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by Yrjo H Roos,Steve Taylor,Yrjö H. Roos

Download Phase Transitions in Foods (Food Science  Technology International) fb2, epub

ISBN: 0125953402
Author: Yrjo H Roos,Steve Taylor,Yrjö H. Roos
Language: English
Publisher: Academic Press; 1 edition (June 16, 1995)
Pages: 360
Category: Medicine & Health Sciences
Subcategory: Other
Rating: 4.4
Votes: 414
Size Fb2: 1213 kb
Size ePub: 1218 kb
Size Djvu: 1723 kb
Other formats: docx lrf mobi txt


Yrjö H. Roos, Steve Taylor.

Yrjö H. 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.

Authors: Yrjö Roos Yrjo H Roos. Affiliations and Expertise

Authors: Yrjö Roos Yrjo H Roos. Hardcover ISBN: 9780125953405. eBook ISBN: 9780080538730. Affiliations and Expertise. Professor of Food Technology and Head of the School of Food and Nutritional Sciences at University College, Cork, Ireland.

Yrjo ̈ H. Roos is Professor of Food Technology and Head of School of Food and Nutritional Sciences, University College, Cork, Ireland. He holds MSc and PhD from University of Helsinki

Yrjo ̈ H. He holds MSc and PhD from University of Helsinki. He has extensive experience from appointments in the Dairy Industry and universities in the USA, Finland and Ireland.

No recent competition.

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. No recent competition.

Phase Transitions in Foods - Yrjo H Roos. However, phase transitions in foods are complicated and their exact thermodynamic characterization may be difficult due to the number of component compounds, coexisting phases, and metastability

Phase Transitions in Foods - Yrjo H Roos. However, phase transitions in foods are complicated and their exact thermodynamic characterization may be difficult due to the number of component compounds, coexisting phases, and metastability. B. First Law of Thermodynamics. The physical state of thermodynamic systems can be related to the state variables.

Roos reported that the macromolecules of agricultural and food materials are generally in an amorphous state at low moisture content

University College Cork. Roos reported that the macromolecules of agricultural and food materials are generally in an amorphous state at low moisture content. This property makes them hard, brittle and are said to be in the glassy state.

Yrjö H. Roos is Professor, School of Food and Nutritional Sciences . 9 Implication of Glass Transition to Drying and Stability of Dried Foods 225 Yrjö H. Roos. Introduction 225. The Glass Transition 226. Roos is Professor, School of Food and Nutritional Sciences, University College Cork, Ireland.

Phase Transitions in Foods, Yrjo H Roos. Варианты приобретения. 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.

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 contentDetails the effects of water on the state and stability of foodsIncludes information on changes occuring in state and physicochemical properties during processing and storageThe only book on phase and state transitions written specifically for the applications in food industry, product development, and researchNo recent competition

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