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.
The text describes surface activity, interfaces, and adsorption of molecules. Attention is paid to surface active materials, with a focus on self-assembled and colloidal structures. Emulsions and foams are covered in a separate chapter. The book also introduces some of the main macroscopic manifestations of colloidal (and other) interactions in terms of rheology. Finally, the author describes chemical kinetics, including enzyme kinetics, which is vital to food science. This book provides a concise, readable account of the physical chemistry of foods, from basic thermodynamics to a range of applied topics, for students, scientists, and engineers with an interest in food science.
Key Features
- Interprets food behavior in physicochemical terms.
- Begins with the basics of physical chemistry and thermodynamics, without requiring prior knowledge in these areas.
- Serves, additionally, as an introduction to colloids, kinetics, and rheology.
- Presents the information concisely without over-simplifying it.
- Describes food colloids from interface to self-assembly to applied emulsion and foam science.
- Includes end-of-chapter exercises with short solutions.
Contents
Chapter 1 The physical basis of chemistry
- Thermodynamic systems
- Temperature
- Deviations from ideal behavior: Compressibility
Chapter 2 Chemical thermodynamics
- A step beyond temperature
- Thermochemistry
- Entropy
- Phase transitions
- Crystallization
- Application of phase transitions: Melting, solidifying, and crystallization of fats
- Chemical potential
Chapter 3 The thermodynamics of solutions
- From ideal gases to ideal solutions
- Fractional distillation
- Chemical equilibrium
- Chemical equilibrium in solutions
- Ideal solutions: The chemical potential approach
- Depression of the freezing point and elevation of the boiling point
- Osmotic pressure
- Polarity and dipole moment
- Real solutions: Activity and ionic strength
- On pH: Acids, bases, and buffer solutions
- Macromolecules in solution
- Enter a polymer
- Is it necessary to study macromolecules in food and biological systems in general?
- Flory–Huggins theory of polymer solutions
- Osmotic pressure of solutions of macromolecules
- Concentrated polymer solutions
- Phase separation
Chapter 4 Surface activity
- Surface tension
- Interface tension
- Geometry of the liquid surface: Capillary effects
- Definition of the interface
- Surface activity
- Adsorption
- Surfactants
Chapter 5 Surface-active materials
- What are they, and where are they found?
- Micelles
- Hydrophilic-lipophilic balance (HLB), critical micelle concentration (cmc), and Krafft point
- Deviations from the spherical micelle
- The thermodynamics of self-assembly
- Structures resulting from self-assembly
- Phase diagrams
- Self-assembly of macromolecules: The example of proteins
Chapter 6 Emulsions and foams
- Colloidal systems
- Thermodynamic considerations
- A brief guide to atom-scale interactions
- Emulsification
- Foaming
- Light scattering from colloids
- Destabilization of emulsions and foams
Chapter 7 Rheology
- Does everything flow?
- Elastic behavior: Hooke’s law
- Viscous behavior: Newtonian flow
- Non-Newtonian flow
- Complex rheological behaviors
- How does a gel flow? (Viscoelasticity)
- Methods for determining viscoelasticity
Chapter 8 Elements of chemical kinetics
- Diamonds are forever?
- Concerning velocity
- Reaction laws
- Zero-order reactions
- First-order reactions
- Second- and higher-order reactions
- Dependence of velocity on temperature
- Catalysis
- Biocatalysts: Enzymes
- The kinetics of enzymic reactions
- Bibliography
- Index
About the Authors
- Christos Ritzoulis studied chemistry at the Aristotle University of Thessaloniki, and food science (M.Sc. and Ph.D.) at the University of Leeds. He has worked as a postdoctoral researcher at the Department of Chemical Engineering of the Aristotle University of Thessaloniki, and as an analyst at the Hellenic States General Chemical Laboratories. Today, Christos is a senior lecturer of food chemistry at the Department of Food Technology at TEI Thessaloniki, where he teaches food chemistry and physical chemistry of foods.
Book Details
- Hardcover: 224 pages
- Publisher: CRC Press (April 23, 2013)
- Language: English
- ISBN-10: 1466511753
- ISBN-13: 978-1466511750
- Product Dimensions: 9.2 x 6.2 x 0.7 inches
- List price: $89.95