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GID 613E - Phase & State Transitions in Foods

Course Objectives

This course will help students to
1. Develop extensive knowledge on the variety of phase/state transitions of importance in the food industry.
2. Develop knowledge about phase/state transitions, solid, liquid, amorphous and crystalline materials
3. Develop knowledge about glass transition, related theories and modeling of glass transition
4. Develop knowledge about detection methods of phase/state transitions, phase/state transitions of food components during processing and their relations to the prediction of stability .

Course Description

Relationship of phase and state transitions, food stability and food quality; crystallization, amorphous materials, glass transitions theories, glass formation, relaxation phenomena; modeling of transitions; detection methods of phase and state transitions; water and phase transitions, prediction of water plasticization; phase/state transitions in carbohydrates, proteins, fats; phase/state transitions in food processing and storage; Case studies: freeze drying of foods, processing and storage of margarines, manufacture and storage of spray-dried whey powder, phase transitions in honey.

Course Coordinator
Filiz Altay
Course Language
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