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High pressure fluid technology for green food processing /
The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are o...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cham :
Springer,
[2015]
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| Colección: | Food engineering series.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies that re. |
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| Descripción Física: | 1 online resource (x, 517 pages) : illustrations (some color) |
| Bibliografía: | ReferencesChapter 4: Thermophysical Properties of Pure Substances in the Context of Sustainable High Pressure Food Processes Modelling; 4.1 Introduction; 4.2 Thermodynamic Modelling Framework: Elements, Structure and Organisation; 4.3 Thermodynamics of High Pressure Phase Equilibria; 4.3.1 Liquid+Supercritical Fluid; 4.3.2 Solid+Supercritical Fluid; 4.3.3 Solid+High Pressure Liquid; 4.4 Thermodynamic Models; 4.5 Thermophysical Properties of High Added Value Food Substances; 4.5.1 Data Bases of Thermophysical Properties; 4.5.2 Estimation Procedures and Predictive Approaches. |
| ISBN: | 9783319106113 3319106112 3319106104 9783319106106 |