The Chemical Physics of Food

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ISBN: 9781405121279 | 1405121270
Cover: Hardcover
Copyright: 3/26/2007

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This important book covers the main types of materials that food scientists have to deal with. Special attention is given to starch and gluten as being of particular importance in food science and not typical of general classes of substance. The book approaches the subject matter form a physics viewpoint. Based on the fundamental quantitative principles, which must form the basis for any discussion, qualitative or quantitative, about the behaviour of the systems involved, the book thus differs from others currently available. The editor, Peter Belton, currently President of the Institute of Food Science and Technology has drawn together an impressive list of international contributors, providing a book which is essential to all those involved in work on the structure of foods

Preface	p. xi
Contributors	p. xiii
About the Editor	p. xiii
Emulsions	p. 1
Introduction	p. 1
Emulsion structure	p. 2
Size	p. 2
Concentration	p. 3
Surface properties	p. 4
Modified surfaces	p. 5
Types of interfacial material	p. 6
Interdroplet potentials	p. 8
Emulsion dynamics	p. 10
Creaming	p. 11
Flocculation	p. 12
Coalescence	p. 13
Emulsion functionality	p. 16
Rheology	p. 16
Chemical reactivity	p. 17
References	p. 18
Physicochemical Behaviour of Starch in Food Applications	p. 20
Introduction	p. 20
Starch composition and chemical structure	p. 21
Granular structure	p. 21
Molecular composition	p. 24
Amylose	p. 25
Amylopectin	p. 26
Intermediate materials	p. 30
Minor components	p. 31
Modifications of starch by hydrothermal treatments and shearing	p. 32
Gelatinization, pasting and melting	p. 33
Structural changes	p. 33
Mechanisms of gelatinization-melting	p. 34
Functional properties	p. 40
Gelation	p. 40
Structural changes	p. 40
Mechanisms	p. 42
Functional properties	p. 44
Glass transition and plasticization by water	p. 45
Physical ageing	p. 46
Interactions with other molecules	p. 46
Hydrocolloids and proteins	p. 47
Sugars	p. 49
Amylose complexation with small molecules	p. 50
Lipids	p. 50
Alcohols, aroma and flavours	p. 53
Starch as a nutrient	p. 55
Classification	p. 55
Resistant starch	p. 56
Conclusions	p. 57
References	p. 59
Water Transport and Dynamics in Food	p. 68
Introduction	p. 68
Statistical thermodynamics and the microscopic water distribution	p. 70
Experimental probes of the microscopic water distribution	p. 74
The water self-diffusion propagator	p. 77
Experimental probes of the water self-diffusion propagator	p. 78
Water transport in nonequilibrium microheterogeneous systems	p. 80
The state of water in nanopores	p. 82
Experimental probes of water-biopolymer interactions	p. 86
Molecular dynamics simulations of water-biopolymer interactions	p. 94
The dependence of water dynamics on state variables	p. 95
Low-water-content systems	p. 95
Nonfreezing water	p. 99
Diffusion studies of surface water	p. 100
Water dynamics under high pressure	p. 101
Conclusion	p. 103
References	p. 104
Glasses	p. 108
Introduction	p. 108
Glass transitions	p. 109
Low molecular weight liquids and glasses	p. 109
Biopolymer glasses and plasticization	p. 111
Colloidal glasses	p. 113
Glassy state dynamics	p. 114
Structural relaxation in low molecular weight organic liquids and biopolymers	p. 117
Mechanical stability - colloidal systems	p. 119
Chemical stability	p. 119
Chemical kinetics and the glassy state in single-phase systems	p. 120
Chemical kinetics and the glassy state in multiphase systems	p. 125
Glassy carbohydrates as encapsulation matrices and solvents	p. 125
Flavour encapsulation in glassy carbohydrates	p. 125
Solvent properties of amorphous carbohydrates	p. 126
Concluding remarks	p. 129
References	p. 130
Powders and Granular Materials	p. 135
Introduction	p. 135
Packing	p. 139
Segregation	p. 142
Jamming	p. 145
Discussion	p. 148
References	p. 148
Gels	p. 151
Introduction	p. 151
Polysaccharide gels	p. 153
What are polysaccharides?	p. 153
How do polysaccharides form networks?	p. 158
Point cross-links	p. 159
Block structures	p. 160
Higher-order helical aggregates	p. 163
What are fluid gels?	p. 166
Polysaccharide mixtures	p. 168
Phase-separated networks	p. 169
Starch	p. 169
Semi-refined carrageenans	p. 172
Swollen networks	p. 172
Interpenetrating networks	p. 173
Coupled networks	p. 173
Pectin-alginate gels	p. 173
Xanthan-glucomannan gels	p. 174
Xanthan-galactomannan gels	p. 176
Algal polysaccharide glucomannan or galactomannan mixed gels	p. 177
Protein gels	p. 178
What are proteins?	p. 178
How do proteins form networks?	p. 179
Globular proteins	p. 179
Fibrous proteins	p. 181
Casein gels	p. 183
Protein mixtures	p. 184
Interfacial protein networks	p. 184
Interfacial gelatin networks	p. 185
Globular protein networks	p. 185
Interfacial protein networks in foods	p. 186
Polysaccharide-protein gels	p. 189
Conclusions	p. 191
References	p. 191
Wheat-Flour Dough Rheology	p. 199
Introduction	p. 199
The two independent aspects of cereal science and technology: molecular biorheology and process biorheology	p. 200
Genetics as the key to plant breeding: molecular biorheology	p. 200
Process rheology as the key to efficiently maximizing end-product quality: process biorheology	p. 201
The pervasive nature of wheat-flour dough rheology in cereal science and technology	p. 201
The rheology perspective: the recovery of information from indirect measurements	p. 211
Background, preliminaries and notation	p. 212
The phenomenology of wheat-flour dough formation	p. 212
Wheat-flour dough rheology modelling from an indirect measurement perspective: a plethora of models	p. 216
The indirect measurement modalities that directly underpin the rheology of wheat-flour dough formation	p. 219
The walk-in-refrigerator experiments	p. 219
Temperature measurements	p. 220
Mixograms	p. 222
Qualitative and quantitative summaries of the global stress-strain dynamics in a mixogram	p. 223
The hysteretic nature of the local structure in a mixogram	p. 224
A hysteretic summary of the global structure in a mixogram	p. 227
Uniaxial and biaxial extensions	p. 227
The modalities that indirectly underpin the rheology	p. 230
Modelling the viscoelasticity of wheat-flour dough formation	p. 230
Some future challenges	p. 233
A brief literature summary	p. 235
Symbols and abbreviations	p. 236
References	p. 237
Index	p. 241
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The Chemical Physics of Food

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