Physical Chemistry of Foods (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. Physical Chemistry In Food Science And Technology -- Aspects Of Thermodynamics -- Concepts -- Solutions -- Electrolyte Solutions -- Recapitulation -- Bonds And Interaction Forces -- Types Of Bonds -- Solvation -- Recapitulation -- Reaction Kinetics -- Reaction Order -- Chemical Equilibrium -- Rate Theories -- Further Complications -- Recapitulation -- Transport Phenomena -- Flow And Viscosity -- Diffusion -- Transport In Composite Materials -- Recapitulation -- Polymers -- Very Dilute Solutions -- Polyelectrolytes -- More Concentrated Solutions -- Phase Separation -- Starch -- Recapitulation -- Proteins -- Description -- Conformational Stability And Denaturation -- Solubility -- Recapitulation -- Water Relations -- Water Activity -- Sorption Isotherms -- Water Binding -- Reaction Rates And Water Content -- Recapitulation -- Dispersed Systems -- Structure -- Importance Of Scale -- Particle Size Distributions -- Recapitulation -- Surface Phenomena -- Surface Tension -- Adsorption -- Surfactants -- Time Effects -- Curved Interfaces -- Contact Angles And Wetting -- Interfacial Tension Gradients -- Interfacial Rheology -- Recapitulation -- Formation Of Emulsions And Foams -- Foam Formation And Properties -- Breakup Of Drops And Bubbles -- Role Of Surfactant -- Recapitulation -- Colloidal Interactions -- Dlvo Theory -- Role Of Polymers -- Other Interactions -- Recapitulation -- Changes In Dispersity -- Aggregation -- Sedimentation -- Coalescence -- Partial Coalescence -- Ostwald Ripening -- Recapitulation. Nucleation -- Phase Transitions -- Nucleation Theory -- Nucleation In A Finely Dispersed Material -- Formation Of A Gas Phase -- Recapitulation -- Crystallization -- The Crystalline State -- Crystal Growth -- Crystallization From Aqueous Solutions -- Fat Crystallization -- Recapitulation -- Glass Transitions And Freezing -- The Glassy State -- The Special Glass Transition -- Freezing Of Foods -- Recapitulation -- Soft Solids -- Rheology And Fracture -- Gels -- Plastic Fats -- Closely Packed Systems -- Cellular Systems -- Recapitulation -- Frequently Used Symbols For Physical Quantities -- Some Frequently Used Abbreviations -- Some Mathematical Symbols -- Si Rules For Notation -- The Si Units System -- Some Conversion Factors -- Recalculation Of Concentrations -- Physical Properties Of Water At 0-100[degree]c -- Thermodynamic And Physical Properties Of Water And Ice -- Some Values Of The Error Function. Pieter Walstra. Includes Bibliographical References And Index. Food science and technology are concerned with a wide variety of problems and questions, and some will be exemplified below.