دانلود کتاب Introduction to the physical chemistry of foods

"This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It lays the foundations in explaining the texture of ice cream, the foaming of beer, and the stability of milk, correlating fundamental physico-chemical concepts such as freezing, distillation, (re)crystallization, foaming, emulsification, aggregation and clarification to their applications in the fields of processing, microbiology and bioavailability of foods. Special attention has been paid so that the content is easily accessible by readers with basic background knowledge of physics, mathematics and chemistry"-- Read more... Content: The physical basis of chemistry Thermodynamic systems Temperature Deviations from ideal behavior: Compressibility Chemical thermodynamics A step beyond temperature Thermochemistry Entropy Phase transitions Crystallization Application of phase transitions: Melting, solidifying, and crystallization of fats Chemical potential 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 Surface activity Surface tension Interface tension Geometry of the liquid surface: Capillary effects Definition of the interface Surface activity Adsorption Surfactants 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 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 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 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 Abstract: "This book provides an introduction to the physico-chemical basis and mathematical description of notions such as distillation, crystallization, sublimation, protein denaturation, emulsions, kinetics, enzymatic activity, and rheology. It lays the foundations in explaining the texture of ice cream, the foaming of beer, and the stability of milk, correlating fundamental physico-chemical concepts such as freezing, distillation, (re)crystallization, foaming, emulsification, aggregation and clarification to their applications in the fields of processing, microbiology and bioavailability of foods. Special attention has been paid so that the content is easily accessible by readers with basic background knowledge of physics, mathematics and chemistry"