Time-dependent phenomena
作者： Yrjö H. Roos , Stephan Drusch
DOI: 10.1016/B978-0-12-408086-7.00007-3
关键词:
摘要: Food materials are nonequilibrium systems and show time-dependent characteristics. Various changes in food structure may occur processing storage. Structural relaxation times important measures of rates the Deborah number be used as a parameter to establish relationships with real-time properties. solids often amorphous undergo structural transformations such collapse phenomena Common examples stickiness caking powders. composition also related component crystallization. Crystallization occurs commonly sugar-containing retrogradation starch is well-known defect starch-containing common cause bread staling.
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