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Adhesion in Foods : Fundamental Principles and Applications.
To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them. However, a more detailed look at adhesion shows that it is a very important feature of food throughout its manufact...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Somerset :
Wiley,
2016.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Title Page ; Copyright Page; Contents; About the Author; Acknowledgments; Outline; Chapter 1 Adhesion: Definition and Nomenclature; 1.1 Introduction; 1.2 Adhesives-a Brief Historical Viewpoint; 1.3 Nomenclature and Definitions of Adhesion Terms; 1.3.1 Adhere; 1.3.2 Adherend; 1.3.3 Adhesion; 1.3.4 Adhesion Ability in Insects and the Gecko; 1.3.5 Adhesive; 1.3.6 Adhesive Assembly; 1.3.7 Adhesive Bonding; 1.3.8 Bacterial Adhesion; 1.3.9 Cell-Adhesion Molecules ; 1.3.10 Contact Adhesive; 1.3.11 Contact Mechanics; 1.3.12 Lateral Adhesion; 1.3.13 Mechanisms of Adhesion; 1.3.14 Mucoadhesion.
- 1.3.15 Pressure-Sensitive Adhesives (PSAs) 1.3.16 Strength of Adhesion; 1.3.17 Wettability; 1.4 Concluding Remarks; References; Chapter 2 Adhesion Mechanisms and Measurements; 2.1 Introduction; 2.2 The Phenomenon of Adhesion; 2.2.1 Mechanical Interlocking; 2.2.2 Electrical Model; 2.2.3 Diffusion Model; 2.2.4 Thermodynamic Adsorption; 2.2.5 Rheological Model; 2.2.6 Chemical Bonding Theory; 2.2.7 Food Model Adhesion: Conclusions; 2.3 Methods of Determining Adhesion of Food Materials; 2.3.1 Introduction; 2.3.2 Adhesion Evaluations; 2.3.2.1 Weighing; 2.3.2.2 UV Absorbance Measurements.
- 2.3.2.3 Adhesive Loss Measurements2.4 Adhesion Strength Measurements; 2.5 Wettability; 2.5.1 Introduction; 2.5.2 Tilted Plane; 2.5.3 Contact Angle; 2.5.4 Liquid Surface Tension; References; Chapter 3 Stickiness of Foods and Its Relation to Technological Processes; 3.1 Introduction; 3.2 Dough Properties and Stickiness; 3.3 Cookies, Breads, Cakes, and Pasta; 3.3.1 Cookie Composition and Stickiness; 3.3.2 Bread Ingredients and Stickiness; 3.3.3 Cakes; 3.3.4 Influence of Ingredients on Pasta Stickiness; 3.3.5 Stickiness of Miscellaneous Products; 3.4 Stickiness of Rice; 3.5 Fruit Powders.
- 3.6 Stickiness of Milk Powders3.7 Cereal Products; 3.8 Relations Between Technological Processes and Stickiness; 3.8.1 Spray-drying of Sugar-rich Foods ; 3.8.2 Foam-mat Drying ; 3.8.3 Extrusion and Cooking in a Microwave Oven; References; Chapter 4 Perception of Stickiness; 4.1 Introduction; 4.2 Collection and Classification of Words for Descriptions of Food Texture; 4.3 Principles of Objective Measurements of Stickiness; 4.4 The Problematic Nature of Instrumental Determinations; 4.5 Perception of Stickiness in Oil-in-Water Dairy Emulsions.
- 4.6 Stickiness of Dispersions, Semi-solids, and Sugar-rich Foods 4.6.1 Perception of Particles in Food; 4.6.2 Stickiness of Fluid Foods; 4.6.3 Perception of Sugar-rich Foods ; 4.7 Changes in Sensory Stickiness Perception with Age; References; Chapter 5 Hydrocolloids as Adhesive Agents in Foods; 5.1 Introduction; 5.2 Food Uses and Applications of Adhesives; 5.3 Hydrogel-Adherend Relationships and Structure-Function Issues; 5.4 Hydrocolloid Adhesion Tests; 5.5 Hydrocolloids as Wet Glues; 5.6 Hydrocolloids as Adhesives in Foods; 5.6.1 Fried Food Products; 5.6.2 Adhesion of Seasonings; 5.6.3 Jams.