Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes

Released on by Rao
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  • Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes Book Detail

  • Author : Rao
  • Release Date : 1998-05-27
  • Publisher : CRC Press
  • Genre : Technology & Engineering
  • Pages : 408
  • ISBN 13 : 9780824701796
  • File Size : 79,79 MB
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Phase/State Transitions in Foods, Chemical,Structural and Rheological Changes by Rao PDF Summary

Book Description: "Covers the basic and applied principles of phase/state transitions and analyzes their impact on chemical, physical, and rheological changes occurring in food during processing, preservation, and storage-offering practical insights on the most effective ways to move product development forward. Provides a fundamental understanding of transition phenomena, food components, and products, and unit operations. "

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Phase Transitions in Foods

Phase Transitions in Foods

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Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect

Phase Transitions in Foods

Phase Transitions in Foods

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Introduction to phasse transitions, physical state and molecular mobility, methodology, water and phase transitions, food components and polymers, prediction of

Phase Transitions

Phase Transitions

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Phase transitions--changes between different states of organization in a complex system--have long helped to explain physics concepts, such as why water freezes