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Physical-chemical Properties of Foods: New Tools for Prediction

Physical-chemical Properties of Foods: New Tools for Prediction

Musavu Ndob Aïchatou, Malik Melas, André Lebert

ISBN: 978-1-848-21860-4

Dec 2020, Wiley-ISTE

128 pages

Select type: Hardcover

$80.00

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Description

Physical-chemical properties of foods are decisive to understand microbial, biochemical and organoleptic properties of foods. A thermodynamic approach is developed in order to predict these properties from the formulation of foods.

The purpose of this book is to provide a theoretical tool to predict physical-chemical properties of foods and biological media. From the formulation of foods or biological media, the tool permits the prediction of physical-chemical properties (pH, aw, ionic strength, and shortly Eh) from the description of physical and chemical interactions by using molecular thermodynamics and quantum mechanics. This tool can be included in food and biological process optimization software in order to design new foods and/or new processes.

1. Introduction

2. Major physical-chemical properties

2.1. Physical-chemical properties of foods

2.2. Semi-empirical models of physical-chemical properties

2.3. A thermodynamic approach for the prediction of physical-chemical properties

3. A thermodynamic approach to predict physical-chemical properties of foods

3.1. A brief history

3.2. Structure of the thermodynamic model

3.3. The model of Achard

4. Use on biological media

4.1. Aqueous mixtures

4.2. How to integrate complex media

4.3. Microbial growths

4.4. Meat products

4.5. Cheese products

4.6. Conclusion

5. Use in process optimization software

6. Conclusion