暂时别动
发表于 2025-3-25 04:43:51
1572-0330 derstanding why food behaves as it does.Plethora of real-lif.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)
万神殿
发表于 2025-3-25 10:40:20
Basic Thermodynamics,-old whiskey. Some changes occur over a fraction of a second and others over several years; some improve the quality of the food, while others harm it. Whatever the mechanisms involved, controlling changes in foods to optimize quality and ensure safety is the primary task of the food technologist. W
Rotator-Cuff
发表于 2025-3-25 13:34:01
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Triglyceride
发表于 2025-3-25 17:52:46
Kinetics,ibrium as a blackened crisp while bread left on the shelf will stale. However, by controlling the time and temperature during cooking and storage, the bread never reaches either of these undesirable states but is maintained in the correct nonequilibrium state. In fact most foods are in nonequilibriu
osteoclasts
发表于 2025-3-25 20:12:07
Phase Behavior,oportions, as can olive oil and canola oil. On the other hand, while oil and water can be combined to make a salad dressing, they do not actually dissolve in one another. Often the tendency to dissolve depends on the conditions; if you add sugar to iced tea, the first few crystals will dissolve, swe
fulcrum
发表于 2025-3-26 00:26:51
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和平
发表于 2025-3-26 05:27:17
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Feckless
发表于 2025-3-26 10:11:05
Polymers,r, when molecules become very large, they gain certain properties distinct from their smaller cousins that make them an interesting group to look at in their own right. “Very large” is intentionally a vague definition but if we take it to mean molecular weights in the tens of thousands and greater,
Connotation
发表于 2025-3-26 14:52:48
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慷慨援助
发表于 2025-3-26 19:31:15
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