Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications

Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods.

After brief introductory chapters introduce the science behind non-equilibrium states and glass transitions in foods, the book details how glass transition temperature is affected by composition and the ways it influences processability and physico-chemical changes during the storage of foods, also exploring how these effects can be controlled.

The second section looks at individual foods, highlighting the implications of non-equilibrium states and glass transitions within these foods. Maintaining and improving the quality of food is of upmost importance to food companies who have to ensure that the shelf life of their products is as long as possible.

A large amount of research has been performed into glass transitions in food over the last few years, however there has not been a comprehensive review. This book fills that gap.

Provides the only book on the market that covers non-equilibrium states and glass transitions in food from a practical standpointPresents food industry professionals in the area of food quality with essential information on the effects of glass transitions and non-equilibrium states on the shelf life of specific products Edited by global leaders in glass transition technology in foods

1. Introduction to non-equilibrium states and glass transitions 2. Glass transition of major food components and their mixtures 3. Methods of measurement of non-equilibrium states and glass transition Part One: Non-equilibrium states and glass transition – processing relationships 4. Food freezing and non-equilibrium states/glass transition 5. Baking and non-equilibrium states/glass transition 6. Air-drying and non-equilibrium states/glass transition 7. Freeze-drying and non-equilibrium states/glass transition 8. Spray-drying and non-equilibrium states/glass transition 9. Extrusion technology and non-equilibrium states/glass transitions 10. Non-equilibrium states/glass transition and crystallization 11. Non-equilibrium states/glass transition and food packaging materials Part Two: Product specific implications of non-equilibrium states and glass transitions – understanding and controlling the transitions 12. Implications of non-equilibrium states and glass transitions on cereals 13. Implications of non-equilibrium states and glass transitions in fried foods 14. Implications of non-equilibrium states and glass transitions in dried fruits and vegetables 15. Implications of non-equilibrium states and glass transitions in spray dried sugar-rich foods 16. Implications of non-equilibrium states and glass transitions in confectionery 17. Implications of non-equilibrium states and glass transitions in dairy powders 18. Implications of non-equilibrium states and glass transitions in frozen and dried fish and meat products 19. Implications of non-equilibrium states and glass transitions for encapsulated foods 20. Implications of non-equilibrium states and glass transitions for edible films and barriers 21. The effects of non-equilibrium states and storage conditions on glass transitions in food 22. Influence of non-equilibrium states and glass transition on the survival of bacteria