FOOD MATERIAL SCIENCE & ENGINEERING

Description

“Food Material Science & Engineering” offers a comprehensive exploration of the intricate world of food materials, laying the groundwork for a profound understanding of their molecular composition and behavior. The introductory chapter provides a broad overview, touching on essential elements such as the molecular basis of food materials, the observation of materials across various size ranges, and the intricate relationship between amorphous and crystalline structures. Delving into the colloidal realm, the second chapter scrutinizes the interactions of food biopolymers, emphasizing both molecular and colloidal dispersions, and delving into the functional properties, incompatibilities, and phase diagrams of food polymers. The third chapter takes a thermodynamic approach, unraveling the crystalline, glassy, and rubbery states of food materials, examining the factors influencing these states and their practical applications, with a focus on water plasticization. The fourth chapter transitions into textural and rheological aspects, exploring texture measurement techniques, instruments, and ISO standards, while also dissecting the rheological properties of semi-solid and liquid foods. Moving on, the fifth chapter meticulously analyzes the micro and macro structures of food materials, elucidating their relationship with quality, sensory perception, and the processes involved in structural control. Finally, the sixth chapter concludes the journey by applying material science approaches to food design, offering insights into state diagrams and their interpretation, providing a holistic understanding of the role of material science in shaping the future of food engineering and design.