University of Agricultural Sciences, Bangalore

This book comes out of two courses on crystallization and phase changes in foods. A graduate level course on crystallization ( now called phase transition in food) at university of Wisconsin-Madison and a short course on controlling crystallization in foods offered through the continuing education office at Rutgers university formed the starting point for the material in this book.

Includes bibliographical references and index.

Introduction -- Importance of Structure in Foods -- Crystalline Microstructure -- Controlling Crystallization -- Structure of the Solid State -- Crystal Systems and Coordinates -- Molecular Complexity in Lattice Organization -- Crystal Shape -- Lattice Imperfections -- Composite Crystals -- Liquid Crystals -- Measurement of Crystalline Structure in Foods -- Importance of Crystal Size Distributions -- Crystal Characterization Techniques -- Crystal Size -- Size Distributions -- Distribution Statistics -- Empirical Distributions -- Solution Characteristics and Glass Transition -- Properties of Fluids -- Calculating Crystalline Yield -- Supersaturated Systems -- Glass Transitions -- Nucleation -- Nucleation Theories -- Crystal Growth --Crystal Growth Mechanisms -- Related Growth Phenomena -- Factors Affecting Crystal Growth --Controlling Crystallization -- Control to Produce Desired Crystalline Structure -- Control to Prevent Crystallization -- Factors Affecting Control of Crystallization -- Controlling Crystallization : Several Examples -- Recrystallization Process -- Mechanisms of Recrystallization -- Factors that Influence Recrystallization.