| Description |
1 online resource |
| Contents |
Part A: Introduction: 1. Phase equilibria in the food industry / Camila Gambini Pereira -- 2. Fundamentals of phase equilibria / Camila Gambini Pereira -- 3. Classical models, part 1 : Cubic equations of state and applications / Vladimir F. Cabral, Marcelo Castier, Lúcio Cardozo-Filho -- 4. Classical models, part 2 : Activity coefficient models and applications / Leandro Danielski, Luiz Stragevitch -- 5. Advanced models : Association theories and models / Fèlix Llovell |
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Part B: Phase equilibria and their applications: 6. Vapor-liquid equilibrium in food processes / Camila Gambini Pereira -- 7. Liquid-liquid and vapor-liquid-liquid equilibrium in food processes / Guilherme J. Maximo, Marcela C. Ferreira, Simone Shiozawa, Larissa C.B.A. Bessa, Antonio J.A. Meirelles, Eduardo A.C. Batista -- 8. Solid-liquid equilibrium in food processes / Guilherme J.C. Maximo, Natália D.D. Cararerto, Mariana C. Costa -- 9. Equilibrium in pressurized systems (sub and supercritical) / Mariana Fortunatti Montoya, Francisco A. Sánchez, Selva Pereda |
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Part C: Advanced topics: 10. Phase transition in foods / Camila Gambini Pereira -- 11. Molecular thermodynamics of protein systems / Robin A. Curtis -- 12. Equilibrium in colloidal systems / Maria G. Semenova -- 13. Equilibrium in electrolyte systems / Oscar Rodríguez, Elena Gómez, Noelia Calvar, Eugénia A. Macedo -- 14. Phase equilibrium of organogels / Juliana N.R. Ract, Richtier G. da Cruz, Camila Gambini Pereira -- 15. Thermodynamics of reactions in food systems / Saartje Hernalsteens, Camila Gambini Pereira |
| Summary |
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 |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Online resource; title from PDF title page (EBSCO, viewed October 29, 2018) |
| Subject |
Food industry and trade.
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Phase rule and equilibrium.
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Thermodynamics.
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Thermodynamics
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thermodynamics.
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TECHNOLOGY & ENGINEERING -- Food Science.
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Food industry and trade.
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Phase rule and equilibrium.
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Thermodynamics.
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| Form |
Electronic book
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| Author |
Pereira, Camila Gambini, editor
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| ISBN |
9780128115572 |
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0128115572 |
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