國立虎尾科技大學 |

Thermodynamics of phase equilibria in food engineering

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Thermodynamics of phase equilibria in food engineering/ edited by Camila Gambini Pereira.
other author:	Pereira, Camila Gambini.
Published:	London :Academic Press, : 2019.,
Description:	1 online resource
Subject:	Food industry and trade. -
Online resource:	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:

555135
Food industry and trade.
Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TP370

Dewey Class. No.: 664

Thermodynamics of phase equilibria in food engineering
LDR:03961cam a2200289 a 4500 001 1043643
006 m o d
007 cr cnu|||unuuu
008 211216s2019 enk ob 001 0 eng d
020 $a 9780128115572 (electronic bk.)
020 $a 0128115572 (electronic bk.)
020 $a 9780128115565
020 $a 0128115564
035 $a on1059124772
040 $a N$T $b eng $e pn $c N$T $d N$T $d OPELS $d YDX $d OCLCF $d UKMGB $d OCLCQ $d MERER $d D6H $d OCLCQ $d DKU $d N$T $d LQU $d S2H $d OCLCO
041 0 $a eng
050 4 $a TP370
082 0 4 $a 664 $2 23
245 0 0 $a Thermodynamics of phase equilibria in food engineering $h [electronic resource] / $c edited by Camila Gambini Pereira.
260 $a London : $b Academic Press, $c 2019.
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 555135
650 0 $a Phase rule and equilibrium. $3 674509
650 0 $a Thermodynamics. $3 596513
650 7 $a TECHNOLOGY & ENGINEERING $x Food Science. $2 bisacsh $3 812017
655 0 $a Electronic books. $2 local $3 554714
700 1 $a Pereira, Camila Gambini. $3 1345195
856 4 0 $u https://www.sciencedirect.com/science/book/9780128115565