Glass Transition and Phase Transitions in Food and Biological Materials (eBook)

Jasim Ahmed (Herausgeber)

eBook Download: PDF

2017
John Wiley & Sons (Verlag)
978-1-118-93571-2 (ISBN)

Infos

Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas.  This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the 'missing link' between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.

About the Editor:
Jasim Ahmed is Research Scientist, Kuwait Institute for Scientific Research, Kuwait.
Associate Editors:
Mohammad Shafiur Rahman is Professor, Sultan Qaboos University, Sultanate of Oman.
Yrjö H. Roos is Professor, School of Food and Nutritional Sciences, University College Cork, Ireland.

Inhalt

Cover 1
Title Page 5
Copyright 6
Contents 7
List of Contributors 15
Preface 19
Chapter 1 Thermal and Relaxation Properties of Food and Biopolymers with Emphasis on Water 23
1.1 Introduction 23
1.2 Glass Transition and Relaxation Dynamics of Sugar Solutions and Sugar-Rich Food 25
1.3 Glass Transition and Relaxation Dynamics of Proteins 30
1.4 Confined Aqueous Solutions and the Failure of Gordon-Taylor Extrapolations to High-Water Contents 40
1.5 Concluding Discussion 44
References 46
Chapter 2 Glass Transition Thermodynamics and Kinetics 53
2.1 Introduction 53
2.2 Theories of Glass Transition 54
2.2.1 Free-Volume Theory 54
2.2.2 Kinetic Theory 56
2.2.3 Thermodynamic theory 56
2.2.4 Other Theories 57
2.3 Reaction Kinetics-Basic Principle 57
2.3.1 Reaction Order 57
2.4 Reaction Kinetics-Temperature Dependence 59
2.4.1 Q10 Approach 59
2.4.2 Arrhenius Equation 59
2.4.3 WLF Equation 60
2.5 Glass Transition in Sugars 61
2.6 Glass Transition in Dairy Ingredients 63
2.7 Glass Transition in Fruit Powders 64
2.8 Conclusion and Direction for Future Studies 65
References 66
Chapter 3 Glass Transition of Globular Proteins from Thermal and High Pressure Perspectives 71
3.1 Factors Affecting Protein Functionality 71
3.1.1 Structure and the Native State 71
3.1.2 Protein-Water Interactions 71
3.1.3 Protein Unfolding and Denaturation 72
3.1.4 Protein Gelation 72
3.1.5 Factors Affecting Protein Gelation, Emulsification and Foaming 74
3.2 High-Pressure Processing 77
3.2.1 High Hydrostatic Pressure Equipment 77
3.2.2 High Pressure-Temperature and High Pressure-Cold Pasteurization 79
3.2.3 Water Penetration and Molten Globular State in Pressurized Globular Proteins 81
3.2.4 Factors Affecting Protein Changes Following Pressure Treatment 81
3.2.5 Effect of HPP on the Functional Properties of Globular Proteins 83
3.3 Specific Examples of Pressure Effects 86
3.3.1 Effects of HPP on Bovine Serum Albumin (BSA) 86
3.3.2 Effects of HPP on Soy Proteins 87
3.3.3 Effects of HPP on Ovalbumin 89
3.3.4 Effects of HPP on Lysozyme 90
3.3.5 Effects of HPP on Whey Protein 90
3.3.6 Microbial and Enzymatic Inactivation by High Pressure 91
3.4 The Time-temperature-pressure Effect on the Vitrification of High Solid Systems 92
3.4.1 The Concept of Glass Transition in High Solid Biomaterials 92
3.4.2 Thermomechanical Characterization of High Solid Systems 94
3.5 High Pressure Effects on the Structural Properties of Condensed Globular Proteins 101
3.5.1 Whey Protein 101
3.5.2 Whey Protein with Lactose 105
3.5.3 Immunoglobulins 108
3.5.4 Soy Glycinin 110
3.5.5 Ovalbumin 115
3.5.6 BSA 118
3.6 Concluding Remarks 120
References 124
Chapter 4 Crystal-Melt Phase Change of Food and Biopolymers 141
4.1 Introduction 141
4.2 Thermodynamics of Crystallization and Melting 142
4.2.1 Phases and Phase Transitions 142
4.2.2 Phase Equilibrium and Stability 142
4.2.3 The Phase Diagram 144
4.3 Role of Water in the Phase Transition of Food 146
4.4 Classification of Phase Transitions 146
4.4.1 First-Order Transitions 147
4.4.2 Second and Higher-Order Transitions 148
4.5 Crystallization, Melting and Morphology 148
4.5.1 Homogeneous Nucleation 149
