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Phase Transitions in Foods. (Record no. 100994)

MARC details
000 -LEADER
fixed length control field 10566nam a22005053i 4500
001 - CONTROL NUMBER
control field EBC4011822
003 - CONTROL NUMBER IDENTIFIER
control field MiAaPQ
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240729130031.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
fixed length control field m o d |
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr cnu||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 240724s2015 xx o ||||0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780124079229
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9780124080867
035 ## - SYSTEM CONTROL NUMBER
System control number (MiAaPQ)EBC4011822
035 ## - SYSTEM CONTROL NUMBER
System control number (Au-PeEL)EBL4011822
035 ## - SYSTEM CONTROL NUMBER
System control number (CaPaEBR)ebr11117971
035 ## - SYSTEM CONTROL NUMBER
System control number (CaONFJC)MIL103354
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)928778416
040 ## - CATALOGING SOURCE
Original cataloging agency MiAaPQ
Language of cataloging eng
Description conventions rda
-- pn
Transcribing agency MiAaPQ
Modifying agency MiAaPQ
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number TX531 .R667 2016
082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Roos, Yrjo H.
245 10 - TITLE STATEMENT
Title Phase Transitions in Foods.
250 ## - EDITION STATEMENT
Edition statement 2nd ed.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture San Diego :
Name of producer, publisher, distributor, manufacturer Elsevier Science & Technology,
Date of production, publication, distribution, manufacture, or copyright notice 2015.
264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Date of production, publication, distribution, manufacture, or copyright notice ©2016.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (381 pages)
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Media type code c
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code cr
Source rdacarrier
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Front Cover -- Phase Transitions in Foods -- Copyright Page -- Contents -- About the Authors -- Preface -- 1 Introduction to phase transitions -- 1.1 Introduction -- 1.2 Thermodynamics -- 1.2.1 Basic Terminology -- 1.2.2 First Law of Thermodynamics -- 1.2.2.1 Enthalpy -- 1.2.2.2 Heat capacity -- 1.2.3 Second Law of Thermodynamics -- 1.2.3.1 Entropy -- 1.2.3.2 Helmholtz free energy -- 1.2.3.3 Gibbs energy -- 1.3 Characterization of Phase Transitions -- 1.3.1 Phase Diagrams -- 1.3.2 Gibbs Energy of Phases -- 1.3.3 Classification of Phase Transitions -- 1.3.3.1 First-order transitions -- 1.3.3.2 Second-order and higher-order transitions -- 1.3.3.3 Effects of pressure on transition temperatures -- 1.3.4 Effects of Composition on Transition Temperatures -- 1.3.4.1 Raoult's law -- 1.3.4.2 Henry's law -- References -- 2 Physical state and molecular mobility -- 2.1 Introduction -- 2.2 Crystallization and Melting -- 2.2.1 Nucleation and Crystal Growth -- 2.2.1.1 Nucleation -- Homogeneous nucleation -- Heterogeneous nucleation -- Secondary nucleation -- 2.2.1.2 Crystal growth -- 2.3 The Physical State of Amorphous Materials -- 2.3.1 Mechanical Properties -- 2.3.1.1 Glass formation and glass transition -- 2.3.1.2 Young's modulus -- 2.3.1.3 Shear modulus -- 2.3.1.4 Storage and loss moduli -- 2.3.2 Characterization of the Physical State -- 2.3.2.1 The glassy state -- 2.3.2.2 Glass transition temperature range -- 2.3.2.3 Rubbery plateau region -- 2.3.2.4 Rubbery flow region -- 2.3.2.5 Liquid flow region -- 2.3.3 Glass Transition Theories -- 2.3.3.1 Free volume theory -- 2.3.3.2 Kinetic theory -- 2.3.3.3 Thermodynamic theory -- 2.3.3.4 Other theories -- 2.4 Molecular Mobility and Plasticization -- 2.4.1 Mechanical Properties -- 2.4.1.1 Relaxation times -- The WLF equation -- WLF constants -- 2.4.1.2 Viscosity -- 2.4.1.3 Dynamic mechanical properties.