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 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

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  • Author : Camila Gambini Pereira
  • Publisher : Academic Press
  • Pages : 682 pages
  • ISBN : 0128115572
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKThermodynamics of Phase Equilibria in Food Engineering

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 BOOKThermodynamics 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

Phase Equilibria in Chemical Engineering

Phase Equilibria in Chemical Engineering
  • Author : Stanley M. Walas
  • Publisher : Butterworth-Heinemann
  • Release : 22 October 2013
GET THIS BOOKPhase Equilibria in Chemical Engineering

Phase Equilibria in Chemical Engineering is devoted to the thermodynamic basis and practical aspects of the calculation of equilibrium conditions of multiple phases that are pertinent to chemical engineering processes. Efforts have been made throughout the book to provide guidance to adequate theory and practice. The book begins with a long chapter on equations of state, since it is intimately bound up with the development of thermodynamics. Following material on basic thermodynamics and nonidealities in terms of fugacities and activities,

The Chemistry of Environmental Engineering

The Chemistry of Environmental Engineering
  • Author : Johannes Karl Fink
  • Publisher : John Wiley & Sons
  • Release : 07 April 2020
GET THIS BOOKThe Chemistry of Environmental Engineering

The focus of this book is the chemistry of environmental engineering and its applications, with a special emphasis on the use of polymers in this field. It explores the creation and use of polymers with special properties such as viscoelasticity and interpenetrating networks; examples of which include the creation of polymer-modified asphalt as well as polymers with bacterial adhesion properties. The text contains the issues of polymerization methods, recycling methods, wastewater treatment, types of contaminants, such as microplastics, organic dyes,

Advanced Nanotechnology and Application of Supercritical Fluids

Advanced Nanotechnology and Application of Supercritical Fluids
  • Author : Inamuddin,Abdullah M. Asiri
  • Publisher : Springer Nature
  • Release : 27 July 2020
GET THIS BOOKAdvanced Nanotechnology and Application of Supercritical Fluids

Globalization and industrialization involve a number of reactions, products, extractions, and separations that require the use of organic solvents. These solvents are responsible for a number of ecological concerns, including atmospheric and land toxicity. Conventional organic solvents are regarded as volatile organic compounds; some are even limited due to their potential for ozone layer depletion. While supercritical liquids exhibit physical properties that could make them ideal substitutes for these volatile compounds, there is particular interest in the use of carbon

Engineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing
  • Author : Seid Mahdi Jafari
  • Publisher : Woodhead Publishing
  • Release : 22 June 2021
GET THIS BOOKEngineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. Brings new opportunities in the optimization of food processing operations Thoroughly explores applications of food engineering to food processes Focuses on unit operations from an engineering viewpoint

Food Properties and Computer-Aided Engineering of Food Processing Systems

Food Properties and Computer-Aided Engineering of Food Processing Systems
  • Author : R.P. Singh,Augusto G. Medina
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKFood Properties and Computer-Aided Engineering of Food Processing Systems

Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer

Molecular Thermodynamics of Fluid-Phase Equilibria

Molecular Thermodynamics of Fluid-Phase Equilibria
  • Author : John M. Prausnitz,Rudiger N. Lichtenthaler,Edmundo Gomes de Azevedo
  • Publisher : Pearson Education
  • Release : 22 October 1998
GET THIS BOOKMolecular Thermodynamics of Fluid-Phase Equilibria

The classic guide to mixtures, completely updated with new models, theories, examples, and data. Efficient separation operations and many other chemical processes depend upon a thorough understanding of the properties of gaseous and liquid mixtures. Molecular Thermodynamics of Fluid-Phase Equilibria, Third Edition is a systematic, practical guide to interpreting, correlating, and predicting thermodynamic properties used in mixture-related phase-equilibrium calculations. Completely updated, this edition reflects the growing maturity of techniques grounded in applied statistical thermodynamics and molecular simulation, while relying on

The Thermodynamics of Phase and Reaction Equilibria

The Thermodynamics of Phase and Reaction Equilibria
  • Author : Ismail Tosun
  • Publisher : Newnes
  • Release : 19 October 2021
GET THIS BOOKThe Thermodynamics of Phase and Reaction Equilibria

This volume presents a sound foundation for understanding abstract concepts (physical properties such as fugacity, or chemical processes, such as distillation) of phase and reaction equilibria, and shows you how to apply these concepts to solve practical problems using numerous, clear examples. The book encourages the use of MATHCAD to write programs specific to each problem, enabling you to easily track mistakes and understand the order of magnitude of the various quantities involved. Provides guidelines in order to choose the

Classical Thermodynamics of Non-Electrolyte Solutions

Classical Thermodynamics of Non-Electrolyte Solutions
  • Author : H. C. Van Ness
  • Publisher : Elsevier
  • Release : 04 December 2015
GET THIS BOOKClassical Thermodynamics of Non-Electrolyte Solutions

Classical Thermodynamics of Non-Electrolyte Solutions covers the historical development of classical thermodynamics that concerns the properties of vapor and liquid solutions of non-electrolytes. Classical thermodynamics is a network of equations, developed through the formal logic of mathematics from a very few fundamental postulates and leading to a great variety of useful deductions. This book is composed of seven chapters and begins with discussions on the fundamentals of thermodynamics and the thermodynamic properties of fluids. The succeeding chapter presents the equations

Fermentation Processes Engineering in the Food Industry

Fermentation Processes Engineering in the Food Industry
  • Author : Carlos Ricardo Soccol,Ashok Pandey,Christian Larroche
  • Publisher : CRC Press
  • Release : 27 March 2013
GET THIS BOOKFermentation Processes Engineering in the Food Industry

With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of

Handbook of Food Engineering, Second Edition

Handbook of Food Engineering, Second Edition
  • Author : Dennis R. Heldman,Daryl B. Lund,Christina Sabliov
  • Publisher : CRC Press
  • Release : 06 November 2006
GET THIS BOOKHandbook of Food Engineering, Second Edition

As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The application of innovative engineering concepts enables scientific breakthroughs to be utilized in the manufacture of the highest quality food products at the lowest possible cost. Handbook of Food Engineering, Second Edition assembles the most recent information available for the efficient design and development of processes used

Food Properties Handbook, Second Edition

Food Properties Handbook, Second Edition
  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release : 28 May 2009
GET THIS BOOKFood Properties Handbook, Second Edition

Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservation, processing, storage, marketing, consumption, and even after consumption. Incorporating changes too numerous to list, this updated edition provides new measurement techniques, basic data compiled for diversified

Phase Diagrams and Thermodynamic Modeling of Solutions

Phase Diagrams and Thermodynamic Modeling of Solutions
  • Author : Arthur D. Pelton
  • Publisher : Academic Press
  • Release : 19 September 2018
GET THIS BOOKPhase Diagrams and Thermodynamic Modeling of Solutions

Phase Diagrams and Thermodynamic Modeling of Solutions provides readers with an understanding of thermodynamics and phase equilibria that is required to make full and efficient use of these tools. The book systematically discusses phase diagrams of all types, the thermodynamics behind them, their calculations from thermodynamic databases, and the structural models of solutions used in the development of these databases. Featuring examples from a wide range of systems including metals, salts, ceramics, refractories, and concentrated aqueous solutions, Phase Diagrams and

Extraction Optimization in Food Engineering

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