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Thermodynamics of phase equilibria i...

Pereira, Camila Gambini.

Thermodynamics of phase equilibria in food engineering

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Thermodynamics of phase equilibria in food engineeringedited by Camila Gambini Pereira.
其他作者:	Pereira, Camila Gambini.
出版者:	London :Academic Press,2019.
面頁冊數:	1 online resource
標題:	Food industry and trade.
電子資源:	https://www.sciencedirect.com/science/book/9780128115565
ISBN:	9780128115572 (electronic bk.)

Thermodynamics of phase equilibria in food engineering
Thermodynamics of phase equilibria in food engineering[electronic resource] /edited by Camila Gambini Pereira. - London :Academic Press,2019. - 1 online resource

Includes bibliographical references and index.

Introduction:Camila Gambini Pereira --Part A:

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.

ISBN: 9780128115572 (electronic bk.)Subjects--Topical Terms:

275302
Food industry and trade.
Index Terms--Genre/Form:

214472
Electronic books.

LC Class. No.: TP370

Dewey Class. No.: 664

Thermodynamics of phase equilibria in food engineering
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245 0 0 $a Thermodynamics of phase equilibria in food engineering $h [electronic resource] / $c edited by Camila Gambini Pereira.
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300 $a 1 online resource
504 $a Includes bibliographical references and index.
505 0 0 $g Part A: $t Introduction: $g 1. $t Phase equilibria in the food industry / $r Camila Gambini Pereira -- $g 2. $t Fundamentals of phase equilibria / $r Camila Gambini Pereira -- $g 3. $t Classical models, part 1 : Cubic equations of state and applications / $r Vladimir F. Cabral, Marcelo Castier, Lúcio Cardozo-Filho -- $g 4. $t Classical models, part 2 : Activity coefficient models and applications / $r Leandro Danielski, Luiz Stragevitch -- $g 5. $t Advanced models : Association theories and models / $r Fèlix Llovell.
505 8 0 $g Part B: $t Phase equilibria and their applications: $g 6. $t Vapor-liquid equilibrium in food processes / $r Camila Gambini Pereira -- $g 7. $t Liquid-liquid and vapor-liquid-liquid equilibrium in food processes / $r Guilherme J. Maximo, Marcela C. Ferreira, Simone Shiozawa, Larissa C.B.A. Bessa, Antonio J.A. Meirelles, Eduardo A.C. Batista -- $g 8. $t Solid-liquid equilibrium in food processes / $r Guilherme J.C. Maximo, Natália D.D. Cararerto, Mariana C. Costa -- $g 9. $t Equilibrium in pressurized systems (sub and supercritical) / $r Mariana Fortunatti Montoya, Francisco A. Sánchez, Selva Pereda.
505 8 0 $g Part C: $t Advanced topics: $g 10. $t Phase transition in foods / $r Camila Gambini Pereira -- $g 11. $t Molecular thermodynamics of protein systems / $r Robin A. Curtis -- $g 12. $t Equilibrium in colloidal systems / $r Maria G. Semenova -- $g 13. $t Equilibrium in electrolyte systems / $r Oscar Rodríguez, Elena Gómez, Noelia Calvar, Eugénia A. Macedo -- $g 14. $t Phase equilibrium of organogels / $r Juliana N.R. Ract, Richtier G. da Cruz, Camila Gambini Pereira -- $g 15. $t Thermodynamics of reactions in food systems / $r Saartje Hernalsteens, Camila Gambini Pereira.
520 $a 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.
588 0 $a Online resource; title from PDF title page (EBSCO, viewed October 29, 2018).
650 0 $a Food industry and trade. $3 275302
650 0 $a Phase rule and equilibrium. $3 274435
650 0 $a Thermodynamics. $3 183038
650 7 $a TECHNOLOGY & ENGINEERING $x Food Science. $2 bisacsh $3 537242
655 0 $a Electronic books. $2 local. $3 214472
700 1 $a Pereira, Camila Gambini. $3 903221
856 4 0 $u https://www.sciencedirect.com/science/book/9780128115565