Calorimetry in Food Processing

Analysis and Design of Food Systems
Ed. by Gönül Kaletunç

• Gebundenes Buch

Produktbeschreibung

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.

Produktdetails

• Institute of Food Technologists Series
• Verlag: Wiley & Sons
• Artikelnr. des Verlages: 1A813814830
• 1. Auflage
• Seitenzahl: 412
• Erscheinungstermin: 1. November 2009
• Englisch
• Abmessung: 239mm x 159mm x 32mm
• Gewicht: 864g
• ISBN-13: 9780813814834
• ISBN-10: 0813814839
• Artikelnr.: 24261947

Autorenporträt

Gönül Kaletunç, Ph.D., is Associate Professor in the Department of Food, Agricultural, and Biological Engineering at The Ohio State University, Columbus, OH. She is the author or coauthor of numerous professional publications. Her research focuses on application of calorimetry to food and biological materials. She is a member of the American Association of Cereal Chemists and the Institute of Food Technologists. Dr. Kaletunç has served as an associate editor of Cereal Chemistry and currently serves as an editorial board member of Food Engineering Reviews. She received her BS and MS degrees in chemical engineering from the Middle East Technical University, Ankara, Turkey, and a PhD degree in food engineering from the University of Massachusetts, Amherst.

Inhaltsangabe

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