Physical chemistry of foods

Foreword Preface 1 INTRODUCTION 1.1 Physical Chemistry in Food Science and Technology 1.2 About this Book Bibliography 2 ASPECTS OF THERMODYNAMICS 2.1 Concepts 2.2 Solutions 2.3 Electrolyte Solutions 2.4 Recapitulation Bibliography 3 BONDS AND INTERACTION FORCES 3.1 Types of Bonds 3.2 Solvation 3.3 Recapitulation Bibliography 4 REACTION KINETICS 4.1 Reaction Order 4.2 Chemical Equilibrium 4.3 Rate Theories 4.4 Further Complications 4.5 Recapitulation Bibliography 5 TRANSPORT PHENOMENA 5.1 Flow and Viscosity 5.2 Diffusion 5.3 Transport in Composite Materials 5.4 Recapitulation Bibliography 6 POLYMERS 6.1 Introduction 6.2 Very Dilute Solutions 6.3 Polyelectrolytes 6.4 More Concentrated Solutions 6.5 Phase Separation 6.6 Starch 6.7 Recapitulation Bibliography 7 PROTEINS 7.1 Description 7.2 Conformational Stability and Denaturation 7.3 Solubility 7.4 Recapitulation Bibliography 8 WATER RELATIONS 8.1 Water Activity 8.2 Sorption Isotherms 8.3 ‘‘Water Binding’’ 8.4 Reaction Rates and Water Content 8.5 Recapitulation Bibliography 9 DISPERSED SYSTEMS 9.1 Structure 9.2 Importance of Scale 9.3 Particle Size Distributions 9.4 Recapitulation Bibliography 10 SURFACE PHENOMENA 10.1 Surface Tension 10.2 Adsorption 10.3 Surfactants 10.4 Time Effects 10.5 Curved Interfaces 10.6 Contact Angles and Wetting 10.7 Interfacial Tension Gradients 10.8 Interfacial Rheology 10.9 Recapitulation Bibliography 11 FORMATION OF EMULSIONS AND FOAMS 11.1 Introduction 11.2 Foam Formation and Properties 11.3 Breakup of Drops and Bubbles 11.4 Role of Surfactant 11.5 Recapitulation Bibliography 12 COLLOIDAL INTERACTIONS 12.1 General Introduction 12.2 DLVO Theory 12.3 Role of Polymers 12.4 Other Interactions 12.5 Recapitulation Bibliography 13 CHANGES IN DISPERSITY 13.1 Overview 13.2 Aggregation 13.3 Sedimentation 13.4 Coalescence 13.5 Partial Coalescence 13.6 Ostwald Ripening 13.7 Recapitulation Bibliography 14 NUCLEATION 14.1 Phase Transitions 14.2 Nucleation Theory 14.3 Nucleation in a Finely Dispersed Material 14.4 Formation of a Gas Phase 14.5 Recapitulation Bibliography 15 CRYSTALLIZATION 15.1 The Crystalline State 15.2 Crystal Growth 15.3 Crystallization from Aqueous Solutions 15.4 Fat Crystallization 15.5 Recapitulation Bibliography 16 GLASS TRANSITIONS AND FREEZING 16.1 The Glassy State 16.2 The Special Glass Transition 16.3 Freezing of Foods 16.4 Recapitulation Bibliography 17 SOFT SOLIDS 17.1 Rheology and Fracture 17.2 Gels 17.3 Plastic Fats 17.4 Closely Packed Systems 17.5 Cellular Systems 17.6 Recapitulation Bibliography APPENDIX A: Frequently Used Symbols for Physical Quantities APPENDIX B: Some Frequently Used Abbreviations APPENDIX C: Some Mathematical Symbols APPENDIX D: SI Rules for Notation APPENDIX E: The SI Units System APPENDIX F: Some Conversion Factors APPENDIX G: Recalculation of Concentrations APPENDIX H: Physical Properties of Water at 0–1008C APPENDIX I: Thermodynamic and Physical Properties of Water and Ice APPENDIX J: Some Values of the Error Function