Authors:
- Acts as a support for readings from the primary literature in an advanced (graduate level) class
- Great resource for any food scientist in understanding why food behaves as it does
- Plethora of real-life examples highlights the application of physical chemistry in food science
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Science Text Series (FSTS)
Buy it now
Buying options
Tax calculation will be finalised at checkout
Other ways to access
This is a preview of subscription content, log in via an institution to check for access.
Table of contents (9 chapters)
-
Front Matter
-
Back Matter
About this book
Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly crystalline milk fat as an emulsion, freezing (crystallization) of some of the water gives the product its hardness and polysaccharide stabilizers keep it smooth. Why different recipes work as they do is largely governed by the rules of physical chemistry.
This textbook introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to understand phase diagrams, phase separation and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels.
Only a basic understanding of food science is needed, and no mathematics or chemistry beyond the introductory college courses is required. At all stages, examples from the primary literature are used to illustrate the text and to highlight the practical applications of physical chemistry in food science.
Reviews
From the book reviews:
“This reviewer … gained more practical knowledge here than from any other science book he has read. As Coupland presents information relating thermodynamic properties to molecular behavior, he includes very insightful examples, all food-related. They make the topic come alive and more relevant to the real world than other science texts. … This very enjoyable, informative work is also useful for anyone with an interest or background in physical chemistry. Summing Up: Highly recommended. Upper-division undergraduates and above.” (J. Allison, Choice, Vol. 52 (6), February, 2015)Authors and Affiliations
-
College of Agricultural Sciences, Pennylvania State University, University Park, USA
John N. Coupland
About the author
John Coupland is a Professor of Food Science at Penn State where he teaches food chemistry and the physical chemistry of foods. His research is largely focused on food colloids.
Bibliographic Information
Book Title: An Introduction to the Physical Chemistry of Food
Authors: John N. Coupland
Series Title: Food Science Text Series
DOI: https://doi.org/10.1007/978-1-4939-0761-8
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media New York 2014
Hardcover ISBN: 978-1-4939-0760-1Published: 30 June 2014
Softcover ISBN: 978-1-4939-3873-5Published: 03 September 2016
eBook ISBN: 978-1-4939-0761-8Published: 30 June 2014
Series ISSN: 1572-0330
Series E-ISSN: 2214-7799
Edition Number: 1
Number of Pages: XIII, 182
Number of Illustrations: 175 b/w illustrations, 7 illustrations in colour
Topics: Food Science, Physical Chemistry