Introduction – Food is Life ..................................................................................... 1
1
Physical properties of food materials ............................................................. 7
1.1 Introduction ........................................................................................... 7
1.2 Mechanical properties ............................................................................ 8
1.2.1 Defi nitions .................................................................................. 8
1.2.2
Rheological models ..................................................................... 9
1.3 Thermal properties ............................................................................... 10
1.4 Electrical properties .............................................................................. 11
1.5 Structure .............................................................................................. 11
1.6 Water activity ....................................................................................... 13
1.6.1
The importance of water in foods ............................................... 13
1.6.2
Water activity, defi nition and determination ............................... 14
1.6.3
Water activity: prediction ........................................................... 14
1.6.4
Water vapor sorption isotherms ................................................. 16
1.6.5
Water activity: effect on food quality and stability ....................... 19
1.7 Phase transition phenomena in foods .................................................... 19
1.7.1
The glassy state in foods ............................................................ 19
1.7.2
Glass transition temperature ...................................................... 20
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