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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]
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| Colección: | Food engineering series.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.
- 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.
- 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.
- 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.