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Thermodynamics of phase equilibria in food engineering

Titre :	Thermodynamics of phase equilibria in food engineering Ajouter au panier
Auteur(s) :	Camila Gambini Pereira, Éditeur scientifique
Type de document :	Livre
Sujets :	Thermodynamique ; Thermorégulation ; Liquides ; Vapeur ; Hautes pressions ; Protéines ; Colloïdes ; Produit alimentaire SOLIDE ; MELANGE
Résumé :	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[...] 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. Key Features . Presents the fundamentals of phase equilibria in the food industry . Describes both classic and advanced models, including cubic equations of state, activity coefficient and association theories . Illustrate the use of thermodynamic models in case studies involving distillation, liquid-liquid extraction, crystallization, supercritical fluid extraction, and other events observed in the food industry . Explores equilibrium in advanced systems, including colloidal, electrolyte and protein systems . Encompasses studies of phase transition and thermodynamics of reactions found in food systems
Editeur(s) :	London : Academic Press
Date de publication :	2019
Format :	1 vol. (XXXIV - 648 p.) / ill., couv. ill. en coul. / 23 cm
Note(s) :	Bibliogr. Index. Annexes
Table des matières :	Part A Introduction 1. Phase Equilibria in the Food Industry 2. Fundamentals of Phase Equilibria 3. Classical Models Part 1: Cubic Equations of State and Applications 4. Classical Models Part 2: Activity Coefficient Models and Applications 5. Advanced Models: Association Theories and Models Part B Phase Equilibria and Their Applications 6. Vapor-Liquid Equilibrium 7. Liquid-Liquid and Vapor-Liquid-Liquid Equilibrium in Food Processes Part A Introduction 1. Phase Equilibria in the Food Industry 2. Fundamentals of Phase Equilibria 3. Classical Models Part 1: Cubic Equations of State and Applications 4. Classical Models Part 2: Activity Coefficient Models and Applications 5. Advanced Models: Association Theories and Models Part B Phase Equilibria and Their Applications 6. Vapor-Liquid Equilibrium 7. Liquid-Liquid and Vapor-Liquid-Liquid Equilibrium in Food Processes 8. Solid-Liquid Equilibrium in Food Processes 9. Equilibrium in Pressurized Systems (Sub and supercritical) Part C Advanced Topics 10. Phase Transition in Foods 11. Molecular Thermodynamics in Protein Systems 12. Equilibrium in Colloidal Systems 13. Equilibrium in Electrolyte Systems 14. Phase Equilibrium of Organogels 15. Thermodynamics of Reactions in Food Systems
Langue(s) :	Anglais
Identifiant :	978-0-12-811556-5
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=195655

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