Thermodynamics of Phase Equilibria in Food Engineering - 1st Edition - ISBN: 9780128115565

Thermodynamics of Phase Equilibria in Food Engineering

1st Edition

Editors: Camila Pereira
Paperback ISBN: 9780128115565
Imprint: Academic Press
Published Date: 1st June 2018
Page Count: 496
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Description

Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on the thermodynamics of equilibrium applied to food engineering. Food is a complex matrix, consisting of different classes of compounds (flavonoids, carotenoids, essential oils, lipids, carbohydrates, others). Knowledge of phase equilibria of food compounds is essential to provide an efficient separation process, with low costs and selective recovering of specific components. This book combines theory and phase equilibria data from systems containing food compounds to help food engineers and researchers solve complex food processing problems. Ideal for researchers who are developing ways to optimize food compounds.

Key Features

  • 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

Readership

Researchers, academic staff, students, professional organizations working in the food, chemical, and pharmaceutical industries

Table of Contents

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
6. Vapor-Liquid Equilibrium
7. Liquid-Liquid and Liquid-Liquid-Vapor Equilibrium
8. Solid-Liquid Equilibrium
9. Equilibrium in Pressurized Systems (Sub and supercritical)
10. Phase Transition in Foods
11. Molecular Thermodynamics in Protein Systems
12. Equilibrium in Colloidal Systems
13. Equilibrium in Electrolyte Systems
14. Chemical Equilibrium in Food Systems
15.Thermodynamics of Organogels

Details

No. of pages:
496
Language:
English
Copyright:
© Academic Press 2018
Published:
Imprint:
Academic Press
Paperback ISBN:
9780128115565

About the Editor

Camila Pereira

Camila Gambini Pereira is professor of Food and Chemical Engineering of the Chemical Engineering Department at Federal University of Rio Grande do Norte, which she is teaching Thermodynamics, Unit Operations and Transport Phenomena since 2006. She holds a PhD in Food Engineering from UNICAMP (2005); she also holds an MSc at the same university (2000). Dr Pereira is the leader of the Research Group “Supercritical Technology applied to Natural Products and Biodiesel Production”, responsible for the Laboratory of Separation Processes in Foods and member of "CEPEMA" - Training Centre and Environmental Research. She is also author and co-author of 10 chapters on Calculation, Separation Processes and Thermodynamics, and Co-Editor of a book on Fundamentals of Food Engineering. Her research areas are separation processes, supercritical fluids and thermodynamics.

Affiliations and Expertise

Professor of Food Engineering DEQ/UFRN DEQ- Department of Chemical Engineering UFRN- Federal University of Rio Grande do Norte Natal, Brazil