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