Crystallization in Foods

2001
ISBN: 978-0-8342-1634-1
Verlag: Springer US

Buch, Englisch, 326 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 1430 g

Reihe: Food Engineering Series

In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry.

Zielgruppe

Research

Autoren/Hrsg.

Hartel, Richard W

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

Introduction. Structure of the Solid State. Measurement of Crystalline Structure in Foods. Solution Characteristics and Glass Transition. Nucleation. Crystal Growth. Controlling Crystallization. Recrystallization Processes. Index