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Non-Equilibrium States and Glass Transitions in Foods
Processing Effects and Product-Specific Implications
1st Edition - November 10, 2016
Editors: Bhesh Bhandari, Yrjö H. Roos
Hardback ISBN:9780081003091
9 7 8 - 0 - 0 8 - 1 0 0 3 0 9 - 1
eBook ISBN:9780081003350
9 7 8 - 0 - 0 8 - 1 0 0 3 3 5 - 0
Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium… Read more
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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
Academics working in the field of food quality, particularly those with an interest in food processing and its effects on product shelf life, and industry professionals who wish to gain a solid understanding of glass transitions in food and methods to control them
List of Contributors
Woodhead Publishing Series in Food Science, Technology and Nutrition
Introduction to Non-Equilibrium States and Glass Transitions—The Fundamentals Applied to Foods Systems
Chapter 1: Methods of Measurement of Non-Equilibrium States and Glass Transition
Abstract
1.1. Introduction
1.2. Mechanical, electrical and thermal relaxation methods
1.3. Time constant and the F-function
1.4. Comparison of mechanical, electrical, and thermal systems
1.5. Dynamic Mechanical Analysis
1.6. Thermomechanical analysis
1.7. Differential scanning calorimetry
1.8. Thermally stimulated current
1.9. Dielectric relaxation spectroscopy
1.10. Dielectric thermal analysis
1.11. Dynamic moisture isotherm
1.12. Nuclear magnetic resonance
1.13. Measurement issues and techniques
1.14. Standards
1.15. Conclusions
Part I: Non-Equilibrium States and Glass Transition—Processing Relationships
Chapter 2: Food Freezing and Non-Equilibrium States
Abstract
2.1. Introduction
2.2. Equilibrium and non-equilibrium states in freezing process
2.3. Frozen storage and non-equilibrium states
2.4. Non-equilibrium state and Tg′ related changes in complex systems
2.5. Conclusions and final remarks
Chapter 3: Non-Equilibrium States and Glass Transitions in Bakery Products
Abstract
3.1. Introduction
3.2. Characterization methods
3.3. Non-equilibrium states in major types of bakery products
3.4. Future research trends
Chapter 4: Air-Drying and Non-Equilibrium States/Glass Transition
Abstract
4.1. Introduction
4.2. Air-drying
4.3. Air-drying and glass transition
4.4. Conclusions
Chapter 5: Spray-Drying and Non-Equilibrium States/Glass Transition
Abstract
5.1. Introduction
5.2. Spray drying—an emerging technique to induce phase transformation of food powders
5.3. Case study: characterization of spray-dried amorphous alpha-cyclodextrin powders
5.4. Conclusions
Chapter 6: Extrusion Technology and Glass Transition
Abstract
6.1. Introduction
6.2. Extruder, extrusion, and extrusion cooking
6.3. Glass transition in extruded products
6.4. Conclusions
Chapter 7: Glass Transition and Crystallization in Foods
Abstract
7.1. Introduction
7.2. Glass transition and crystallization in sugar
7.3. Glass transition and crystallization in polyols
7.4. Glass transition and crystallization in macromolecules
7.5. Future research trends
Part II: Product-Specific Implications of Non-Equilibrium States and Glass Transitions—Understanding and Controlling the Transitions
Chapter 8: Implications of Non-Equilibrium State Glass Transitions on Carbohydrate Polymers
Abstract
8.1. Introduction
8.2. Implications of amorphous glassy state on carbohydrate polymers
8.3. Implications of supercooled amorphous liquid or rubbery state on carbohydrate polymers
8.4. Glass transition and plasticization by different ingredients in starchy products
8.5. Concluding remarks
Chapter 9: Implications of Non-Equilibrium States and Glass Transitions in Fried Foods
Abstract
9.1. Introduction
9.2. Physics and chemistry of frying
9.3. Phase transitions and physical states in fried foods
9.4. Other chemical changes related to moisture and physical states
9.5. Moisture migration
9.6. Conclusions
Chapter 10: Non-equilibrium States and Glass Transitions in Fruits and Vegetables
Abstract
10.1. Introduction
10.2. Glass transitions of fruits and vegetables
10.3. Mechanism of glass formation in fruits and vegetables
10.4. Implications of glass transitions in dried fruit and vegetables
10.5. Controlling glass transitions in dried fruits and vegetables
10.6. Future trends
Nomenclature
Acknowledgment
Chapter 11: Implications of Non-Equilibrium State Glass Transitions in Spray-Dried Sugar-Rich Foods
Abstract
11.1. Introduction
11.2. The stickiness problem during drying of sugar-rich foods
11.3. Spray-drying and physical state
11.4. Approaches for solving the stickiness problem in spray-dried sugar-rich foods
11.5. Stickiness of sugar-rich foods during spray-drying
11.6. Conclusions
Chapter 12: Non-equilibrium States in Confectionery
Abstract
12.1. Introduction
12.2. Cotton candy
12.3. Hard candy, toffee, brittles
12.4. Caramel
12.5. Marshmallow and taffy
12.6. Nougat and chews
12.7. Gummies and jellies
12.8. Fruit leather and snacks
12.9. Summary and future developments
Chapter 13: Implications of Non-Equilibrium States and Glass Transition in Dairy Powders
