Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix, consisted by different classes of compounds (flavonoids, carotenoids, essential oils, lipids, carbohydrates, others). Despite the separation process, the knowledge of phase equilibria of food compounds is essential to provide an efficient separation, with low costs of the process and selective for recovering of a specific component. This book combines theory and phase equilibria data of systems containing food compounds to help food engineers and researchers to solve complex problems found in the food processing. It provides support to researches from academy and industry to better understand the various food systems, and to develop ways to optimize the food compounds. Presents the fundamentals of phase equilibria in the food industryDescribes both classic and advanced models, including cubic equations of state and activity coefficientEncompasses distillation, solid-liquid extraction, liquid-liquid extraction, adsorption, crystallization, and supercritical fluid extractionExplores equilibrium in advanced systems, including colloidal, electrolyte and protein systems INDICE: Part A Introduction 1. Phase equilibria in the Food Industry (Prof. Camila G. Pereira, UFRN) 2. Fundamentals of Phase Equilibria (Prof. Camila G. Pereira, UFRN) 3. Classical Models Part 1: Cubic Equations of State and Applications (Prof. Julian Martinez, Unicamp) 4. Classical Models Part 2: Activity Coefficient Models and Applications (Prof. Luiz Stragevitch and Leandro Danielski, UFPE) 5. Advanced Models: Association Theories and Models (Prof. João A.P. Coutinho, Univ. Aveiro, Portugal). Part B- Thermodynamic of Equilibrium in Foods 6. Vapor-Liquid Equilibrium (Prof. Camila G. Pereira, UFRN) 7. Liquid-Liquid and Liquid-Liquid-Vapor Equilibrium (Prof. Antonio José Meirelles FEA, Unicamp and Prof. Roberta Ceriani FEQ, Unicamp) 8. Solid-Liquid Equilibrium (Prof. Mariana C. Costa, FEQ, Unicamp) 9. Equilibrium in Pressurized Systems (Sub and supercritical) (Prof. Susana B. Bottini, Universidad Nacional del Sur Bahía Blanca, Argentine) Part C- Equilibrium in Advanced Systems 10. Water activity and Glass Transition (Prof. Y.H. Roos, Irland) 11. Molecular Thermodynamics in Protein Systems (Prof. Pedro Alcantara, Poli, USP) 12. Equilibrium in Colloidal Systems (Prof. Reinaldo Bazito, IQ, USP) 13. Equilibrium in Electrolyte Systems (Prof. Eugenia A. Macedo, Universidade do Porto, Portugal) 14. Application of Carbohydrates in Aqueous Two-Phase Systems (Mara Braga, University of Coimbra, Portugal) 15. Phase Equilibria in Multifunctional Systems (Prof. Sandra RS. Ferreira and Prof. Marcelo Lanza, UFSC)
- ISBN: 978-0-12-811556-5
- Editorial: Academic Press
- Encuadernacion: Rústica
- Páginas: 496
- Fecha Publicación: 01/01/2018
- Nº Volúmenes: 1
- Idioma: Inglés