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Physical chemistry of foods
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In this paper, the SI rules for notation for SI units are discussed. But the SI Units System is not defined. And the SI Rule for Notation for SI Quantities is not discussed.Abstract:
Introduction Aspects of Thermodynamics Bonds and Interaction Forces Reaction Kinetics Transport Phenomena Polymers Proteins Water Relations Dispersed Systems Surface Phenomena Formation of Emulsions and Foams Colloidal Interactions Changes in Dispersity Nucleation Crystallization Glass Transitions And Freezing Soft Solids APPENDIX A: Frequently Used Symbols for Physical Quantities APPENDIX B: Some Frequently Used Abbreviations APPENDIX C: Some Mathematical Symbols APPENDIX D: SI Rules for Notation APPENDIX E: The SI Units System APPENDIX F: Some Conversion Factors APPENDIX G: Recalculation of Concentrations APPENDIX H: Physical Properties of Water at 0-100 C APPENDIX I: Thermodynamic and Physical Properties of Water and Ice APPENDIX J: Some Values of the Error Function Indexread more
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Dissertation
Properties of Gelatin From Fish Processing Waste and its Application in Product Formulation
Book ChapterDOI
DC Electrical Field Effects on Plant Tissues and Gels
Amos Nussinovitch,Ronit Zvitov +1 more
TL;DR: In this article, the effects of electrical fields on food gels were studied and shown to be similar to those found in animal and plant gels under low DC electrical field (nonthermal effect).
Modeling the Rheological Properties of Carboxymethylcellulose Stabilized O/W Emulsions Based on Sunflower Oil and Tallow Fat
TL;DR: In this paper, the effect of fat type and concentration as well as the continuous phase viscosity on the rheological properties of an oil-in-water (O/W) emulsion was assessed.
Investigation of How Different Fat Systems and Other Ingredients Affect the Properties of Whipping Creams Based on Vegetable Fat
TL;DR: In this paper, three vegetable fat systems with different physicochemical properties were characterized and the three fat systems were then used for making different imitation whipping creams and the properties of the creams were assessed and compared with each other.
Journal ArticleDOI
Studying the foaming of protein solutions by stochastic methods
TL;DR: In this paper, a stochastic model for the formation and destruction of a dispersed protein gas-liquid system (foam) is proposed, which enables the description of the process state at every time moment of the first cycle.