Introduction to the physical chemistry of foods
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| Format: | Buch |
| Sprache: | English |
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Boca Raton [u.a.]
CRC Press
2013
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| 245 | 1 | 0 | |a Introduction to the physical chemistry of foods |c Christos Ritzoulis |
| 264 | 1 | |a Boca Raton [u.a.] |b CRC Press |c 2013 | |
| 300 | |a XIII, 210 S. |b Ill., graph. Darst. | ||
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| 650 | 4 | |a Food |x Analysis | |
| 650 | 4 | |a Food |x Composition | |
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| 650 | 7 | |a SCIENCE / Chemistry / Industrial & Technical |2 bisacsh | |
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Datensatz im Suchindex
| DE-BY-TUM_call_number | 1002 CHE 503f 2013 A 6769 |
|---|---|
| DE-BY-TUM_katkey | 1957152 |
| DE-BY-TUM_location | 10 |
| DE-BY-TUM_media_number | 040080286920 |
| _version_ | 1820804710456623104 |
| adam_text | Titel: Introduction to the physical chemistry of foods
Autor: Ritzoulis, Christos
Jahr: 2013
Contents
Introduction to the Greek edition...................................................................ix
Preface to the English edition..........................................................................xi
About the author............................................................................................xiii
Chapter 1 The physical basis of chemistry...............................................1
1.1 Thermodynamic systems.......................................................................1
1.2 Temperature.............................................................................................2
1.3 Deviations from ideal behavior: Compressibility..................................4
1.3.1 van der Waals equation............................................................6
1.3.2 Virial equation............................................................................9
Chapter 2 Chemical thermodynamics.....................................................13
2.1 A step beyond temperature..................................................................13
2.2 Thermochemistry..................................................................................16
2.3 Entropy....................................................................................................17
2.4 Phase transitions....................................................................................21
2.5 Crystallization........................................................................................27
2.6 Application of phase transitions: Melting, solidifying, and
crystallization of fats.............................................................................27
2.6.1 Chocolate: The example of cocoa butter...............................30
2.7 Chemical potential................................................................................31
Chapter 3 The thermodynamics of solutions.........................................35
3.1 From ideal gases to ideal solutions.....................................................35
3.2 Fractional distillation............................................................................38
3.3 Chemical equilibrium...........................................................................41
3.4 Chemical equilibrium in solutions.....................................................44
3.5 Ideal solutions: The chemical potential approach.................................46
3.6 Depression of the freezing point and elevation of the boiling
point.........................................................................................................47
3.7 Osmotic pressure...................................................................................48
3.8 Polarity and dipole moment.................................................................50
3.8.1 Polarity and structure: Application to proteins..................51
v
vi Contents
3.9 Real solutions: Activity and ionic strength........................................52
3.10 On pH: Acids, bases, and buffer solutions.........................................53
3.11 Macromolecules in solution.................................................................57
3.12 Enter a polymer......................................................................................58
3.13 Is it necessary to study macromolecules in food and
biological systems in general?..............................................................59
3.13.1 Intrinsic viscosity.....................................................................60
3.14 Flory-Huggins theory of polymer solutions.....................................60
3.14.1 Conformational entropy and entropy of mixing................61
3.14.2 Enthalpy of mixing..................................................................66
3.14.3 Gibbs free energy of mixing..................................................67
3.15 Osmotic pressure of solutions of macromolecules...........................68
3.15.1 The Donnan effect...................................................................68
3.16 Concentrated polymer solutions.........................................................69
3.17 Phase separation....................................................................................70
3.17.1 Phase separation in two-solute systems...............................72
Chapter 4 Surface activity..........................................................................77
4.1 Surface tension.......................................................................................77
4.2 Interface tension.....................................................................................79
4.2.1 A special extended case..........................................................80
4.3 Geometry of the liquid surface: Capillary effects.................................81
4.4 Definition of the interface.....................................................................82
4.5 Surface activity.......................................................................................83
4.6 Adsorption..............................................................................................85
4.6.1 Thermodynamic basis of adsorption....................................85
4.6.2 Adsorption isotherms.............................................................85
4.7 Surfactants..............................................................................................90
Chapter 5 Surface-active materials..........................................................93
5.1 What are they, and where are they found?........................................93
5.2 Micelles...................................................................................................94
5.3 Hydrophilic-lipophilic balance (HLB), critical micelle
concentration (cmc), and Krafft point.................................................96
5.4 Deviations from the spherical micelle................................................98
5.5 The thermodynamics of self-assembly.............................................100
5.6 Structures,resulting from self-assembly..........................................104
5.6.1 Spherical micelles..................................................................107
5.6.2 Cylindrical micelles...............................................................107
5.6.3 Lamellae: Membranes...........................................................108
5.6.4 Hollow micelles......................................................................109
5.6.5 Inverse structures...................................................................110
5.7 Phase diagrams....................................................................................112
Contents vii
5.8 Self-assembly of macromolecules: The example of proteins.........112
5.8.1 Why are all proteins not compact spheres with their
