About the Editor:Jasim Ahmed is Research Scientist, Kuwait Institute for Scientific Research, Kuwait.Associate Editors: Mohammad Shafiur Rahman is Professor, Sultan Qaboos University, Sultanate of Oman.Yrjö H. Roos is Professor, School of Food and Nutritional Sciences, University College Cork, Ireland.

• List of Contributors xiiiPreface xvii1 Thermal and Relaxation Properties of Food and Biopolymers with Emphasis onWater 1Jan Swenson and Helén Jansson1.1 Introduction 11.2 Glass Transition and Relaxation Dynamics of Sugar Solutions and Sugar-Rich Food 31.3 Glass Transition and Relaxation Dynamics of Proteins 81.4 Confined Aqueous Solutions and the Failure of Gordon-Taylor Extrapolations to High-Water Contents 181.5 Concluding Discussion 22References 242 Glass Transition Thermodynamics and Kinetics 31K. Muthukumarappan and G.J. Swamy2.1 Introduction 312.2 Theories of Glass Transition 322.3 Reaction Kinetics – Basic Principle 352.4 Reaction Kinetics – Temperature Dependence 372.5 Glass Transition in Sugars 392.6 Glass Transition in Dairy Ingredients 412.7 Glass Transition in Fruit Powders 422.8 Conclusion and Direction for Future Studies 43References 443 Glass Transition of Globular Proteins from Thermal and High Pressure Perspectives 49Sobhan Savadkoohi, Anna Bannikova and Stefan Kasapis3.1 Factors Affecting Protein Functionality 493.2 High-Pressure Processing 553.3 Specific Examples of Pressure Effects 643.4 The Time-temperature-pressure Effect on the Vitrification of High Solid Systems 703.5 High Pressure Effects on the Structural Properties of Condensed Globular Proteins 793.6 Concluding Remarks 98References 1024 Crystal-Melt Phase Change of Food and Biopolymers 119Sudipta Senapati, Dipak Rana and Pralay Maiti4.1 Introduction 1194.2 Thermodynamics of Crystallization and Melting 1204.3 Role ofWater in the Phase Transition of Food 1244.4 Classification of Phase Transitions 1244.5 Crystallization,Melting and Morphology 1264.6 Crystal Growth 1304.7 Crystallization Kinetics 1314.8 Crystal Melting and Morphology 1314.9 Conclusions 133Acknowledgements 135References 1355 Thermal Properties of Food and Biopolymer Using Relaxation Techniques 141Arun KumarMahanta, Dipak Rana, Akhil Kumar Sen and PralayMaiti5.1 Introduction 1415.2 RelaxationThrough Nuclear Magnetic Resonance (NMR) 1425.3 RelaxationThrough Dielectric Spectroscopy 1465.4 RelaxationThrough Differential Scanning Calorimetry (DSC) 1495.5 RelaxationThrough Dynamic Mechanical Measurements 1515.6 Conclusions 154Acknowledgement 154References 1546 Plasticizers for Biopolymer Films 159Yasir Ali Arfat6.1 Introduction 1596.2 Plasticizer Classification 1606.3 Mechanisms of Plasticization 1616.4 Plasticizers for Protein-Based Films 1616.5 Polysaccharide-Based Films 1666.6 Plasticizers for Poly(lactic acid) Films 1716.7 Conclusion 175References 1767 Crystallization Kinetics and Applications to Food and Biopolymers 183Jasim Ahmed and Santanu Basu7.1 Introduction 1837.2 Crystal Growth and Nucleation 1837.3 Shape of Crystals 1847.4 Polymorphism 1857.5 Crystallization Kinetics 1857.6 Isothermal Crystallization 1867.7 Non-Isothermal Crystallization Kinetics 1907.8 Ozawa Model 1937.9 Crystallization in Foods 1947.10 Selected Case Studies 1947.11 Conclusion 202References 2038 Thermal Transitions ,Mechanical Relaxations and Microstructure of Hydrated Gluten Networks 207Vassilis Kontogiorgos8.1 Introduction 2078.2 Thermal Transitions of Hydrated Gluten Networks 2088.3 