pages : 360

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Book Description
Introduction to phasse 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.

Author: T. Riste
Publisher: Springer Science & Business Media
ISBN: 9401119082
Category : Science
Languages : en
Pages : 456

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Book Description
Systems with competing energy scales are widespread and exhibit rich and subtle behaviour, although their systematic study is a relatively recent activity. This text presents lectures given at a NATO Advanced Study Institute reviewing the current knowledge and understanding of this fascinating subject, particularly with regard to phase transitions and dynamics, at an advanced tutorial level. Both general and specific aspects are considered, with competitions having several origins; differences in intrinsic interactions, interplay between intrinsic and extrinsic effects, such as geometry and disorder; irreversibility and non-equilibration. Among the specific physical application areas are supercooled liquids and glasses, high-temperature superconductors, flux or vortex pinning and motion, charge density waves, domain growth and coarsening, and electron solidification.