Glass Transition and Phase Transitions in Food and Biological Materials

Herausgeber: Ahmed, Jasim

• Gebundenes Buch

Produktbeschreibung

Glass transition has proved useful in the understanding of structure-function relationships of food and biomaterials, and can govern food processing, product properties, quality, safety, and stability. Glass Transition and Phase Transitions in Food and Biological Materials presents the most up-to-date information on the glass transition of various food and biopolymers, their measurement technique, influence on the thermomechanical properties, and above all discussions on the most demanding biopolymers in today's market, including polylactides, gelatin and chitosan. Additionally, the book describes how the glass transition concept has been employed to food micro-structure, food processing, product development, storage studies, packaging development among others. Thermal properties of food powders and influencing parameters, including sticking, collapse, caking, agglomeration, crystallization, and storage, have been addressed. Various mathematical treatments related to thermal properties are also woven throughout the text. This book will serve as a comprehensive reference book for students, researchers and food, biopolymer, pharmaceutical and biotechnology professionals, providing invaluable and up-to-date insight into thermal properties in food.

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Produktdetails

• Verlag: Wiley
• Seitenzahl: 496
• Erscheinungstermin: 24. April 2017
• Englisch
• Abmessung: 244mm x 173mm x 28mm
• Gewicht: 1089g
• ISBN-13: 9781118935729
• ISBN-10: 1118935721
• Artikelnr.: 46496914

Autorenporträt

About the Editor: Jasim Ahmed is Research Scientist, Kuwait Institute for Scientific Research, Kuwait. Associate Editors: Mohammad Shafiur Rahman is Professor, Sultan Qaboos University, Sultanate of Oman. Yrjö H. Roos is Professor, School of Food and Nutritional Sciences, University College Cork, Ireland.

