ABSTRACT
I. Introduction 478
II. What Are Foods? 478
III. Thermal Analysis and Calorimetric Techniques of Interest 479
IV. Thermal Behavior of Food Constituents 480 A. Water 480 B. Lipids 481 C. Carbohydrates (glucides) 485 D. Proteins 489 E. Minor constituents 490
V. Thermal Behavior of Raw and Reconstituted Foods 492 A. Phenomena related to food composition 492 B. Interaction between food constituents 493 C. Biological processes 494
VI. Self-Heating, Self-Ignition, and Safety Aspects 494 A. Self-heating, self-ignition, and rise in pressure 494 B. Simulation of process conditions 495
VII. Other Thermodynamic Parameters 496 A. Specific heat 496 B. Heats of combustion 497 C. Heat conductivity and thermal diffusivity 497 D. Heats of solution 497
VIII. Related Techniques 497 IX. Conclusion 498
References 498
I. INTRODUCTION Chocolate bars should melt in the mouth and not in the hand, and the heating of oil should not lead to a kitchen fire. Based on such common examples, we may understand the interest in studying the thermal behavior and properties of foods.
