To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them. However, a more detailed look at adhesion shows that it is a very important feature of food throughout its manufacturing, packaging and storage. Chapters are fully devoted to the fascinating topic of adhesion in foods. Key features of the book include, but are not limited to: definition and nomenclature of adhesion; adhesion mechanisms and measurements; stickiness in various foods and its relation to technological processes; perception of stickiness; hydrocolloids as adhesive agents for foods; adhesion phenomena in coated, battered, breaded and fried foods; electrostatic adhesion in foods; multilayered adhered food products, and adhesion of substances to packaging and cookware. Adhesion in Foods: Fundamental Principles and Applications is dedicated not only to the academic community but also to the broader population of industrialists and experimentalists who will find it to be not only a source of knowledge, but also a launching pad for novel ideas and inventions. In particular, this book is expected to be of interest to personnel involved in food formulation, food scientists, food technologists, industrial chemists and engineers, and those working in product development.

To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them. However, a more detailed look at adhesion shows that it is a very important feature of food throughout its manufacturing, packaging and storage.Chapters are fully devoted to the fascinating topic of adhesion in foods. Key features of the book include, but are not limited to: definition and nomenclature of adhesion; adhesion mechanisms and measurements; stickiness in various foods and its relation to technological processes; perception of stickiness; hydrocolloids as adhesive agents for foods; adhesion phenomena in coated, battered, breaded and fried foods; electrostatic adhesion in foods; multilayered adhered food products, and adhesion of substances to packaging and cookware.Adhesion in Foods: Fundamental Principles and Applications is dedicated not only to the academic community but also to the broader population of industrialists and experimentalists who will find it to be not only a source of knowledge, but also a launching pad for novel ideas and inventions. In particular, this book is expected to be of interest to personnel involved in food formulation, food scientists, food technologists, industrial chemists and engineers, and those working in product development.

About the Author ixAcknowledgments xiOutline xiii1 Adhesion: Definition and Nomenclature 11.1 Introduction 11.2 Adhesives--a Brief Historical Viewpoint 11.3 Nomenclature and Definitions of Adhesion Terms 61.4 Concluding Remarks 11References 122 Adhesion Mechanisms and Measurements 172.1 Introduction 172.2 The Phenomenon of Adhesion 172.3 Methods of Determining Adhesion of Food Materials 272.4 Adhesion Strength Measurements 292.5 Wettability 30References 393 Stickiness of Foods and Its Relation to Technological Processes 473.1 Introduction 473.2 Dough Properties and Stickiness 473.3 Cookies, Breads, Cakes, and Pasta 493.4 Stickiness of Rice 543.5 Fruit Powders 573.6 Stickiness of Milk Powders 593.7 Cereal Products 603.8 Relations Between Technological Processes and Stickiness 61References 654 Perception of Stickiness 754.1 Introduction 754.2 Collection and Classification of Words for Descriptions of Food Texture 754.3 Principles of Objective Measurements of Stickiness 774.4 The Problematic Nature of Instrumental Determinations 784.5 Perception of Stickiness in Oil?-in?-Water Dairy Emulsions 794.6 Stickiness of Dispersions, Semi?-solids, and Sugar?-rich Foods 804.7 Changes in Sensory Stickiness Perception with Age 84References 885 Hydrocolloids as Adhesive Agents in Foods 935.1 Introduction 935.2 Food Uses and Applications of Adhesives 935.3 Hydrogel-Adherend Relationships and Structure-Function Issues 945.4 Hydrocolloid Adhesion Tests 965.5 Hydrocolloids as Wet Glues 985.6 Hydrocolloids as Adhesives in Foods 1005.7 Hydrocolloid Adhesion: Future Prospects and Possible Developments 109References 1106 Adhesion Phenomena in Coated, Battered, Breaded, and Fried Foods 1156.1 Introduction 1156.2 A Few Definitions 1156.3 Enrobing Processes 1186.4 Types of Batter and Their Use in Different Products 1196.5 Breaded Products 1286.6 New Batters and Breadings 131References 1327 Electrostatic Adhesion in Foods 1377.1 Introduction 1377.2 Technology of Electrostatic Powder Spraying 1377.3 Adhesion of Food Powders onto Food Products 1407.4 Adhesion of Sodium Chloride and Its Effect on Coating 1437.5 Other Food?-Related Uses of Electrostatic Adhesion 147References 1528 Multilayered Adhered Food Products 1598.1 Introduction 1598.2 Multilayered Hydrocolloid?-Based Foodstuffs 1598.3 Stiffness and Compressive Deformabilities of Multilayered Texturized Fruits and Gels 1608.4 Other Edible Multilayered Hydrocolloid Products 1618.5 Layered Cellular Solids 1648.6 Future Biotechnological Potential Uses of Multilayered Gels 1658.7 Methods to Estimate Properties of Multilayered Products 1678.8 Current Systems and Methods to Prepare Multilayered Products 1688.9 Problems Related to Multilayered and Colored Products 169References 1749 Adhesion of Substances to Food Packages and Cookware 1799.1 Wetting Properties of Food Packaging 1799.2 Adhesion of Fermented Dairy Products to Packaging Materials 1829.3 Active Food Packaging and Bacterial Adhesion 1849.4 Antimicrobial Food Packaging 1859.5 Protein Adsorption to Processing Surfaces 1879.6 Adhesion of Edible Oils to Food?-Contact Surfaces 1889.7 Microorganism Adhesion to and Oil Removal from Modified Surfaces 1889.8 Aspects of Non?-stick Coatings for Cookware 190References 192Index 199