Walstra Physical Chemistry of Foods

1. Auflage 2002
ISBN: 978-1-135-56554-1
Verlag: CRC Press
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 832 Seiten

Reihe: Food Science and Technology

Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods. Coverage progresses from aspects of thermodynamics, bonds and interaction forces, and reaction kinetics, to transport phenomena, polymers, colloidal interactions, nucleation, glass transitions and freezing, and soft solids. This comprehensive volume effectively clarifies the physicochemical processes encountered in food product development.

Autoren/Hrsg.

Walstra, Pieter

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Introduction

Aspects of Thermodynamics

Bonds and Interaction Forces

Reaction Kinetics

Transport Phenomena

Polymers
Proteins
Water Relations

Dispersed Systems

Surface Phenomena

Formation of Emulsions and Foams

Colloidal Interactions

Changes in Dispersity

Nucleation
Crystallization

Glass Transitions And Freezing

Soft Solids

APPENDIX A: Frequently Used Symbols for Physical Quantities

APPENDIX B: Some Frequently Used Abbreviations

APPENDIX C: Some Mathematical Symbols

APPENDIX D: SI Rules for Notation

APPENDIX E: The SI Units System

APPENDIX F: Some Conversion Factors

APPENDIX G: Recalculation of Concentrations

APPENDIX H: Physical Properties of Water at 0-100°C

APPENDIX I: Thermodynamic and Physical Properties of Water and Ice

APPENDIX J: Some Values of the Error Function

Index