Introduction to the Physical Chemistry of Foods

By (author) Ritzoulis, Christos

Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing. Based on the author's years of teaching and research experience in the physical chemistry of food, this book offers the necessary depth of information and mathematical bases presented in a clear manner for individuals with minimal physical chemistry background. The text begins with basic physical chemistry concepts, building a foundation of knowledge so readers can then grasp the physical chemistry of food, including processes such as crystallization, melting, distillation, blanching, and homogenization as well as rheology and emulsion and foam stability. The chapters cover thermodynamic systems, temperature, and ideal gases versus real gases; chemical thermodynamics and the behavior of liquids and solids, along with phase transitions; and the thermodynamics of small molecule and macromolecule dispersions and solutions. The text describes surface activity, interfaces, and adsorption of molecules. Attention is paid to surface active materials, with a focus on self-assembled and colloidal structures. Emulsions and foams are covered in a separate chapter. The book also introduces some of the main macroscopic manifestations of colloidal (and other) interactions in terms of rheology. Finally, the author describes chemical kinetics, including enzyme kinetics, which is vital to food science. This book provides a concise, readable account of the physical chemistry of foods, from basic thermodynamics to a range of applied topics, for students, scientists, and engineers with an interest in food science.

「Nielsen BookData」より

[目次]

  • The physical basis of chemistry Thermodynamic systems Temperature Deviations from ideal behavior: Compressibility Chemical thermodynamics A step beyond temperature Thermochemistry Entropy Phase transitions Crystallization Application of phase transitions: Melting, solidifying, and crystallization of fats Chemical potential The thermodynamics of solutions From ideal gases to ideal solutions Fractional distillation Chemical equilibrium Chemical equilibrium in solutions Ideal solutions: The chemical potential approach Depression of the freezing point and elevation of the boiling point Osmotic pressure Polarity and dipole moment Real solutions: Activity and ionic strength On pH: Acids, bases, and buffer solutions Macromolecules in solution Enter a polymer Is it necessary to study macromolecules in food and biological systems in general? Flory-Huggins theory of polymer solutions Osmotic pressure of solutions of macromolecules Concentrated polymer solutions Phase separation Surface activity Surface tension Interface tension Geometry of the liquid surface: Capillary effects Definition of the interface Surface activity Adsorption Surfactants Surface-active materials What are they, and where are they found? Micelles Hydrophilic-lipophilic balance (HLB), critical micelle concentration (cmc), and Krafft point Deviations from the spherical micelle The thermodynamics of self-assembly Structures resulting from self-assembly Phase diagrams Self-assembly of macromolecules: The example of proteins Emulsions and foams Colloidal systems Thermodynamic considerations A brief guide to atom-scale interactions Emulsification Foaming Light scattering from colloids Destabilization of emulsions and foams Rheology Does everything flow? Elastic behavior: Hooke's law Viscous behavior: Newtonian flow Non-Newtonian flow Complex rheological behaviors How does a gel flow? (Viscoelasticity) Methods for determining viscoelasticity Elements of chemical kinetics Diamonds are forever? Concerning velocity Reaction laws Zero-order reactions First-order reactions Second- and higher-order reactions Dependence of velocity on temperature Catalysis Biocatalysts: Enzymes The kinetics of enzymic reactions Bibliography Index

「Nielsen BookData」より

この本の情報

書名 Introduction to the Physical Chemistry of Foods
著作者等 Ritzoulis, Christos
出版元 Taylor & Francis Inc
刊行年月 2013.04.26
ページ数 224p
ISBN 9781466511767
言語 英語
出版国 アメリカ合衆国
この本を: 
このエントリーをはてなブックマークに追加

Yahoo!ブックマークに登録
この記事をクリップ!
Clip to Evernote
このページを印刷

外部サイトで検索

この本と繋がる本を検索

ウィキペディアから連想