Mechanical Relaxations of Hydrated Gluten Network 2108.4 Calculation of Relaxation Spectra of Hydrated Gluten Networks 2148.5 Microstructure of Gluten Network 2178.6 Concluding Remarks 219References 2199 Implication of Glass Transition to Drying and Stability of Dried Foods 225Yrjö H. Roos9.1 Introduction 2259.2 The Glass Transition 2269.3 Structural Relaxations 2299.4 Drying and Dehydrated Solids 2329.5 Conclusion 235References 23610 Water-Glass Transition Temperature Profile During Spray Drying of Sugar-Rich Foods 239Imran Ahmad and Loc Thai Nguyen10.1 Introduction 23910.2 Spray Dryer 23910.3 Glass Transition 24010.4 Issues Related with Sugar-Rich Foods 24010.5 Stickiness, Deposition and Caking 24110.6 Modeling and Prediction of Tg Profile 24210.7 Strategies to Reduce Stickiness in Sugar-Rich Foods 24310.8 Conclusions 246References 24711 State Diagram of Foods and Its Importance to Food Stability During Storage and Processing 251Mohammad Shafiur Rahman11.1 Introduction 25111.2 State Diagram and Their Boundaries 25111.3 BET-Momolayer Line 25511.4 Water Boiling and Solids-Melting Lines 25511.5 Macro-Micro Region in the State Diagram 25611.6 Applications of State Diagram in Determining Food Stability 256Acknowledgement 258References 25812 Thermal Properties of Polylactides and Stereocomplex 261Jasim Ahmed12.1 Introduction 26112.2 PLA and its Isomers 26212.3 Thermal Property Measurement 26312.4 Glass Transition Temperatures 26312.5 Melting Behavior of PLA 26712.6 Thermal Properties of Stereocomplexed Polylactides 26912.7 Crystallinity of PLA 27212.8 Conclusions 276References 27613 Thermal Properties of Gelatin and Chitosan 281Mehraj Fatema Mullah, Linu Joseph, Yasir Ali Arfat and Jasim Ahmed13.1 Introduction 28113.2 Thermal Properties of Gelatin 28313.3 Thermal Properties of Gelatin-Based Film 28713.4 Thermal Transition by TGA 29013.5 Thermal Properties of Chitosan 29313.6 Conclusion 298References 29914 Protein Characterization by Thermal Property Measurement 305A. Seenivasan and T. Panda14.1 Introduction 30514.2 Differential Scanning Calorimeter (DSC) 30614.3 Isothermal Titration Calorimetry 34214.4 Differential Scanning Fluorimetry (DSF)/Thermal Shift Assay 36314.5 Thermogravimetric Analysis (TGA) 36914.6 Differential Thermal Analysis (DTA) 37014.7 Thermomechanical Analysis (TMA) 37114.8 Dynamic Thermo-Mechanical Analysis (DMA) 37114.9 Thermal Conductivity 37214.10 Conclusion 37314.11 Future Prospective of Thermal Methods of Characterization 373References 37415 High-PressureWater-Ice Transitions in Aqueous and Food Systems 393Su Guangming, Zhu Songming and Ramaswamy H. S.15.1 Introduction 39315.2 Water-Ice Transitions Under High Pressure 39415.3 High-Pressure Freezing 39615.4 High-Pressure Thawing 40815.5 Principle of High-PressureThawing 40815.6 Effect of HPT on Quality of Selected Foods 41515.7 HPT on Microbial Growth 418References 41916 Pasting Properties of Starch: Effect of Particle Size, Hydrocolloids and High Pressure 427Jasim Ahmed and Linu Thomas16.1 Introduction 42716.2 Pasting Properties 42816.3 Rheological Measurement 43016.4 Starch Pasting Cell 43016.5 Effect of Hydrocolloids and Emulsifiers on Pasting Properties of Starch 43716.6 Effect of Particle Size on Pasting Properties of Flour Rich in Starch 43816.7 Effect of Drying on Pasting Properties 44216.8 Effect of High Pressure on Pasting Properties 44516.9 Pasting Properties of Blends of Starches 44616.10 Conclusions 448References 448Index 453