Non-equilibrium States and Glass Transitions in Foods: Processing
Effects and Product Specific Implications presents the tactics
needed to understand and control non-equilibrium states and glass
transitions in food, an essential element in maintaining the
shelf-life and quality of foods. After brief introductory chapters
introduce the science behind non-equilibrium states and glass
transitions in foods, the book details how glass transition
temperature is affected by composition and the ways it influences
processability and physico-chemical changes during the storage of
foods, also exploring how these effects can be controlled. The
second section looks at individual foods, highlighting the
implications of non-equilibrium states and glass transitions within
these foods. Maintaining and improving the quality of food is of
upmost importance to food companies who have to ensure that the
shelf life of their products is as long as possible. A large amount
of research has been performed into glass transitions in food over
the last few years, however there has not been a comprehensive
review. This book fills that gap.
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