Kurzbeschreibung 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. 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.
Aus dem Inhalt 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