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 2.4.2 Plasticization and Molecular Weight -- 2.4.2.1 Melting temperature -- 2.4.2.2 Glass transition and molecular weight -- 2.4.2.3 Glass transitions of mixtures -- 2.4.3 Crystallization of Amorphous Compounds -- 2.4.3.1 Nucleation and crystal growth -- 2.4.3.2 Crystallization kinetics -- References -- 3 Methodology -- 3.1 Introduction -- 3.2 Determination of the Physical State and Crystallinity -- 3.2.1 Imaging Techniques -- 3.2.1.1 Optical microscopy -- 3.2.1.2 Electron microscopy -- 3.2.1.3 Atomic force microscopy -- 3.2.1.4 Magnetic resonance imaging and X-ray tomography -- 3.2.2 Diffraction Techniques -- 3.2.2.1 X-ray diffraction -- 3.2.2.2 Electron and neutron diffraction -- 3.2.3 Spectroscopic Techniques -- 3.3 Determination of Physical State and Molecular Mobility -- 3.3.1 NMR Spectroscopy -- 3.3.2 ESR Spectroscopy -- 3.3.3 Positron Annihilation Lifetime Spectroscopy -- 3.4 Determination of Transition Temperatures and Structural Relaxations -- 3.4.1 Calorimetry and Thermal Analysis -- 3.4.1.1 Enthalpy and volume in phase transitions -- 3.4.1.2 DSC and DTA -- 3.4.1.3 Thermal mechanical analysis -- 3.4.2 Mechanical and Dielectric Properties -- 3.4.2.1 Changes at glass transition temperature -- 3.4.2.2 Dynamic mechanical thermal analysis and mechanical spectroscopy -- 3.4.2.3 Dielectric properties -- References -- 4 Water and phase transitions -- 4.1 Introduction -- 4.2 Properties of Water -- 4.2.1 Phase Behavior of Water -- 4.2.1.1 Phase behavior of pure water -- 4.2.1.2 Supercooled amorphous water -- 4.2.2 Water in Solutions -- 4.2.2.1 Freezing temperature depression -- 4.2.2.2 Boiling temperature elevation -- 4.2.2.3 Eutectic solutions -- 4.3 Water in Foods -- 4.3.1 Sorption Behavior -- 4.3.1.1 Sorption isotherms -- 4.3.1.2 Sorption models -- BET model -- GAB model -- 4.3.1.3 Water plasticization.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 4.3.2 Ice Formation and Freeze-Concentration -- 4.3.2.1 Equilibrium freezing -- Eutectic solutions -- Supersaturated solutions -- 4.3.2.2 Nonequilibrium freezing -- 4.3.2.3 State diagrams -- References -- 5 Food components and polymers -- 5.1 Introduction -- 5.2 Carbohydrates -- 5.2.1 Sugars -- 5.2.1.1 Melting and crystallization -- 5.2.1.2 Glass transitions -- 5.2.1.3 Mixtures of sugars -- 5.2.2 Starch -- 5.2.2.1 Physical state of native starches -- 5.2.2.2 Physical state of starch and starch components -- Starch and starch components -- Effect of composition -- 5.2.2.3 Gelatinization and melting -- Birefringence -- X-Ray diffraction -- Differential scanning calorimetry -- Effects of water on gelatinization and melting -- Effects of solutes -- 5.2.2.4 Amylose-lipid complexes -- 5.3 Proteins -- 5.3.1 Denaturation -- 5.3.2 Glass Transition -- 5.3.2.1 Physical state of proteins -- Cereal proteins -- State diagrams -- 5.4 Lipids -- 5.4.1 Polymorphic Forms -- 5.4.1.1 Calorimetric studies -- 5.4.1.2 Other techniques -- 5.4.2 Melting of Fats and Oils -- 5.4.2.1 Melting behavior of fats and oils -- 5.4.2.2 Solid fat content -- 5.4.3 Mechanical Properties and Crystallinity -- 5.4.3.1 Mechanical properties and firmness -- 5.4.3.2 Plasticity -- References -- 6 Prediction of the physical state -- 6.1 Introduction -- 6.2 Prediction of Plasticization -- 6.2.1 Fractional Models -- 6.2.1.1 Gordon-Taylor equation -- 6.2.1.2 Couchman-Karasz equation -- 6.2.1.3 Other equations -- Couchman-Karasz equation-exact form -- Fox equation -- Pochan-Beatty-Hinman equation -- Linear equation -- Huang equation -- 6.2.2 Modeling Glass Transitions -- 6.2.2.1 Fractional modeling of water plasticization -- 6.2.2.2 Combined models of water activity and glass transition -- 6.2.2.3 Inclusion of water sorption models -- 6.3 Mechanical Properties and Flow.