Inhaltsangabe

List of Contributors xiii
Preface xvii
1 Thermal and Relaxation Properties of Food and Biopolymers with Emphasis
onWater 1
Jan Swenson and Helén Jansson
1.1 Introduction 1
1.2 Glass Transition and Relaxation Dynamics of Sugar Solutions and
Sugar-Rich Food 3
1.3 Glass Transition and Relaxation Dynamics of Proteins 8
1.4 Confined Aqueous Solutions and the Failure of Gordon-Taylor
Extrapolations to High-Water Contents 18
1.5 Concluding Discussion 22
References 24
2 Glass Transition Thermodynamics and Kinetics 31
K. Muthukumarappan and G.J. Swamy
2.1 Introduction 31
2.2 Theories of Glass Transition 32
2.3 Reaction Kinetics - Basic Principle 35
2.4 Reaction Kinetics - Temperature Dependence 37
2.5 Glass Transition in Sugars 39
2.6 Glass Transition in Dairy Ingredients 41
2.7 Glass Transition in Fruit Powders 42
2.8 Conclusion and Direction for Future Studies 43
References 44
3 Glass Transition of Globular Proteins from Thermal and High Pressure
Perspectives 49
Sobhan Savadkoohi, Anna Bannikova and Stefan Kasapis
3.1 Factors Affecting Protein Functionality 49
3.2 High-Pressure Processing 55
3.3 Specific Examples of Pressure Effects 64
3.4 The Time-temperature-pressure Effect on the Vitrification of High Solid
Systems 70
3.5 High Pressure Effects on the Structural Properties of Condensed
Globular Proteins 79
3.6 Concluding Remarks 98
References 102
4 Crystal-Melt Phase Change of Food and Biopolymers 119
Sudipta Senapati, Dipak Rana and Pralay Maiti
4.1 Introduction 119
4.2 Thermodynamics of Crystallization and Melting 120
4.3 Role ofWater in the Phase Transition of Food 124
4.4 Classification of Phase Transitions 124
4.5 Crystallization,Melting and Morphology 126
4.6 Crystal Growth 130
4.7 Crystallization Kinetics 131
4.8 Crystal Melting and Morphology 131
4.9 Conclusions 133
Acknowledgements 135
References 135
5 Thermal Properties of Food and Biopolymer Using Relaxation Techniques 141
Arun KumarMahanta, Dipak Rana, Akhil Kumar Sen and PralayMaiti
5.1 Introduction 141
5.2 RelaxationThrough Nuclear Magnetic Resonance (NMR) 142
5.3 RelaxationThrough Dielectric Spectroscopy 146
5.4 RelaxationThrough Differential Scanning Calorimetry (DSC) 149
5.5 RelaxationThrough Dynamic Mechanical Measurements 151
5.6 Conclusions 154
Acknowledgement 154
References 154
6 Plasticizers for Biopolymer Films 159
Yasir Ali Arfat
6.1 Introduction 159
6.2 Plasticizer Classification 160
6.3 Mechanisms of Plasticization 161
6.4 Plasticizers for Protein-Based Films 161
6.5 Polysaccharide-Based Films 166
6.6 Plasticizers for Poly(lactic acid) Films 171
6.7 Conclusion 175
References 176
7 Crystallization Kinetics and Applications to Food and Biopolymers 183
Jasim Ahmed and Santanu Basu
7.1 Introduction 183
7.2 Crystal Growth and Nucleation 183
7.3 Shape of Crystals 184
7.4 Polymorphism 185
7.5 Crystallization Kinetics 185
7.6 Isothermal Crystallization 186
7.7 Non-Isothermal Crystallization Kinetics 190
7.8 Ozawa Model 193
7.9 Crystallization in Foods 194
7.10 Selected Case Studies 194
7.11 Conclusion 202
References 203
8 Thermal Transitions ,Mechanical Relaxations and Microstructure of
Hydrated Gluten Networks 207
Vassilis Kontogiorgos
8.1 Introduction 207
8.2 Thermal Transitions of Hydrated Gluten Networks 208
8.3 Mechanical Relaxations of Hydrated Gluten Network 210
8.4 Calculation of Relaxation Spectra of Hydrated Gluten Networks 214
8.5 Microstructure of Gluten Network 217
8.6 Concluding Remarks 219
References 219
9 Implication of Glass Transition to Drying and Stability of Dried Foods
225
Yrjö H. Roos
9.1 Introduction 225
9.2 The Glass Transition 226
9.3 Structural Relaxations 229
9.4 Drying and Dehydrated Solids 232
9.5 Conclusion 235
References 236
10 Water-Glass Transition Temperature Profile During Spray Drying of
Sugar-Rich Foods 239
Imran Ahmad and Loc Thai Nguyen
10.1 Introduction 239
10.2 Spray Dryer 239
10.3 Glass Transition 240
10.4 Issues Related with Sugar-Rich Foods 240
10.5 Stickiness, Deposition and Caking 241
10.6 Modeling and Prediction of Tg Profile 242
10.7 Strategies to Reduce Stickiness in Sugar-Rich Foods 243
10.8 Conclusions 246
References 247
11 State Diagram of Foods and Its Importance to Food Stability During
Storage and Processing 251
Mohammad Shafiur Rahman
11.1 Introduction 251
11.2 State Diagram and Their Boundaries 251
11.3 BET-Momolayer Line 255
11.4 Water Boiling and Solids-Melting Lines 255
11.5 Macro-Micro Region in the State Diagram 256
11.6 Applications of State Diagram in Determining Food Stability 256
Acknowledgement 258
References 258
12 Thermal Properties of Polylactides and Stereocomplex 261
Jasim Ahmed
12.1 Introduction 261
12.2 PLA and its Isomers 262
12.3 Thermal Property Measurement 263
12.4 Glass Transition Temperatures 263
12.5 Melting Behavior of PLA 267
12.6 Thermal Properties of Stereocomplexed Polylactides 269
12.7 Crystallinity of PLA 272
12.8 Conclusions 276
References 276
13 Thermal Properties of Gelatin and Chitosan 281
Mehraj Fatema Mullah, Linu Joseph, Yasir Ali Arfat and Jasim Ahmed
13.1 Introduction 281
13.2 Thermal Properties of Gelatin 283
13.3 Thermal Properties of Gelatin-Based Film 287
13.4 Thermal Transition by TGA 290
13.5 Thermal Properties of Chitosan 293
13.6 Conclusion 298
References 299
14 Protein Characterization by Thermal Property Measurement 305
A. Seenivasan and T. Panda
14.1 Introduction 305
14.2 Differential Scanning Calorimeter (DSC) 306
14.3 Isothermal Titration Calorimetry 342
14.4 Differential Scanning Fluorimetry (DSF)/Thermal Shift Assay 363
14.5 Thermogravimetric Analysis (TGA) 369
14.6 Differential Thermal Analysis (DTA) 370
14.7 Thermomechanical Analysis (TMA) 371
14.8 Dynamic Thermo-Mechanical Analysis (DMA) 371
14.9 Thermal Conductivity 372
14.10 Conclusion 373
14.11 Future Prospective of Thermal Methods of Characterization 373
References 374
15 High-PressureWater-Ice Transitions in Aqueous and Food Systems 393
Su Guangming, Zhu Songming and Ramaswamy H. S.
15.1 Introduction 393
15.2 Water-Ice Transitions Under High Pressure 394
15.3 High-Pressure Freezing 396
15.4 High-Pressure Thawing 408
15.5 Principle of High-PressureThawing 408
15.6 Effect of HPT on Quality of Selected Foods 415
15.7 HPT on Microbial Growth 418
References 419
16 Pasting Properties of Starch: Effect of Particle Size, Hydrocolloids and
High Pressure 427
Jasim Ahmed and Linu Thomas
16.1 Introduction 427
16.2 Pasting Properties 428
16.3 Rheological Measurement 430
16.4 Starch Pasting Cell 430
16.5 Effect of Hydrocolloids and Emulsifiers on Pasting Properties of
Starch 437
16.6 Effect of Particle Size on Pasting Properties of Flour Rich in Starch
438
16.7 Effect of Drying on Pasting Properties 442
16.8 Effect of High Pressure on Pasting Properties 445
16.9 Pasting Properties of Blends of Starches 446
16.10 Conclusions 448
References 448
Index 453