Glass Transition and Phase Transitions in Food and Biological Materials

食品与生物材料中的玻璃化转变与相变

食品科学技术基础学科

原   价:
2255.00
售   价:
1804.00
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平台大促 低至8折优惠
发货周期:预计3-5周发货
作      者
出  版 社
出版时间
2017年03月01日
装      帧
精装
ISBN
9781118935729
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页      码
496
开      本
168.3x244.5mm
语      种
英文
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图书简介
Glass transition is an important state transition of amorphous and semi-crystalline (polymeric) materials. Glass transition occurs as glassy materials transform towards a liquid (rubbery) state. There is a significant change in mechanical properties of amorphous materials over the glass transition as internal movement of the polymer chains and translational mobility appear. The glass transition has proved useful in the understanding of structure-function relationships of food and biomaterials, and can govern food processing, product properties, quality, safety, and stability. Glass Transition and Phase Transitions in Food and Biological Materials covers various aspects of food processing including drying, freezing, extrusion, crystallization and its relevance to phase change and glass transition during processing and storage. Thermal properties of biopolymers like gelatin, chitin, and polylactides are included. The first part of the book provides readers with an overview of the glass transition, plasticization effect, relationship between glass transition and food structure. Knowledge of part one will move readers smoothly to the application which is very relevant to the foods and biomaterials.This book will serve as a comprehensive reference book for students, researchers and food/biopolymer professionals providing a basic to up-to-date insight into thermal properties.
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