Calorimetry in Food Processing: Analysis and Design of Food Systems (Institute of Food Technologists Series) - Tapa dura

Acerca del autor

Gönül Kaletunç, Ph.D., is Associate Professor in the Department of Food, Agricultural, and Biological Engineering at The Ohio State University, Columbus, OH. She is the author or coauthor of numerous professional publications. Her research focuses on application of calorimetry to food and biological materials. She is a member of the American Association of Cereal Chemists and the Institute of Food Technologists. Dr. Kaletunç has served as an associate editor of Cereal Chemistry and currently serves as an editorial board member of Food Engineering Reviews. She received her BS and MS degrees in chemical engineering from the Middle East Technical University, Ankara, Turkey, and a PhD degree in food engineering from the University of Massachusetts, Amherst.

De la contraportada

Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. These changes are known to affect the storage stability and shelf-life of food materials. Coverage addresses important issues in the use of calorimetry in food systems, focusing on data collection, interpretation of the resultant data, and the use of these data for process optimization and product development. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions. Calorimetry in Food Processing is intended primarily as a reference book for practicing scientists in academia and industry, as a resource for beginners in the field, and as potential supplemental text at the graduate level.

Special Features:

• Covers the use of differential scanning calorimetry (DSC) to detect, monitor, and characterize thermal processes in food materials as well as to evaluate the effects of nonthermal treatments
• Focuses on applications of calorimetry in analyzing and designing food systems
• Explains design of calorimeters for use under extreme conditions of high pressure and in combination with x-ray diffraction
• Brings together an international collection of distinguished experts as chapter contributors

De la solapa interior

Calorimetry in Food Processing: Analysis and Design of Food Systems introduces the basic principles of calorimetry and highlights various applications of calorimetry to characterize temperature-induced changes including starch gelatinization and crystallization, lipid transitions, protein denaturation, and inactivation of microorganisms in a variety of food and biological materials. These changes are known to affect the storage stability and shelf-life of food materials. Coverage addresses important issues in the use of calorimetry in food systems, focusing on data collection, interpretation of the resultant data, and the use of these data for process optimization and product development. Emphasis is given to the use of calorimetry as a tool for evaluation of processing requirements in order to assess the efficacy of food processing and for characterization of the effects of changes in formulation and processing conditions. Calorimetry in Food Processing is intended primarily as a reference book for practicing scientists in academia and industry, as a resource for beginners in the field, and as potential supplemental text at the graduate level.