4.5.2 Heterogeneous Nucleation 151
4.6 Crystal Growth 152
4.7 Crystallization Kinetics 153
4.8 Crystal Melting and Morphology 153
4.9 Conclusions 155
Acknowledgements 157
References 157
Chapter 5 Thermal Properties of Food and Biopolymer Using Relaxation Techniques 163
5.1 Introduction 163
5.2 Relaxation Through Nuclear Magnetic Resonance (NMR) 164
5.3 Relaxation Through Dielectric Spectroscopy 168
5.4 Relaxation Through Differential Scanning Calorimetry (DSC) 171
5.5 Relaxation Through Dynamic Mechanical Measurements 173
5.6 Conclusions 176
Acknowledgement 176
References 176
Chapter 6 Plasticizers for Biopolymer Films 181
6.1 Introduction 181
6.2 Plasticizer Classification 182
6.3 Mechanisms of Plasticization 183
6.4 Plasticizers for Protein-Based Films 183
6.5 Polysaccharide-Based Films 188
6.6 Plasticizers for Poly(lactic acid) Films 193
6.7 Conclusion 197
References 198
Chapter 7 Crystallization Kinetics and Applications to Food and Biopolymers 205
7.1 Introduction 205
7.2 Crystal Growth and Nucleation 205
7.3 Shape of Crystals 206
7.4 Polymorphism 207
7.5 Crystallization Kinetics 207
7.6 Isothermal Crystallization 208
7.7 Non-Isothermal Crystallization Kinetics 212
7.8 Ozawa Model 215
7.9 Crystallization in Foods 216
7.9.1 Controlling Crystallization in Food Products (Influencing Factors) 216
7.10 Selected Case Studies 216
7.10.1 Ice Cream 216
7.10.2 Honey 219
7.10.3 Chocolate 221
7.10.4 Lipid Crystallization 223
7.11 Conclusion 224
References 225
Chapter 8 Thermal Transitions, Mechanical Relaxations and Microstructure of Hydrated Gluten Networks 229
8.1 Introduction 229
8.2 Thermal Transitions of Hydrated Gluten Networks 230
8.3 Mechanical Relaxations of Hydrated Gluten Network 232
8.3.1 Subzero Temperature Relaxations 232
8.3.2 Above Zero Temperature Relaxations 233
8.4 Calculation of Relaxation Spectra of Hydrated Gluten Networks 236
8.5 Microstructure of Gluten Network 239
8.5.1 Microstructure of Gliadin and Glutenin-enriched Networks 239
8.5.2 Microstructure of Gluten 239
8.6 Concluding Remarks 241
References 241
Chapter 9 Implication of Glass Transition to Drying and Stability of Dried Foods 247
9.1 Introduction 247
9.2 The Glass Transition 248
9.2.1 Sugars and Carbohydrates 248
9.2.2 Proteins 249
9.2.3 Lipids 250
9.3 Structural Relaxations 251
9.3.1 Structural Relaxation Times 251
9.3.2 Thermal and Water Plasticization 251
9.3.3 WLF Constants and Strength of Glass Formers 253
9.4 Drying and Dehydrated Solids 254
9.4.1 Powder Stickiness 255
9.4.2 Collapse Phenomena 256
9.4.3 Reaction Rates 257
9.5 Conclusion 257
References 258
Chapter 10 Water-Glass Transition Temperature Profile During Spray Drying of Sugar-Rich Foods 261
10.1 Introduction 261
10.2 Spray Dryer 261
10.3 Glass Transition 262
10.4 Issues Related with Sugar-Rich Foods 262
10.5 Stickiness, Deposition and Caking 263
10.6 Modeling and Prediction of Tg Profile 264
10.7 Strategies to Reduce Stickiness in Sugar-Rich Foods 265
10.7.1 Honey 266
10.7.2 Fruit Juice Powder 266
10.7.3 Sweetpotato 267
10.8 Conclusions 268
References 269
Chapter 11 State Diagram of Foods and Its Importance to Food Stability During Storage and Processing 273
11.1 Introduction 273
11.2 State Diagram and Their Boundaries 273
11.2.1 Glass Transition 274
11.2.2 Freezing and Eutectic Points 276
11.3 BET-Momolayer Line 277
11.4 Water Boiling and Solids-Melting Lines 277
11.5 Macro-Micro Region in the State Diagram 278
11.6 Applications of State Diagram in Determining Food Stability 278
Acknowledgement 280
References 280
Chapter 12 Thermal Properties of Polylactides and Stereocomplex 283
12.1 Introduction 283
12.2 PLA and its Isomers 284
12.3 Thermal Property Measurement 285
12.4 Glass Transition Temperatures 285
12.5 Melting Behavior of PLA 289
12.6 Thermal Properties of Stereocomplexed Polylactides 291
12.7 Crystallinity of PLA 294
