Calorimetry in Food Processing
Analysis and Design of Food Systems
(Sprache: Englisch)
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...
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Produktinformationen zu „Calorimetry in Food Processing “
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.
Klappentext zu „Calorimetry in Food Processing “
Calorimetry in Food Processing: Analysis and Design of Food Systems highlights various applications of calorimetry including characterization of moisture sorption, starch gelatinization and recrystallization, lipid polymorphism, protein gelation kinetics, and inactivation of microorganisms in a variety of food and biological materials. These processes are known to affect the storage stability and shelf-life of food materials. Coverage addresses important issues in the use of calorimetry in food systems, focusing on evaluation of processing requirements in order to assess the efficacy of food processing and on characterization of the effects of changes in formulation and processing conditions. Calorimetry in Food Processing is intended primarily as a reference book for practicing scientists in both academia and industry, and may also be useful as a graduate level textbook.
Inhaltsverzeichnis zu „Calorimetry in Food Processing “
Part 1. Analysis of food and biological materials by calorimetry .1. Fundamentals of calorimetric methods.
2. Methods and applications of microcalorimetry in food.
3. High-pressure calorimetry.
4. Calorimetry of biological macromolecules in solution.
5. Thermal analysis of denaturation and aggregation of proteins and protein interactions in a real food system.
6. Thermal analysis of emulsions and foams.
7. Analysis of foodborne bacteria by differential scanning calorimetry.
8. Use of calorimetry and x-ray diffraction to study lipid polymorphism.
Part 2. Calorimetry as a tool for process design.
9. Overview of calorimetry as a tool for efficient and safe food processing design.
10. Use of isothermal microcalorimetry to determine kinetic and thermodynamic parameters from complex, heterogeneous systems for the prediction of shelf life.
11. Thermal analysis of proteins in relation to cereal processing.
12. Importance of calorimetry in understanding food dehydration and stability.
13. Optimization of the roasting process and product quality of peanuts.
14. Evaluation of high pressure processing by calorimetry.
15. Calorimetric analysis of crystallization phenomena in relation to food processing
Autoren-Porträt
Gönül Kaletunç, Ph.D., is Associate Professor in the Department of Food, Agricultural, and Biological Engineering at Ohio State University, Columbus, OH.
Bibliographische Angaben
- 2009, 1. Auflage, 384 Seiten, Maße: 15,5 x 23,1 cm, Gebunden, Englisch
- Herausgegeben: Gönül Kaletunç
- Verlag: Wiley & Sons
- ISBN-10: 0813814839
- ISBN-13: 9780813814834
- Erscheinungsdatum: 12.10.2009
Sprache:
Englisch
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