Physical Chemistry of Foods

14 NUCLEATION

14.1 Phase Transitions

14.2 Nucleation Theory

14.3 Nucleation in a Finely Dispersed Material

14.4 Formation of a Gas Phase

14.5 Recapitulation

Bibliography

15 CRYSTALLIZATION
15.1 The Crystalline State
15.2 Crystal Growth
15.3 Crystallization from Aqueous Solutions
15.4 Fat Crystallization
15.5 Recapitulation
Bibliography

16 GLASS TRANSITIONS AND FREEZING
16.1 The Glassy State
16.2 The Special Glass Transition
16.3 Freezing of Foods
16.4 Recapitulation
Bibliography

17 SOFT SOLIDS
17.1 Rheology and Fracture
17.2 Gels
17.3 Plastic Fats
17.4 Closely Packed Systems
17.5 Cellular Systems
17.6 Recapitulation
Bibliography

APPENDIX A: Frequently Used Symbols for Physical
Quantities
APPENDIX B: Some Frequently Used Abbreviations
APPENDIX C: Some Mathematical Symbols
APPENDIX D: SI Rules for Notation
APPENDIX E: The SI Units System
APPENDIX F: Some Conversion Factors
APPENDIX G: Recalculation of Concentrations
APPENDIX H: Physical Properties of Water at 0–100 8 C