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

By John N. Coupland (auth.)

Familiar mixtures of constituents and processing make the constructions that provide meals its houses. for instance in ice cream, the emulsifiers and proteins stabilize in part crystalline milk fats as an emulsion, freezing (crystallization) of a few of the water supplies the product its hardness and polysaccharide stabilizers continue it gentle. Why diversified recipes paintings as they do is essentially ruled through the foundations of actual chemistry.

This textbook introduces the actual chemistry necessary to knowing the habit of meals. beginning with the easiest 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 very important homes of meals akin to style binding and water task. so much meals comprise a number of stages and an analogous molecular version is used to appreciate part diagrams, section separation and the houses of surfaces. the rest chapters specialize in the formation and homes of particular buildings in meals – crystals, polymers, dispersions and gels.

Only a simple figuring out of nutrition technological know-how 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 purposes of actual chemistry in nutrition science.

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Extra resources for An Introduction to the Physical Chemistry of Food

Example text

Types of bond). We will then sum 6HSDUDWLRQ the individual interactions to get the full electromagnetic potential function and calculate the bond strength and length. 28 2 Molecules Energy at infinite separaƟon 0 0 -1 -50 -2 Uwater/kT Energy of the bond -100 -3 Uoil/kT Fig. 85 × 10−12 c2 N−1 m−2) and the relative dielectric constant of the medium separating the charges, respectively. The importance of equations such as this is to concisely and precisely state what we know about the interaction.

Van der Waals forces) are all just manifestations of this same underlying interaction. Having acknowledged the central mechanism for bonding, it is still helpful to divide bonds into different subcategories and then focus only on those most important to the problem in hand. , intramolecular and intermolecular bonds). We will briefly review the bonds holding a molecule together with a view to understanding the types of building blocks that will interact with one another via intermolecular forces to produce food structure.

You cannot force two objects into the same space) and leads to a strong steric repulsion at between the molecules at very short ranges. 11) U steric (s) = C s Soft spheres Hard spheres Usteric manent charges in the system so are particularly important in describing the properties of nonpolar fluids such as oils. Van der Waals interactions are the sum of the Keesom (permanent dipole-permanent dipole), orientation (permanent dipole-induced dipole), and London (transient dipole-induced dipole) forces all decreasing with the sixth power of separation.

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