12.7.1 Stereocomplex Crystallization 296
12.8 Conclusions 298
References 298
Chapter 13 Thermal Properties of Gelatin and Chitosan 303
13.1 Introduction 303
13.2 Thermal Properties of Gelatin 305
13.3 Thermal Properties of Gelatin-Based Film 309
13.4 Thermal Transition by TGA 312
13.5 Thermal Properties of Chitosan 315
13.6 Conclusion 320
References 321
Chapter 14 Protein Characterization by Thermal Property Measurement 327
14.1 Introduction 327
14.2 Differential Scanning Calorimeter (DSC) 328
14.2.1 Introduction 328
14.2.2 Background Information on DSC Technique 330
14.2.3 Analysis of DSC Data 331
14.2.4 Experimental Determination of Thermodynamic Parameters 342
14.2.5 Application of Structural Thermodynamics Concepts 345
14.2.6 Numerical Treatment of DSC Data 347
14.2.7 Application of DSC 350
14.2.8 Studies on Food Proteins 361
14.2.9 Novel DSCs 363
14.2.10 Future Perspective of DSC Analysis 363
14.3 Isothermal Titration Calorimetry 364
14.3.1 Significance of "C-Value" as a Limit of Detection 368
14.3.2 Significance of Thermodynamic Parameters 369
14.3.3 Application of ITC in Poteins Characterization 370
14.3.4 Different Types of ITC 380
14.3.5 Future Perspectives of ITC 384
14.4 Differential Scanning Fluorimetry (DSF)/Thermal Shift Assay 385
14.4.1 Introduction 385
14.4.2 Application of DSF 387
14.5 Thermogravimetric Analysis (TGA) 391
14.6 Differential Thermal Analysis (DTA) 392
14.7 Thermomechanical Analysis (TMA) 393
14.8 Dynamic Thermo-Mechanical Analysis (DMA) 393
14.9 Thermal Conductivity 394
14.10 Conclusion 395
14.11 Future Prospective of Thermal Methods of Characterization 395
References 396
Chapter 15 High-Pressure Water-Ice Transitions in Aqueous and Food Systems 415
15.1 Introduction 415
15.2 Water-Ice Transitions Under High Pressure 416
15.3 High-Pressure Freezing 418
15.3.1 Principle of High-Pressure Freezing 418
15.3.2 Equipment and Working Procedures 419
15.3.3 Pressure Shift Freezing 419
15.3.4 Pressure Assisted Freezing 426
15.3.5 Pressure-Induced Freezing 429
15.3.6 HPF on Microbial Growth 429
15.4 High-Pressure Thawing 430
15.5 Principle of High-Pressure Thawing 430
15.5.1 Equipment and Working Procedures 431
15.5.2 Thermo-Physical Properties of HPT 432
15.6 Effect of HPT on Quality of Selected Foods 437
15.6.1 Fish 438
15.6.2 Meat 439
15.6.3 Other Products 439
15.7 HPT on Microbial Growth 440
References 441
Chapter 16 Pasting Properties of Starch: Effect of Particle Size, Hydrocolloids and High Pressure 449
16.1 Introduction 449
16.2 Pasting Properties 450
16.2.1 Measurement of Pasting Profile 450
16.2.2 Pasting Properties of Starches 452
16.3 Rheological Measurement 452
16.4 Starch Pasting Cell 452
16.5 Effect of Hydrocolloids and Emulsifiers on Pasting Properties of Starch 459
16.6 Effect of Particle Size on Pasting Properties of Flour Rich in Starch 460
16.7 Effect of Drying on Pasting Properties 464
16.8 Effect of High Pressure on Pasting Properties 467
16.9 Pasting Properties of Blends of Starches 468
16.10 Conclusions 470
References 470
Index 475
EULA 493

Produkt-Details

• Erscheint lt. Verlag: 3.2.2017
• Mitarbeit: Stellvertretende Herausgeber: Mohammad Shafiur Rahman, Yrjo H. Roos
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Biopolymere • biopolymers • Food chemistry • food engineering • food micro-structure, food processing, storage studies, packaging development, glass transition, plasticization effect, foods and biomaterials, drying, freezing, extrusion, frying process on thermal properties, moisture-nutrient behaviour, agglomeration, crystallisation and storage • Food Science & Technology • Lebensmittelchemie • Lebensmittelforschung u. -technologie • Lebensmitteltechnik • Polymer Science & Technology • Polymerwissenschaft u. -technologie
• ISBN-10: 1-118-93571-3 / 1118935713
• ISBN-13: 978-1-118-93571-2 / 9781118935712