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introduction physical chemistry foods

Type:: E-books
Files:: 1
Size:: 13.1 MB
Uploaded On:: Sept. 7, 2013, 3 a.m.
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Info Hash:: B03122302FE518DF9AF11B94EEFCF88FC4CBD21B

Introduction to the Physical Chemistry of Foods by Christos Ritzoulis 2013 | ISBN: 1466511753 | English | 224 Pages | PDF | 13.10 MB 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.

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introduction physical chemistry foods

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