by Richard W. Hartel
This book contains the latest information on how and why crystals form in foods, and how
this information can be used to control crystallization. General organization of
Crystallization in Foods is set according to the steps that occur during
crystallization.
A brief overview of the nature of crystalline structure, in-depth review on how to measure
and characterize crystals in foods, nature of the liquid state, mechanisms of nuclei
formation, principles of crystal growth, examples of where controlling crystallization in
foods is important, and continued changes in crystal characteristics during storage is
covered.
Contents
- Importance of Structure in Foods
- Crystalline Microstructure
- Controlling Crystallization
- Structure of the Solid State
- Crystal Systems and Coordinates
- Molecular Complexity in Lattice Organization
- Crystal Shape
- Lattice Imperfections
- Composite Crystals
- Liquid Crystals
- Measurement of Crystalline Structure in Foods
- Importance of Crystal Size Distributions
- Crystal Characterization Techniques
- Crystal Size
- Size Distributions
- Distribution Statistics
- Empirical Distributions
- Solution Characteristics and Glass Transition
- Properties of Fluids
- Phase Diagrams
- Calculating Crystalline Yield
- Supersaturated Systems
- Glass Transitions
- Nucleation
- Nucleation Theories
- Nucleation Kinetics
- Nucleation from the Amorphous State
- Nucleation of Lipid Polymorphs
- Secondary Nucleation
- Parameters Influencing Nucleation
- Crystal Growth
- Crystal Growth Mechanisms
- Related Growth Phenomena
- Factors Affecting Crystal Growth
- Controlling Crystallization
- Control to Produce Desired Crystalline Structure
- Control to Prevent Crystallization
- Control of Change in Crystalline Structure
- Factors Affecting Control of Crystallization
- Controlling Crystallization: Several Examples
- Recrystallization Processes
- Mechanisms of Recrystallization
- Factors that Influence Recrystallization
Appendices
Index
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