Introduction to the Physical Chemistry
of Foods provides an easy-to-understand text
that encompasses the basic principles of physical
chemistry and their relationship to foods and their
processing. Based on the author’s years of teaching and
research experience in the physical chemistry of food,
this book offers the necessary depth of information and
mathematical bases presented in a clear manner for
individuals with minimal physical chemistry
background. The text begins with basic physical
chemistry concepts, building a foundation of knowledge
so readers can then grasp the physical chemistry of
food, including processes such as crystallization,
melting, distillation, blanching, and homogenization as
well as rheology and emulsion and foam stability. The
chapters cover thermodynamic systems, temperature, and
ideal gases versus real gases; chemical thermodynamics
and the behavior of liquids and solids, along with phase
transitions; and the thermodynamics of small molecule
and macromolecule dispersions and solutions. The text
describes surface activity, interfaces, and adsorption
of molecules. Attention is paid to surface active
materials, with a focus on self-assembled and colloidal
structures. Emulsions and foams are covered in a
separate chapter. The book also introduces some of the
main macroscopic manifestations of colloidal (and other)
interactions in terms of rheology. Finally, the author
describes chemical kinetics, including enzyme kinetics,
which is vital to food science. This book provides a
concise, readable account of the physical chemistry of
foods, from basic thermodynamics to a range of applied
topics, for students, scientists, and engineers with an
interest in food science.
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