Thermodynamics of Phase Equilibria in Food Engineering

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Read or download book entitled Thermodynamics of Phase Equilibria in Food Engineering written by Camila Gambini Pereira and published by Academic Press in PDF, EPUB and Kindle Format. Click Get This Book button to download or read online books. Join over 650.000 happy Readers and READ as many books as you like. We cannot guarantee that Thermodynamics of Phase Equilibria in Food Engineering book is available in the library.

  • Publisher : Academic Press
  • Release : 17 October 2018
  • ISBN : 9780128115572
  • Page : 682 pages
  • Rating : 4.5/5 from 103 voters

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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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Thermodynamics of Phase Equilibria in Food Engineering

Thermodynamics of Phase Equilibria in Food Engineering
  • Author : Camila Gambini Pereira
  • Publisher : Academic Press
  • Release Date : 2018-10-17
  • ISBN : 9780128115572
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 Date : 2013-10-22
  • ISBN : 9781483145082
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,

Proceedings of the 5th Brazilian Technology Symposium

Proceedings of the 5th Brazilian Technology Symposium
  • Author : Yuzo Iano,Rangel Arthur,Osamu Saotome,Guillermo Kemper,Ana Carolina Borges Monteiro
  • Publisher : Springer Nature
  • Release Date : 2020-12-15
  • ISBN : 9783030575663
GET THIS BOOKProceedings of the 5th Brazilian Technology Symposium

This book presents the proceedings of the 5th Edition of the Brazilian Technology Symposium (BTSym). This event brings together researchers, students and professionals from the industrial and academic sectors, seeking to create and/or strengthen links between issues of joint interest, thus promoting technology and innovation at nationwide level. The BTSym facilitates the smart integration of traditional and renewable power generation systems, distributed generation, energy storage, transmission, distribution and demand management. The areas of knowledge covered by the event are

Engineering Principles of Unit Operations in Food Processing

Engineering Principles of Unit Operations in Food Processing
  • Author : Seid Mahdi Jafari
  • Publisher : Woodhead Publishing
  • Release Date : 2021-06-22
  • ISBN : 9780128184745
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 Handbook, Second Edition

Food Properties Handbook, Second Edition
  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release Date : 2009-05-28
  • ISBN : 1420003097
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

Food Engineering - Volume I

Food Engineering - Volume I
  • Author : Gustavo V. Barbosa-Cánovas
  • Publisher : EOLSS Publications
  • Release Date : 2009-08-10
  • ISBN : 9781905839445
GET THIS BOOKFood Engineering - Volume I

Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and

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 Date : 2012-12-06
  • ISBN : 9789400923706
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

Food Engineering Handbook

Food Engineering Handbook
  • Author : Theodoros Varzakas,Constantina Tzia
  • Publisher : CRC Press
  • Release Date : 2014-12-02
  • ISBN : 9781482261707
GET THIS BOOKFood Engineering Handbook

Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to

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 Date : 2013-03-27
  • ISBN : 9781439887684
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

Food Process Engineering Operations

Food Process Engineering Operations
  • Author : George D. Saravacos,Zacharias B. Maroulis
  • Publisher : CRC Press
  • Release Date : 2011-02-22
  • ISBN : 9781420083545
GET THIS BOOKFood Process Engineering Operations

A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries. Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations

Handbook of Food Engineering, Third Edition

Handbook of Food Engineering, Third Edition
  • Author : Dennis R. Heldman,Daryl B. Lund,Cristina Sabliov
  • Publisher : CRC Press
  • Release Date : 2018-12-19
  • ISBN : 9780429831560
GET THIS BOOKHandbook of Food Engineering, Third Edition

The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new edition focuses on the thermophysical properties of food and the rate constants of change in food components during processing. It highlights the use of these properties and constants in process design. In addition to chapters on the

Food Engineering

Food Engineering
  • Author : Matcel Loncin
  • Publisher : Elsevier
  • Release Date : 2012-12-02
  • ISBN : 9780323147484
GET THIS BOOKFood Engineering

Food Engineering: Principles and Selected Applications explores the principles of food engineering that are needed for resolving problems of food processing and preservation. This book is divided into 11 chapters that provide numerous effective examples and discussions of unique aspects of the food industry, which utilize these principles. This book discusses first the boiling heat transfer and the multi-effect principle for evaporators, as well as the application of this principle to the special problems involved in evaporation of liquid foods. The

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 Date : 2014-10-31
  • ISBN : 9783319106113
GET THIS BOOKHigh 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

Food Engineering - Volume III

Food Engineering - Volume III
  • Author : Gustavo V. Barbosa-Cánovas
  • Publisher : EOLSS Publications
  • Release Date : 2009-08-10
  • ISBN : 9781905839469
GET THIS BOOKFood Engineering - Volume III

Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and

Chemical Thermodynamics for Process Simulation

Chemical Thermodynamics for Process Simulation
  • Author : Jürgen Gmehling,Michael Kleiber,Bärbel Kolbe,Jürgen Rarey
  • Publisher : John Wiley & Sons
  • Release Date : 2019-06-10
  • ISBN : 9783527343256
GET THIS BOOKChemical Thermodynamics for Process Simulation

The only textbook that applies thermodynamics to real-world process engineering problems This must-read for advanced students and professionals alike is the first book to demonstrate how chemical thermodynamics work in the real world by applying them to actual engineering examples. It also discusses the advantages and disadvantages of the particular models and procedures, and explains the most important models that are applied in process industry. All the topics are illustrated with examples that are closely related to practical process simulation