Crystal-Melt Phase Change of Food and Biopolymers

Phase transition is an important phenomenon for food materials during its processing and storage. In this chapter, the phase diagrams, phase equilibrium and stability, melting and crystallization behaviour of major food items and biopolymers are discussed. Utilizing the knowledge of Gibbs free energy, the phase stability and equilibrium of food materials and some of the biopolymers are presented. Since water is one of the most important components in food materials, the role of water in the phase transition in foods are summarized. Classification of phase transition has also been discussed on the basis of classical thermodynamics. The details of the thermodynamic and kinetics of crystallization processes have been presented. The various literatures to understand melting behavior of different food materials and biopolymers are also summarized.