Non-Equilibrium States and Glass Transitions in Foods (eBook, ePUB)

Processing Effects and Product-Specific Implications
Redaktion: Bhandari, Bhesh; Roos, Yrjö H.

• Format: ePub

Produktbeschreibung

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. - Provides the only book on the market that covers non-equilibrium states and glass transitions in food from a practical standpoint - Presents food industry professionals in the area of food quality with essential information on the effects of glass transitions and non-equilibrium states on the shelf life of specific products - Edited by global leaders in glass transition technology in foods

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Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 514
• Erscheinungstermin: 10. November 2016
• Englisch
• ISBN-13: 9780081003350
• Artikelnr.: 47139615

Autorenporträt

Professor Bhesh Bhandari has been associated with the University of Queensland for the last 30 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods. Prof Bhandari has published three co-edited books and more than 500 book chapters and research papers. His publications have been cited more than 36000 times (Google scholar) and is recognised as one of the leading researchers globally in glass transition and encapsulation technologies in food science discipline. He has patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceuticals and a technology to produce ethylene powder by applying materials science approach. He has currently several projects on 3D food printing.

Inhaltsangabe

1. Introduction to non-equilibrium states and glass transitions
2. Glass transition of major food components and their mixtures
3. Methods of measurement of non-equilibrium states and glass transition
Part One: Non-equilibrium states and glass transition - processing relationships
4. Food freezing and non-equilibrium states/glass transition
5. Baking and non-equilibrium states/glass transition
6. Air-drying and non-equilibrium states/glass transition
7. Freeze-drying and non-equilibrium states/glass transition
8. Spray-drying and non-equilibrium states/glass transition
9. Extrusion technology and non-equilibrium states/glass transitions
10. Non-equilibrium states/glass transition and crystallization
11. Non-equilibrium states/glass transition and food packaging materials
Part Two: Product specific implications of non-equilibrium states and glass transitions - understanding and controlling the transitions
12. Implications of non-equilibrium states and glass transitions on cereals
13. Implications of non-equilibrium states and glass transitions in fried foods
14. Implications of non-equilibrium states and glass transitions in dried fruits and vegetables
15. Implications of non-equilibrium states and glass transitions in spray dried sugar-rich foods
16. Implications of non-equilibrium states and glass transitions in confectionery
17. Implications of non-equilibrium states and glass transitions in dairy powders
18. Implications of non-equilibrium states and glass transitions in frozen and dried fish and meat products
19. Implications of non-equilibrium states and glass transitions for encapsulated foods
20. Implications of non-equilibrium states and glass transitions for edible films and barriers
21. The effects of non-equilibrium states and storage conditions on glass transitions in food
22. Influence of non-equilibrium states and glass transition on the survival of bacteria