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5. Transformation of food components
5.1 Thermal behavior of water
5.1.1 Ice formation and melting
Water can be found in foodstuffs in proportions ranging from less than 10-15% for milk powders and cereals, 60-75% for ice creams and meats, and over 80% for fruit and vegetables. Water exists in different physical states (solid, liquid or gaseous), depending on the technological stages and conditions of food preparation and preservation
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Transformation of food components
Transformation of macromolecules in solution
References
Organizations
French Association for Calorimetry and Thermal Analysis (AFCAT) http://www.afcat.org
European Virtual Institute for Thermal Metrology (EVITHERM) http://www.evitherm.org
Manufacturers – Suppliers – Distributors
(non-exhaustive list)
Setaram http://www.setaram.com
TA Instruments http://www.tainstruments.com
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