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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 |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cham :
Springer,
[2015]
|
| Colección: | Food engineering series.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 0 | |a High pressure fluid technology for green food processing / |c editors, Tiziana Fornari, Roumiana P. Stateva. |
| 264 | 1 | |a Cham : |b Springer, |c [2015] | |
| 264 | 4 | |c ©2015 | |
| 300 | |a 1 online resource (x, 517 pages) : |b illustrations (some color) | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 490 | 1 | |a Food engineering series | |
| 588 | 0 | |a Online resource; title from PDF title page (Ebsco, viewed November 13, 2014). | |
| 504 | |a 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. | ||
| 505 | 0 | |a Foreword; Preface; Contents; Part I: Fundamentals; Chapter 1: High Pressure Phase Equilibria Measurement for Mixtures Comprising Food Substances; 1.1 High Pressure Phase Equilibria in the Food Industry; 1.2 Experimental Methods for the Study of High-Pressure Phase Equilibria; 1.2.1 Analytical Methods; 1.2.2 Synthetic Methods; 1.3 Recent Trends in Measurements Comprising Food Substances; 1.4 Important Experimental Aspects for the More Frequently Used Methods; References; Chapter 2: High Pressure Phase Equilibrium Engineering. | |
| 505 | 8 | |a 2.1 High Pressure Processing of Food Additives and Bioactive Compounds2.2 Thermodynamic Modeling of Solubilities in SCFs; 2.3 Phase Diagrams of Binary Systems of Solutes with SCFs; 2.4 Phase Scenarios in Supercritical Fluid Processing of Natural Products; 2.4.1 Design of Phase Scenarios for Green Processes; 2.5 Case Study: Essential Oils Fractionation; 2.5.1 Criteria for the Selection of Operation Conditions; 2.5.2 Experimental Measurements and Thermodynamic Modeling; 2.5.3 Fractionation of Tagetes minuta Essential Oil; 2.6 Case Study: Jojoba Oil Extraction by CO2+Propane Solvent Mixtures. | |
| 505 | 8 | |a 2.6.1 Binary CO2+Jojoba Oil2.6.2 Binary Propane+Jojoba Oil; 2.6.3 CO2+Propane+Jojoba Oil Ternary System; 2.6.4 Phase Equilibrium Engineering of the Extraction Process; 2.6 Conclusions; References; Chapter 3: Mass Transfer Models for Supercritical Fluid Extraction; 3.1 General Introduction; 3.2 The Broken and Intact Cell (BIC) Model; 3.2.1 Original BIC Model; 3.2.2 Modifications of the BIC Model; 3.3 The Shrinking Core (SC) Model; 3.3.1 Original Model; 3.3.2 Modifications of the SC Model; 3.4 The Micro-Structured Mathematical Model; 3.5 Other Relatively Simple Models; 3.5 Conclusions. | |
| 505 | 8 | |a 4.5.2.1 Normal Boiling Point4.5.2.2 Critical Parameters; 4.5.2.3 Density; 4.5.2.4 Acentric Factor; 4.5.2.5 Melting Properties; Sublimation Pressure, Enthalpy and Entropy of Melting (Fusion); 4.5.3 Uncertainties in Thermophysical Properties of Pure Compounds; 4.5 Conclusions; References; Part II: Advances in High Pressure Food Processing; Chapter 5: Particle Formation of Food Ingredients by Supercritical Fluid Technology; 5.1 Introduction; 5.2 SCCO2 as Solvent; 5.2.1 RESS (Rapid Expansion of Supercritical Solutions) Technique and Related Processes. | |
| 520 | |a 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. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Environmental chemistry. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Food processing machinery. | |
| 650 | 6 | |a Chimie de l'environnement. | |
| 650 | 6 | |a Aliments |x Traitement |x Machines. | |
| 650 | 7 | |a Food & beverage technology. |2 bicssc | |
| 650 | 7 | |a SCIENCE |x Chemistry |x General. |2 bisacsh | |
| 650 | 7 | |a Environmental chemistry |2 fast | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 650 | 7 | |a Food processing machinery |2 fast | |
| 653 | 0 | 0 | |a chemie |
| 653 | 0 | 0 | |a chemistry |
| 653 | 0 | 0 | |a voedselwetenschappen |
| 653 | 0 | 0 | |a food sciences |
| 653 | 1 | 0 | |a Chemistry (General) |
| 653 | 1 | 0 | |a Chemie (algemeen) |
| 700 | 1 | |a Fornari, Tiziana, |e editor. | |
| 700 | 1 | |a Stateva, Roumiana P., |e editor. | |
| 758 | |i has work: |a High pressure fluid technology for green food processing (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFrdF7wQXy438jcXJWDhd3 |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Fornari, Tiziana. |t High Pressure Fluid Technology for Green Food Processing. |d Cham : Springer International Publishing, ©2014 |z 9783319106106 |
| 830 | 0 | |a Food engineering series. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1968013 |z Texto completo |
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