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Thermodynamics of Phase Equilibria in Food Engineering

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Thermodynamics of Phase Equilibria in Food Engineering
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  • Author : Camila Gambini Pereira
  • Publisher : Academic Press
  • Pages : 682 pages
  • ISBN : 0128115572
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Thermodynamics of Phase Equilibria in Food Engineering

Download or Read online Thermodynamics of Phase Equilibria in Food Engineering full in PDF, ePub and kindle. this book written by Camila Gambini Pereira and published by Academic Press which was released on 17 October 2018 with total page 682 pages. We cannot guarantee that Thermodynamics of Phase Equilibria in Food Engineering book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vitamins, minerals, and phytochemicals). The quality characteristics of food products associated with the sensorial, physical and microbiological attributes are directly related to the thermodynamic properties of specific compounds and complexes that are formed during processing or by the action of diverse interventions, such as the environment, biochemical reactions, and others. In addition, in obtaining bioactive substances using separation processes, the knowledge of phase equilibria of food systems is essential to provide an efficient separation, with a low cost in the process and high selectivity in the recovery of the desired component. This book combines theory and application of phase equilibria data of systems containing food compounds to help food engineers and researchers to solve complex problems found in food processing. It provides support to researchers from academia and industry to better understand the behavior of food materials in the face of processing effects, and to develop ways to improve the quality of the food products. Presents the fundamentals of phase equilibria in the food industry Describes both classic and advanced models, including cubic equations of state and activity coefficient Encompasses distillation, solid-liquid extraction, liquid-liquid extraction, adsorption, crystallization and supercritical fluid extraction Explores equilibrium in advanced systems, including colloidal, electrolyte and protein systems

Thermodynamics of Phase Equilibria in Food Engineering

Thermodynamics of Phase Equilibria in Food Engineering
  • Author : Camila Gambini Pereira
  • Publisher : Academic Press
  • Release : 17 October 2018
GET THIS BOOK Thermodynamics of Phase Equilibria in Food Engineering

Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vitamins, minerals, and phytochemicals). The quality characteristics of food products associated with the sensorial, physical and microbiological attributes are directly related to the thermodynamic properties of specific compounds and complexes that are formed during processing or by the action of diverse

Extraction Optimization in Food Engineering

Extraction Optimization in Food Engineering
  • Author : Constantina Tzia,George Liadakis
  • Publisher : CRC Press
  • Release : 21 July 2003
GET THIS BOOK Extraction Optimization in Food Engineering

The only comprehensive source on extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry. It supplies case studies for illustration of specific extraction systems in commercial food production.

Encyclopedia of Life Support Systems

Encyclopedia of Life Support Systems
  • Author : Gustavo V. Barbosa-Cánovas
  • Publisher : United Nations Educational
  • Release : 21 June 2021
GET THIS BOOK Encyclopedia of Life Support Systems

With an increasing global population, developing efficient methods for the mass production of food supplies has become crucial. Food engineering provides a vital link between primary food production and final consumption. As part of the online Encyclopedia of Life Support Systems (EOLSS), Food Engineering is a multi-author work that provides a rich source of information on the fundamental aspects of food processing, preservation, production and consumption. It discusses the basics underlying food transformation from both the standpoint of food technology

Chemical Thermodynamics for Process Simulation

Chemical Thermodynamics for Process Simulation
  • Author : Jürgen Gmehling,Bärbel Kolbe,Michael Kleiber,Jürgen Rarey
  • Publisher : John Wiley & Sons
  • Release : 26 March 2012
GET THIS BOOK Chemical Thermodynamics for Process Simulation

This is the only book to apply thermodynamics to real-world process engineering problems, explaining the thermodynamics behind simulations from the view of academic and industrial authors to users of simulation programs. It comprises numerous solved examples, which simplify the understanding of the often complex calculation procedures, and discusses their advantages and disadvantages. The text also includes such special models as for formaldehyde, polymers, and associating compounds. Estimation methods for thermophysical properties and phase equilibria and thermodynamics of alternative separation processes

High Pressure Fluid Technology for Green Food Processing

High Pressure Fluid Technology for Green Food Processing
  • Author : Tiziana Fornari,Roumiana P. Stateva
  • Publisher : Springer
  • Release : 31 October 2014
GET THIS BOOK High Pressure Fluid Technology for Green Food Processing

The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies