Calorimetry in Food Processing

Analysis and Design of Food Systems
1. Auflage 2009
ISBN: 978-0-8138-1483-4
Verlag: Wiley

Buch, Englisch, 412 Seiten, Format (B × H): 159 mm x 239 mm, Gewicht: 858 g

Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions.

Autoren/Hrsg.

Kaletunç, Gönül

Fachgebiete

• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Preface xiii

Contributor List xvii

Part 1 Analysis of Food and Biological Materials by Calorimetry 3

Chapter 1 Calorimetric Methods as Applied to Food: An Overview 5
Gönül Kaletunç

Chapter 2 Methods and Applications of Microcalorimetry in Food 15
Pierre Le Parlouër and Luc Benoist

Chapter 3 High-Pressure Differential Scanning Calorimetry 51
Günther W.H. Höhne and Gönül Kaletunç

Chapter 4 Calorimetry of Proteins in Dilute Solution 67
G. Eric Plum

Chapter 5 Thermal Analysis of Denaturation and Aggregation of Proteins and Protein Interactions in a Real Food System 87
Valerij Y. Grinberg, Tatiana V. Burova, and Vladimir B. Tolstoguzov

Chapter 6 Heat-Induced Phase Transformations of Protein Solutions and Fat Droplets in Oil-in-Water Emulsions: A Thermodynamic and Kinetic Study 119
Perla Relkin

Chapter 7 Analysis of Foodborne Bacteria by Differential Scanning Calorimetry 147
Michael H. Tunick, John S. Novak, Darrell O. Bayles, Jaesung Lee, and Gönül Kaletunç

Chapter 8 Coupling of Differential Scanning Calorimetry and X-Ray Diffraction to Study the Crystallization Properties and Polymorphism of Triacyglycerols 169
Christelle Lopez, Daniel J.E. Kalnin, and Michel R. Ollivon

Part 2 Calorimetry as a Tool for Process Design 199

Chapter 9 Overview of Calorimetry as a Tool for Efficient and Safe Food-Processing Design 201
Alois Raemy, Corinne Appolonia Nouzille, Pierre Lambelet, and Alejandro Marabi

Chapter 10 Shelf Life Prediction of Complex Food Systems by Quantitative Interpretation of Isothermal Calorimetric Data 237
Simon Gaisford, Michael A.A. O’Neill, and Anthony E. Beezer

Chapter 11 Use of Thermal Analysis to Design and Monitor Cereal Processing 265
Alberto Schiraldi, Dimitrios Fessas, and Marco Signorelli

Chapter 12 Importance of Calorimetry in Understanding Food Dehydration and Stability 289
Yrjö H. Roos

Chapter 13 High-Pressure Calorimetry and Transitiometry 311
Stanislaw L. Randzio and Alain Le Bail

Chapter 14 Calorimetric Analysis of Starch Gelatinization by High-Pressure Processing 341
Kelley Lowe and Gönül Kaletunç

Chapter 15 Use of Calorimetry to Evaluate Safety of Processing 351
Hans Fierz

Index 369

Über Autor(innen)

Gönül Kaletunç, Ph.D., is Associate Professor in the Department of Food, Agricultural, and Biological Engineering at The Ohio State University, Columbus, OH. She is the author or coauthor of numerous professional publications. Her research focuses on application of calorimetry to food and biological materials. She is a member of the American Association of Cereal Chemists and the Institute of Food Technologists. Dr. Kaletunç has served as an associate editor of Cereal Chemistry and currently serves as an editorial board member of Food Engineering Reviews. She received her BS and MS degrees in chemical engineering from the Middle East Technical University, Ankara, Turkey, and a PhD degree in food engineering from the University of Massachusetts, Amherst.