November 29, 2020

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Phase Transitions in Foods

Phase Transitions in Foods
Author : Yrjo H Roos,Stephan Drusch
Publisher : Academic Press
Release Date : 2015-10-05
Category : Technology & Engineering
Total pages :380
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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

Phase Transitions in Foods

Phase Transitions in Foods
Author : Yrjö H. Roos,Yrjo H Roos
Publisher : Academic Press
Release Date : 1995-06-12
Category : Technology & Engineering
Total pages :360
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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. 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

Glass Transition and Phase Transitions in Food and Biological Materials

Glass Transition and Phase Transitions in Food and Biological Materials
Author : Jasim Ahmed,Mohammad Shafiur Rahman,Yrjo H. Roos
Publisher : John Wiley & Sons
Release Date : 2017-04-24
Category : Science
Total pages :496
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16.2.2 Pasting Properties of Starches

Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes

Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes
Author : Rao
Publisher : CRC Press
Release Date : 1998-05-27
Category : Technology & Engineering
Total pages :408
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"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. "

Non-Equilibrium States and Glass Transitions in Foods

Non-Equilibrium States and Glass Transitions in Foods
Author : Bhesh R. Bhandari,Yrjö H. Roos
Publisher : Woodhead Publishing
Release Date : 2016-11-10
Category : Technology & Engineering
Total pages :514
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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

Phase Transitions in Cell Biology

Phase Transitions in Cell Biology
Author : Gerald H. Pollack,Wei-Chun Chin
Publisher : Springer Science & Business Media
Release Date : 2008-08-15
Category : Medical
Total pages :184
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Phase transitions occur throughout nature. The most familiar example is the one that occurs in water – the abrupt, discontinuous transition from a liquid to a gas or a solid, induced by a subtle environmental change. Practically magical, the ever-so-slight shift of temperature or pressure can induce an astonishing transition from one entity to another entity that bears little resemblance to the first. So "convenient" a feature is seen throughout the domains of physics and chemistry, and one is therefore led to wonder whether it might also be common to biology. Indeed, many of the most fundamental cellular processes are arguably attributable to radical structural shifts triggered by subtle changes that cross a critical threshold. These processes include transport, motion, signaling, division, and other fundamental aspects of cellular function. Largely on the basis of this radical concept, a symposium was organized in Poitiers, France, to bring together people who have additional evidence for the role of phase transitions in biology, and this book is a compendium of some of the more far-reaching of those presentations, as well as several others that seemed to the editors to be compelling. The book should be suitable for anyone interested in the nature of biological function, particularly those who tire of lumbering along well trodden pathways of pursuit, and are eager to hear something fresh. The book is replete with fresh interpretations of familiar phenomena, and should serve as an excellent gateway to deeper understanding.

Phase Transitions

Phase Transitions
Author : Moshe Gitterman
Publisher : World Scientific Publishing Company
Release Date : 2013-09-25
Category : Science
Total pages :212
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This book provides a comprehensive review of the theory of phase transitions and its modern applications, based on the five pillars of the modern theory of phase transitions: the Ising model, mean field, scaling, renormalization group and universality. This expanded second edition includes, along with a description of vortices and high temperature superconductivity, a discussion of phase transitions in chemical reactions and moving systems. The book covers the close connection between phase transitions and small world phenomena as well as scale-free systems such as the stock market and the Internet.

Phase Transition Dynamics

Phase Transition Dynamics
Author : Tian Ma,Shouhong Wang
Publisher : Springer Science & Business Media
Release Date : 2013-11-09
Category : Mathematics
Total pages :555
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This book is an introduction to a comprehensive and unified dynamic transition theory for dissipative systems and to applications of the theory to a range of problems in the nonlinear sciences. The main objectives of this book are to introduce a general principle of dynamic transitions for dissipative systems, to establish a systematic dynamic transition theory, and to explore the physical implications of applications of the theory to a range of problems in the nonlinear sciences. The basic philosophy of the theory is to search for a complete set of transition states, and the general principle states that dynamic transitions of all dissipative systems can be classified into three categories: continuous, catastrophic and random. The audience for this book includes advanced graduate students and researchers in mathematics and physics as well as in other related fields.

Phase Transitions

Phase Transitions
Author : Ricard V. Solé
Publisher : Princeton University Press
Release Date : 2011-08-14
Category : Mathematics
Total pages :223
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Phase transitions--changes between different states of organization in a complex system--have long helped to explain physics concepts, such as why water freezes into a solid or boils to become a gas. How might phase transitions shed light on important problems in biological and ecological complex systems? Exploring the origins and implications of sudden changes in nature and society, Phase Transitions examines different dynamical behaviors in a broad range of complex systems. Using a compelling set of examples, from gene networks and ant colonies to human language and the degradation of diverse ecosystems, the book illustrates the power of simple models to reveal how phase transitions occur. Introductory chapters provide the critical concepts and the simplest mathematical techniques required to study phase transitions. In a series of example-driven chapters, Ricard Solé shows how such concepts and techniques can be applied to the analysis and prediction of complex system behavior, including the origins of life, viral replication, epidemics, language evolution, and the emergence and breakdown of societies. Written at an undergraduate mathematical level, this book provides the essential theoretical tools and foundations required to develop basic models to explain collective phase transitions for a wide variety of ecosystems.

