Physical Chemistry of Foods
by Pieter Walstra

Physical Chemistry of Foods contains:

• end-of-section problem/solution sets
• chapter conclusions that highlight and reinforce key concepts
• solved equations illustrating basic principles in thermodynamics, fluid rheology, interaction forces, reaction kinetics, and transport phenomena

and covers:

• phase transitions such as crystallization, gas bubble formation, and separation of polymers
• the rheology and fracture mechanics of soft solids
• foam, emulsion, and suspension instability
• disperse and particulate systems
• water interactions with food compounds

Clarifying the physicochemical processes encountered in food product development, Physical Chemistry of Foods is a comprehensive and detailed text/reference for students and professionals in food, surface, colloid, and molecular chemistry and biochemistry; food science and technology; and food engineering.

Contents

1. Introduction
2. Aspects of Thermodynamics
3. Bonds and Interaction Forces
4. Reaction Kinetics
5. Transport Phenomena
6. Polymers
7. Proteins
8. Water Relations
9. Dispersed Systems
10. Surface Phenomena
11. Formation of Emulsions and Foams
12. Colloidal Interactions
13. Changes in Dispersity
14. Nucleation
15. Crystallization
16. Glass Transitions And Freezing
17. Soft Solids

Appendices

• Frequently Used Symbols for Physical Quantities
• Some Frequently Used Abbreviations
• Some Mathematical Symbols
• SI Rules for Notation
• The SI Units System
• Some Conversion Factors
• Recalculation of Concentrations
• Physical Properties of Water at 0–100°C
• Thermodynamic and Physical Properties of Water and Ice
• Some Values of the Error Function

Index

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