Abstract
13.1. Introduction
13.2. Glass transition and dairy products
13.3. Glass transition, spray-drying, and stickiness
13.4. Influences of food components and their concentrations
13.5. How can stickiness be avoided during the spray-drying of dairy products?
13.6. Changes during storage
13.7. Conclusions and final remarks
Chapter 14: Implications of Non-Equilibrium States and Glass Transitions in Frozen and Dried Fish and Meat Products
Abstract
14.1. Introduction
14.2. Fish and meat: muscular structure; proximal and physicochemical composition
14.3. Denaturation effects
14.4. Glass-transition effects on frozen fish and meats
14.5. Glass-transition effects in dried fish and meats
14.6. Final remarks
Chapter 15: Glass-Transition and Non-equilibrium States of Edible Films and Barriers
Abstract
15.1. Introduction
15.2. Processing of edible films: case studies for solvent casting and extrusion process
15.3. Glass-transition measurement of edible films
15.4. Components effects on Tg of edible films
15.5. Glass-transition-related properties of edible films
15.6. Stability/changes of edible film
15.7. Conclusions and future work
Chapter 16: The Effects of Non-Equilibrium States and Storage Conditions on Glass Transitions in Food
Abstract
16.1. Introduction
16.2. Storage conditions that exert influence on glass transition
16.3. Effects of storage conditions on glass transitions in low-moisture foods
16.4. Glass transitions of frozen foods as affected by temperature fluctuations during storage
16.5. Structural relaxation and aging of amorphous foods stored below glass transition temperature
16.6. Strategies for preventing changes in glass transitions in stored foods
16.7. Final remarks
Chapter 17: Influence of Non-Equilibrium States and Glass Transition on the Survival of Bacteria
Abstract
17.1. Introduction
17.2. Factors affecting non-equilibrium state
17.3. Probiotic stability during storage
17.4. Future trends
Index
No. of pages: 514
Language: English
Published: November 10, 2016
Imprint: Woodhead Publishing
Hardback ISBN: 9780081003091
eBook ISBN: 9780081003350
BB
Bhesh Bhandari
Professor Bhesh Bhandari has been associated with the University of Queensland for the last 28 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods and recently 3D printing of foods. Professor Bhandari has published seven co-edited books and more than 400 book chapters and research papers. His publications have been cited nearly 22,000 times (2020), and he is recognised as one of the leading researchers in glass transition and encapsulation technologies in the food science discipline. Professor Bhandari was listed as a highly cited researcher in his discipline in 2015 by Thomson Reuters and by Clarivate in 2019. He was also listed as a leading researcher in Australia in Food Science and Technology discipline by The Australian in 2020. 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.
Affiliations and expertise
Professor, University of Queensland, Australia
YR
Yrjö H. Roos
Prof. Roos is associated with the University College Cork, Ireland. His teaching and research activities involve food materials science including glass transition. More specifically, his main research interests include crystallization, freezing, dehydration, encapsulation, reaction kinetics, state transitions and water relations of food and biological materials. He is a known authority in developing and applying glass transition concept in various food systems. He has authored one book Phase transitions in foods and two co-edited books. He has published more than 200 papers including book chapters which are cited close to 8000 times (2014). Prof Roos has appeared on ISIHighlyCited.com as a highly cited scientist in the field of Agricultural Sciences. He is President (2013-) and an elected member of the Central Committee of International Symposium of Water in Foods (ISOPOW) and member of several international scientific organizations.
Affiliations and expertise
Professor, School of Food & Nutritional Sciences, University College Cork, Ireland