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Crystallization in Foods / Edition 1

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Overview

In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, Crystallization in Foods is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry.

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Editorial Reviews

Booknews
Reports the latest information on how and why crystals form in food and shows how this information can be used to control crystallization. Material is organized according to the steps that occur during crystallization. After a brief overview of the nature of crystalline structure, chapters cover measurement and characterization of crystals in foods, the nature of the liquid state, the mechanisms of nuclei formation, principles of crystal growth, and continued changes in crystal characteristics during storage. Specific examples of crystallization control are given. Hartel teaches at the University of Wisconsin-Madison. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780834216341
  • Publisher: Springer US
  • Publication date: 3/27/2001
  • Series: Food Engineering Series
  • Edition description: 2001
  • Edition number: 1
  • Pages: 336
  • Product dimensions: 9.21 (w) x 6.14 (h) x 0.81 (d)

Table of Contents

Introduction. Structure of the Solid State. Measurement of Crystalline Structure in Foods. Solution Characteristics and Glass Transition. Nucleation. Crystal Growth. Controlling Crystallization. Recrystallization Processes. Index

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