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.
Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.
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. Phase Equilibrium of Organogels 15. Thermodynamics of Reactions in Food Systems