Kinetics of Phase Transitions

Kinetics of Phase Transitions
Author : Sanjay Puri,Vinod Wadhawan
Publisher : CRC Press
Release Date : 2009-03-24
Category : Science
Total pages :346
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Providing a comprehensive introduction with the necessary background material to make it accessible for a wide scientific audience, Kinetics of Phase Transitions discusses developments in domain-growth kinetics. This book combines pedagogical chapters from leading experts in this area and focuses on incorporating various experimentally relevant effects—such as disorder, strain fields, and wetting surfaces—into studies of phase ordering dynamics. In addition, it highlights topics garnering recent interest, such as the growth of nanostructures on surfaces. This book also provides a comprehensive overview of numerical techniques, which have proven useful in studying these complex nonlinear problems.

State and Phase Transitions and Quality Changes in Frozen Starch-rich Foods

State and Phase Transitions and Quality Changes in Frozen Starch-rich Foods
Author : Pavitra Krishna Kumar
Publisher : Unknown
Release Date : 2019
Category : Food
Total pages :129
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The frozen food industry is growing, owing to changes in lifestyle among consumers. The science and technology of food freezing has advanced rapidly--ice crystal visualization and control of crystal growth and assisted freezing technologies have led to frozen foods with better stability and properties during their shelf life. However, there is loss in quality of frozen food due to unavoidable temperature fluctuations during handling, storage and transportation. Based on their characteristic thermal transition temperatures, food matrices undergo changes in state and phase during temperature fluctuation from the frozen state, leading to ice recrystallization. There is repeated melting and refreezing of ice crystals in frozen food, leading to change in their number, size, shape and location within the food. As a result, there is loss in the physical, chemical and microbial quality of the food. In this study, frozen starch-rich foods, namely potato and rice have been chosen. The thermal transition parameters of these foods have been determined, and phase and state transitions have been induced by temperature fluctuations. The resulting ice recrystallization has been examined microscopically. The accompanying changes in hardness of potato and in starch retrogradation enthalpy of rice have been measured. The results indicate that the extent of ice recrystallization relates well with state/phase transitions in potato and rice. However, there is no impact on hardness in potato as a result of temperature fluctuation. Also, there is reduction in the starch retrogradation enthalpy of rice as a result of temperature fluctuation during frozen storage. Hence, starch-rich foods are less sensitive to temperature fluctuations compared to protein (e.g. fish) and sugar-rich (e.g. mango) foods. The study will lead to an optimized frozen storage management during the commercial handling of a wide variety of frozen foods. Foods such as ice cream, fish etc. that are more susceptible to the implications of temperature fluctuation could be placed closer to evaporator, where there is less temperature fluctuation. Foods such as fries and sushi could be placed closer to doors of the cold room, where there is more temperature fluctuation, due to repeated opening and closing of the door.

Statistical Mechanics of Phase Transitions

Statistical Mechanics of Phase Transitions
Author : J. M. Yeomans
Publisher : Clarendon Press
Release Date : 1992-05-07
Category :
Total pages :164
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The book provides an introduction to the physics which underlies phase transitions and to the theoretical techniques currently at our disposal for understanding them. It will be useful for advanced undergraduates, for post-graduate students undertaking research in related fields, and for established researchers in experimental physics, chemistry, and metallurgy as an exposition of current theoretical understanding. - ;Recent developments have led to a good understanding of universality; why phase transitions in systems as diverse as magnets, fluids, liquid crystals, and superconductors can be brought under the same theoretical umbrella and well described by simple models. This book describes the physics underlying universality and then lays out the theoretical approaches now available for studying phase transitions. Traditional techniques, mean-field theory, series expansions, and the transfer matrix, are described; the Monte Carlo method is covered, and two chapters are devoted to the renormalization group, which led to a break-through in the field. The book will be useful as a textbook for a course in `Phase Transitions', as an introduction for graduate students undertaking research in related fields, and as an overview for scientists in other disciplines who work with phase transitions but who are not aware of the current tools in the armoury of the theoretical physicist. - ;Introduction; Statistical mechanics and thermodynamics; Models; Mean-field theories; The transfer matrix; Series expansions; Monte Carlo simulations; The renormalization group; Implementations of the renormalization group. -

Food Science and the Culinary Arts

Food Science and the Culinary Arts
Author : Mark Gibson
Publisher : Academic Press
Release Date : 2018-01-04
Category : Technology & Engineering
Total pages :528
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Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry. Provides foundational food science information to culinary students and specialists Integrates principles of food science into practical applications Spans food chemistry to ingredients, whole foods, and baked and mixed foods Includes a comprehensive glossary of terms in food science

Lectures On Phase Transitions And The Renormalization Group

Lectures On Phase Transitions And The Renormalization Group
Author : Nigel Goldenfeld
Publisher : CRC Press
Release Date : 2018-03-08
Category : Science
Total pages :420
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Covering the elementary aspects of the physics of phases transitions and the renormalization group, this popular book is widely used both for core graduate statistical mechanics courses as well as for more specialized courses. Emphasizing understanding and clarity rather than technical manipulation, these lectures de-mystify the subject and show precisely "how things work." Goldenfeld keeps in mind a reader who wants to understand why things are done, what the results are, and what in principle can go wrong. The book reaches both experimentalists and theorists, students and even active researchers, and assumes only a prior knowledge of statistical mechanics at the introductory graduate level.Advanced, never-before-printed topics on the applications of renormalization group far from equilibrium and to partial differential equations add to the uniqueness of this book.

Conductor Insulator Quantum Phase Transitions

Conductor Insulator Quantum Phase Transitions
Author : Vladimir Dobrosavljevic,Nandini Trivedi,James M. Valles, Jr.
Publisher : Oxford University Press
Release Date : 2012-06-01
Category : Science
Total pages :566
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When many particles come together how do they organize themselves? And what destroys this organization? Combining experiments and theory, this book describes intriguing quantum phases - metals, superconductors and insulators - and transitions between them. It captures the excitement and the controversies on topics at the forefront of research.