Phase Transitions in Foods, 2nd Edition

Phase Transitions in Foods, 2nd Edition

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Phase Transitions in Foods, 2nd Edition

by Yrjo H Roos, Stephan Drusch

Phase Transitions in Foods, Second Edition by Yrjo H. Roos and Stephan Drusch is an essential resource for anyone involved in the field of food engineering, processing, storage, and quality. This book presents the most recent research and theories on phase and state transitions that affect the technological properties of biological materials occurring in food production and storage.

One of the key aspects covered in this book is the role of water as a plasticizer and its effect on the physical and chemical changes in food. The authors explain how changes in temperature, time, and water content can greatly influence the physical properties of food. By understanding the phase behavior of biopolymers and food components, professionals in the food industry can make better decisions regarding product development and quality control.

The book also emphasizes the importance of detecting changes in the physical state of food and provides various techniques for analyzing phase behavior. With advancements in technology, it has become easier to monitor and predict stability rates of change, enabling professionals to optimize processing and storage conditions to maintain the quality and stability of food products.

Review of Phase Transitions in Foods, Second Edition

Phase Transitions in Foods, Second Edition is a comprehensive and well-researched book that covers a wide range of topics related to phase and state transitions in food. The authors provide a clear and concise explanation of the underlying principles and mechanisms behind these transitions, making it accessible to both professionals and researchers.

The book is divided into several chapters, each focusing on a specific aspect of phase transitions in food. The authors start by introducing the basics of phase behavior and the role of water in food systems. They then delve into more advanced topics such as glass transitions, ice formation, and crystallization. The book also includes a chapter on modeling and predicting stability rates of change, which is particularly useful for those involved in product development and quality assurance.

One of the strengths of this book is its practical approach. The authors provide numerous examples and case studies to illustrate the concepts discussed, making it easier for readers to grasp the material. They also include detailed descriptions of experimental techniques and methods used to analyze phase behavior, making it a valuable resource for researchers and scientists.

The book is well-organized and the text is accompanied by clear diagrams and illustrations that further enhance understanding. The authors also provide references at the end of each chapter, allowing readers to explore the topic in more detail if desired.

Order Phase Transitions in Foods, Second Edition

If you are involved in the food industry, product development, or research, Phase Transitions in Foods, Second Edition is a must-have resource. The book covers all the essential topics related to phase and state transitions in food and provides practical insights that can be used in real-world applications.

Order your copy of Phase Transitions in Foods, Second Edition today and stay ahead in the field of food engineering and quality control. With its comprehensive coverage and practical approach, this book is a valuable asset for anyone looking to enhance their understanding of phase behavior in food systems.

ISBN-13: 9780124080867

Publisher: Elsevier Science

Publication date: 10/28/2015

Pages: 380

Product Details

  • 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

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