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 6.3.1 Viscosity of Amorphous Foods -- 6.3.1.1 Viscosity of frozen foods -- 6.3.1.2 Viscosity of low-moisture foods -- Effect of thermal plasticization -- Effects of water plasticization -- 6.3.2 Viscoelastic Properties -- 6.3.2.1 Relaxation time and time-temperature superposition principle -- 6.3.2.2 Master curves of biologic materials -- 6.3.2.3 Effect of molecular mass -- 6.4 Stiffness -- 6.4.1 Modulus Curves of Food Materials -- 6.4.1.1 Effect of water on mechanical properties -- 6.4.1.2 Mathematical analysis of stiffness -- References -- 7 Time-dependent phenomena -- 7.1 Introduction -- 7.2 Time-Dependent Properties of the Physical State -- 7.2.1 Glass Formation -- 7.2.1.1 Glass formation from melt -- 7.2.1.2 Glass formation by solvent removal -- Dehydration -- Freezing -- Freeze-drying -- 7.2.2 Structural Relaxation Phenomena in Amorphous Foods -- 7.2.2.1 Enthalpy relaxations -- 7.2.2.2 Structural relaxation times -- 7.3 Collapse Phenomena -- 7.3.1 Stickiness and Caking -- 7.3.1.1 Stickiness -- 7.3.1.2 Caking -- 7.3.2 Collapse -- 7.3.2.1 Collapse and glass transition -- 7.3.2.2 Collapse time -- 7.3.2.3 Diffusivity -- 7.4 Crystallization and Recrystallization -- 7.4.1 Crystallization of Amorphous Sugars -- 7.4.1.1 Crystallization of amorphous sugars -- Effect of water -- Effect of temperature -- Crystallization kinetics -- 7.4.1.2 Crystallization of sugars in amorphous foods -- Low-moisture foods -- Frozen foods -- 7.4.2 Ice Formation and Recrystallization -- 7.4.2.1 Ice formation -- 7.4.2.2 Recrystallization of ice -- Recrystallization mechanisms -- Recrystallization in frozen foods -- Control of recrystallization -- 7.4.3 Retrogradation of Starch -- 7.4.3.1 Starch and starch components -- 7.4.3.2 Staling of bread -- References -- 8 Reaction kinetics -- 8.1 Introduction -- 8.2 Principles of Reaction Kinetics -- 8.2.1 Reaction Order.
505 8# - FORMATTED CONTENTS NOTE
Formatted contents note 8.2.1.1 Zero-order reactions -- 8.2.1.2 First-order reactions -- 8.2.1.3 Second-order reactions -- 8.2.2 Temperature Dependence -- 8.2.2.1 Q10 approach -- 8.2.2.2 Arrhenius equation -- 8.2.2.3 WLF equation -- 8.3 Kinetics in Amorphous Foods -- 8.3.1 Low-water Foods -- 8.3.1.1 Mobility and reaction rates -- 8.3.1.2 Diffusion-limited reactions -- 8.3.1.3 Water plasticization -- 8.3.1.4 Observed kinetics -- Nonenzymatic browning -- Other changes -- 8.3.1.5 Effects of structural transformations -- Collapse -- Crystallization -- 8.3.1.6 Stability maps -- 8.3.2 Frozen Foods -- 8.3.2.1 Quality changes in frozen foods -- 8.3.2.2 Arrhenius and WLF kinetics -- References -- 9 Food processing and storage -- 9.1 Introduction -- 9.2 Food Processing -- 9.2.1 Dehydration and Agglomeration -- 9.2.1.1 Quality changes in dehydration -- 9.2.1.2 Flavor retention and encapsulation -- 9.2.1.3 Agglomeration -- 9.2.1.4 Size reduction -- 9.2.2 Melt Processing and Extrusion -- 9.2.2.1 Plasticization and melting -- 9.2.2.2 Structural properties -- 9.2.2.3 Flavor encapsulation -- 9.3 Food Formulation and Storage -- 9.3.1 Stability and Its Prediction -- 9.3.1.1 Low-water foods -- 9.3.1.2 Frozen foods -- 9.3.2 Food Formulation -- 9.3.2.1 Food composition -- Effects in food processing -- Food composition and stability -- 9.3.2.2 Application of state diagrams -- References -- Index -- Back Cover.
588 ## - SOURCE OF DESCRIPTION NOTE
Source of description note Description based on publisher supplied metadata and other sources.
590 ## - LOCAL NOTE (RLIN)
Local note Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food--Composition.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Phase transformations (Statistical physics).
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Drusch, Stephan.
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Print version:
Main entry heading Roos, Yrjo H.
Title Phase Transitions in Foods
Place, publisher, and date of publication San Diego : Elsevier Science & Technology,c2015
International Standard Book Number 9780124080867
797 2# - LOCAL ADDED ENTRY--CORPORATE NAME (RLIN)
Corporate name or jurisdiction name as entry element ProQuest (Firm)
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=4011822">https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=4011822</a>
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