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.

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

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.

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.

This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include: Latest findings in the properties of water in food, pharmaceutical and biological systems Coverage of the 10th International Symposium on the Properties of Water (ISOPOW) Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterials Reflects the vast array of research and applications of water world wide

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

A complete and timely overview of the topic, this Encyclopedia imparts knowledge of fundamental principles and their applications for academicians, scientists and researchers, while informing engineers, industrialists and entrepreneurs of the current state of the technology and its utilization. The most comprehensive source on polymer blends available on the market Offers a complete and timely overview of the topic Each article presents up to date research & development on a topic and its basic principles and applications, integrates case studies, laboratory and pilot plant experiments, and gives due reference to published and patented literature Equips academics, scientists and researchers with knowledge of fundamentals principles and their applications, and informs the engineers, industrialists and entrepreneurs about the state of the art technology and its applications

An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and physical chemistry. The book details the techniques available to study food microstructure, examines the microstructure of basic food components and its relation to quality, and explores how microstructure is affected by specific unit operations in food process engineering. Descriptions of a number of food-related applications provide a better understanding of the complexities of the microstructural approach to food processing. Color plates.

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

An authoritative guide to theory and applications of heat transfer in humans Theory and Applications of Heat Transfer in Humans 2V Set offers a reference to the field of heating and cooling of tissue, and associated damage. The author—a noted expert in the field—presents, in this book, the fundamental physics and physiology related to the field, along with some of the recent applications, all in one place, in such a way as to enable and enrich both beginner and advanced readers. The book provides a basic framework that can be used to obtain ‘decent’ estimates of tissue temperatures for various applications involving tissue heating and/or cooling, and also presents ways to further develop more complex methods, if needed, to obtain more accurate results. The book is arranged in three sections: The first section, named ‘Physics’, presents fundamental mathematical frameworks that can be used as is or combined together forming more complex tools to determine tissue temperatures; the second section, named ‘Physiology’, presents ideas and data that provide the basis for the physiological assumptions needed to develop successful mathematical tools; and finally, the third section, named ‘Applications’, presents examples of how the marriage of the first two sections are used to solve problems of today and tomorrow. This important text is the vital resource that: Offers a reference book in the field of heating and cooling of tissue, and associated damage. Provides a comprehensive theoretical and experimental basis with biomedical applications Shows how to develop and implement both, simple and complex mathematical models to predict tissue temperatures Includes simple examples and results so readers can use those results directly or adapt them for their applications Designed for students, engineers, and other professionals, a comprehensive text to the field of heating and cooling of tissue that includes proven theories with applications. The author reveals how to develop simple and complex mathematical models, to predict tissue heating and/or cooling, and associated damage.