Download Adhesion in foods : fundamental principles and applications by Amos Nussinovitch PDF

By Amos Nussinovitch

To the layman, adhesion is a straightforward topic of the way good various fabrics stick jointly, and adhesion measurements supply a few indication of the strength required to split them. despite the fact that, a extra specific examine adhesion indicates that it's a vitally important characteristic of foodstuff all through its production, packaging and storage.

Chapters are absolutely dedicated to the interesting subject of adhesion in meals. Key positive factors of the booklet contain, yet aren't constrained to: definition and nomenclature of adhesion; adhesion mechanisms and measurements; stickiness in a variety of meals and its relation to technological methods; belief of stickiness; hydrocolloids as adhesive brokers for meals; adhesion phenomena in lined, battered, breaded and fried meals; electrostatic adhesion in meals; multilayered adhered foodstuff items, and adhesion of drugs to packaging and cookware.

Adhesion in meals: basic rules and Applications is devoted not just to the educational group but additionally to the wider inhabitants of industrialists and experimentalists who will locate it to be not just a resource of data, but in addition a launching pad for novel principles and innovations. specifically, this e-book is predicted to be of curiosity to team of workers fascinated about meals formula, foodstuff scientists, nutrition technologists, business chemists and engineers, and people operating in product development.

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Sample text

1991) Relationship of absorptive and interfacial behavior of some food proteins to their emulsifying properties. Journal of Food Science 56, 253–254. S. (2007) Interfacial properties of coffee‐based beverages. Food Hydrocolloids 21, 1374–1378. S. (1985) Interfacial tensions of commercial vegetable oils with water. Journal of Food Science 50, 1201–1202. com Adhesion Mechanisms and Measurements Fletcher, M. C. (1982) Bubble contact angle method for evaluating substratum interfacial characteristics and its relevance to bacterial attachment.

The tilted plane method was modified to test the sliding of viscous fluid foods on plastic packaging materials (Lai, 1986). com Adhesion Mechanisms and Measurements ­ etals, and polymers. , 1997). 3 Contact Angle The topics of contact angle and wetting are discussed in this chapter as well as in other parts of this book. 5). , 1989); (iii) the bubble method (Fletcher and Marshall, 1982); (iv) the immersion method; and (v) the sedimentation volume method (Hiçsasmaz and Clayton, 1993). , 1984). , 1984).

Since adhesion is the most important contributing factor to end‐product ­functionality in the adhesive industry, much effort has been devoted to studying the mechanisms controlling it. Adhesion is a very complex field, expanding beyond any single global model or theory. Given the large number of phenomena encompassed in the process, the diversity of substances to be bonded, and the countless bonding conditions, the search for a general theory capable of clarifying all of the experimental details is of little worth.

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