few nonpolar amino acids on the inside?............................114
5.8.2 How do proteins behave in solution?..................................114
5.8.3 A protein folding on its own: The Levinthal paradox......116
5.8.4 What happens when proteins are heated?..........................117
5.8.5 What is the effect of a solvent on a protein?.......................118
5.8.6 What are the effects of a protein on its solvent?.................119
5.8.7 Protein denaturation: An overview....................................120
5.8.8 Casein: Structure, self-assembly, and adsorption.............121
5.8.9 Adsorption and self-assembly at an interface: A
complex example...................................................................122
5.8.10 To what extent does the above model apply
to the adsorption of a typical spherical protein?..............123
5.8.11 Under what conditions does a protein adsorb to a
surface, and how easily does it stay adsorbed there?.......124
Chapter 6 Emulsions and foams.............................................................127
6.1 Colloidal systems.................................................................................127
6.1.1 Emulsions and foams nomenclature..................................128
6.2 Thermodynamic considerations........................................................130
6.3 A brief guide to atom-scale interactions..........................................131
6.3.1 van der Waals forces.............................................................131
6.3.2 Hydrogen bonds....................................................................133
6.3.3 Electrostatic interactions.......................................................134
6.3.4 DLVO theory: Electrostatic stabilization of colloids.........135
6.3.5 Solvation interactions............................................................137
6.3.6 Stereochemical interactions: Excluded volume forces.....138
6.4 Emulsification........................................................................................141
6.4.1 Detergents: The archetypal emulsifiers..............................144
6.5 Foaming................................................................................................145
6.6 Light scattering from colloids............................................................146
6.7 Destabilization of emulsions and foams..........................................147
6.7.1 Gravitational separation: Creaming...................................148
6.7.2 Aggregation and flocculation..............................................150
6.7.3 Coalescence.............................................................................152
6.7.4 Phase inversion......................................................................153
6.7.5 Disproportionation and Ostwald ripening........................153
Chapter 7 Rheology...................................................................................157
7.1 Does everything flow?........................................................................157
7.2 Elastic behavior: Hooke s law............................................................159
7.3 Viscous behavior: Newtonian flow....................................................161
viii Contents
7.4 Non-Newtoriian flow...........................................................................162
7.4.1 Time-independent non-Newtonian flow............................162
7.4.2 Time-dependent non-Newtonian flow...............................164
7.5 Complex rheological behaviors.........................................................165
7.5.1 Application of non-Newtonian flow: Rheology of
emulsions and foams............................................................165
7.6 How does a gel flow? (Viscoelasticity).............................................168
7.7 Methods for determining viscoelasticity.........................................168
7.7.1 Creep.......................................................................................168
7.7.2 Relaxation...............................................................................169
7.7.3 Dynamic measurements: Oscillation..................................169
Chapter 8 Elements of chemical kinetics..............................................173
8.1 Diamonds are forever?........................................................................173
8.2 Concerning velocity.............................................................................174
8.3 Reaction laws.........................................................................................174
8.4 Zero-order reactions.............................................................................176
8.5 First-order reactions............................................................................177
8.5.1 Inversion of sucrose...............................................................178
8.6 Second- and higher-order reactions..................................................180
8.7 Dependence of velocity on temperature..........................................182
8.8 Catalysis................................................................................................183
8.9 Biocatalysts: Enzymes.........................................................................184
8.10 The kinetics of enzymic reactions.....................................................185
8.10.1 Lineweaver-Burk and Eadie-Hofstee graphs...................187
Bibliography....................................................................................................191
Index................................................................................................................195
|
| any_adam_object | 1 |
| author | Ritzoulis, Christos |
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| callnumber-search | TX541 |
| callnumber-sort | TX 3541 |
| callnumber-subject | TX - Home Economics |
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| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.07 |
| dewey-search | 664/.07 |
| dewey-sort | 3664 17 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Book |
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| language | English |
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| spellingShingle | Ritzoulis, Christos Introduction to the physical chemistry of foods Chemie Food Analysis Food Composition Chemistry, Technical SCIENCE / Chemistry / Physical & Theoretical bisacsh SCIENCE / Chemistry / Industrial & Technical bisacsh TECHNOLOGY & ENGINEERING / Food Science bisacsh Physikalische Chemie (DE-588)4045959-7 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| subject_GND | (DE-588)4045959-7 (DE-588)4034873-8 (DE-588)4034901-9 |
| title | Introduction to the physical chemistry of foods |
| title_auth | Introduction to the physical chemistry of foods |
| title_exact_search | Introduction to the physical chemistry of foods |
| title_full | Introduction to the physical chemistry of foods Christos Ritzoulis |
| title_fullStr | Introduction to the physical chemistry of foods Christos Ritzoulis |
| title_full_unstemmed | Introduction to the physical chemistry of foods Christos Ritzoulis |
| title_short | Introduction to the physical chemistry of foods |
| title_sort | introduction to the physical chemistry of foods |
| topic | Chemie Food Analysis Food Composition Chemistry, Technical SCIENCE / Chemistry / Physical & Theoretical bisacsh SCIENCE / Chemistry / Industrial & Technical bisacsh TECHNOLOGY & ENGINEERING / Food Science bisacsh Physikalische Chemie (DE-588)4045959-7 gnd Lebensmittelchemie (DE-588)4034873-8 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| topic_facet | Chemie Food Analysis Food Composition Chemistry, Technical SCIENCE / Chemistry / Physical & Theoretical SCIENCE / Chemistry / Industrial & Technical TECHNOLOGY & ENGINEERING / Food Science Physikalische Chemie Lebensmittelchemie Lebensmitteltechnologie |
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