Download An Introduction to the Physical Chemistry of Food by John N. Coupland (auth.) PDF

By John N. Coupland (auth.)

Familiar combos of materials and processing make the buildings that provide nutrition its houses. for instance in ice cream, the emulsifiers and proteins stabilize partially crystalline milk fats as an emulsion, freezing (crystallization) of a few of the water offers the product its hardness and polysaccharide stabilizers preserve it gentle. Why diverse recipes paintings as they do is basically ruled via the principles of actual chemistry.

This textbook introduces the actual chemistry necessary to realizing the habit of meals. beginning with the best version of molecules attracting and repelling each other whereas being moved by way of the randomizing influence of warmth, the legislation of thermodynamics are used to derive vital houses of meals corresponding to taste binding and water task. such a lot meals include a number of levels and an identical molecular version is used to appreciate section diagrams, section separation and the homes of surfaces. the rest chapters specialise in the formation and houses of particular buildings in meals – crystals, polymers, dispersions and gels.

Only a easy realizing of nutrients technology is required, and no arithmetic or chemistry past the introductory collage classes is needed. in any respect levels, examples from the first literature are used to demonstrate the textual content and to spotlight the sensible functions of actual chemistry in meals science.

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Additional resources for An Introduction to the Physical Chemistry of Food

Sample text

Rather than moving directly to a mathematical description of electrostatic forces, it is instructive to use an analogy to see how forces acting at a distance can give rise to bonds. Rather than pushing two magnets together, we will imagine pushing one ball across the sloping surface of a table toward a second, fixed ball. 6, the left hand figures show the height of the surface as a function of the separation between the two balls and the right-hand figures are the forces required to hold the moving ball at a given separation.

1007/978-1-4939-0761-8_2, © Springer Science+Business Media New York 2014 19 20 direction. 1a). Because each step is in a random direction, it is as likely to take a molecule up as it is down or left as it is right. Therefore the average net displacement is zero after a random walk of any length. However, the combination of steps is unlikely to take the molecule exactly back to its starting point and most random paths will end a certain distance from the starting position. In a random walk, the average displacement is proportional to the square root of the number of steps taken and hence the square root of time.

6b and c the same force is needed to hold the moving ball at any separation from the fixed ball. 6d shows a curved surface, the strength of the repulsive (positive) force increases as the separation 2 Molecules decreases. 6e shows a complex surface, with an attractive force at long separations and a repulsive one at short separations. At an intermediate separation, the energy minimum, there is no net force acting on the moving ball and that position represents the equilibrium separation of the two balls.

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