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Thermodynamics of Phase Equilibria in Food Engineering [Minkštas viršelis]

Edited by (Professor of Food Engineering
DEQ/UFRN
DEQ- Department of Chemical Engineering
UFRN- Federal University of Rio Grande do Norte
Natal, Brazil)
  • Formatas: Paperback / softback, 682 pages, aukštis x plotis: 229x152 mm, weight: 1060 g
  • Išleidimo metai: 26-Oct-2018
  • Leidėjas: Academic Press Inc
  • ISBN-10: 0128115564
  • ISBN-13: 9780128115565
Kitos knygos pagal šią temą:
Thermodynamics of Phase Equilibria in Food EngineeringDidesnis paveikslėlis
  • Formatas: Paperback / softback, 682 pages, aukštis x plotis: 229x152 mm, weight: 1060 g
  • Išleidimo metai: 26-Oct-2018
  • Leidėjas: Academic Press Inc
  • ISBN-10: 0128115564
  • ISBN-13: 9780128115565
Kitos knygos pagal šią temą:
Pastovi nuoroda: https://www.kriso.lt/db/9780128115565.html
Raktažodžiai:
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.
Preface xi
About the Editor xiii
Acknowledgments xv
List of Contributors
xvii
Nomenclature xix
Part A Introduction
1(214)
1 Phase Equilibria in the Food Industry
3(24)
Camila Gambini Pereira
1.1 Introduction
3(1)
1.2 Equilibrium and the Real World
4(2)
1.3 Thermodynamics of Equilibrium for Processes and Design in the Food Industry
6(3)
1.4 Overview of Phase Equilibria in the Food Processing
9(15)
1.5 Concluding Remarks
24(1)
References
24(3)
2 Fundamentals of Phase Equilibria
27(46)
Camila Gambini Pereira
2.1 Introduction
27(2)
2.2 From Classical Thermodynamics to Phase Equilibrium
29(10)
2.3 Principles of Phase Equilibria
39(13)
2.4 Phase Diagrams
52(8)
2.5 Equilibrium and Non-Equilibrium in Foods
60(3)
2.6 Special Supplement
63(5)
References
68(5)
3 Classical Models Part 1: Cubic Equations of State and Applications
73(30)
Vladimir F. Cabral
Marcelo Castier
Lucio Cardozo-Filho
3.1 Introduction
73(2)
3.2 Cubic Equations of State
75(15)
3.3 Mixing Rules for the Cubic Equations of State
90(4)
3.4 Case Studies
94(6)
References
100(3)
4 Classical Models Part 2: Activity Coefficient Models and Applications
103(60)
Leandro Danielski
Luiz Stragevitch
4.1 Introduction
103(1)
4.2 Models for the Excess Gibbs Energy
104(23)
4.3 Determination of Model Parameters
127(21)
4.4 Case Studies
148(9)
References
157(6)
5 Advanced Models: Association Theories and Models
163(52)
Felix Llovell
5.1 Introduction
163(1)
5.2 Theory
163(15)
5.3 Improvements on Association Models
178(4)
5.4 Parameter Estimation and Accuracy of Association Models
182(3)
5.5 Advanced Models in Food Engineering and Related Applications
185(10)
5.6 Case Study
195(11)
Acknowledgments
206(1)
References
206(9)
Part B Phase Equilibria and Their Applications
215(204)
6 Vapor-Liquid Equilibrium in Food Processes
217(58)
Camila Gambini Pereira
6.1 Introduction
217(2)
6.2 Fundamentals of Equilibrium
219(7)
6.3 Thermodynamic Calculation
226(3)
6.4 Phase Diagrams
229(10)
6.5 Solubilities of Gases in Liquids
239(5)
6.6 Phase Equilibrium for Associating Mixtures
244(2)
6.7 Applications of VLE in Food Industry
246(6)
6.8 Case Studies
252(14)
Acknowledgments
266(1)
References
266(9)
7 Liquid---Liquid and Vapor-Liquid---Liquid Equilibrium in Food Processes
275(60)
Guilherme J. Maximo
Marcela C. Ferreira
Simone Shiozawa
Larissa C. B. A. Bessa
Antonio J. A. Meirelles
Eduardo A. C. Batista
7.1 Introduction
275(3)
7.2 The LLE Phase Diagrams
278(4)
7.3 Main Factors Affecting the LLE and VLLE
282(7)
7.4 Modeling LLE and VLLE of Food Systems
289(19)
7.5 Applications of LLE and VLLE in Food Industry
308(12)
7.6 Case Study
320(7)
References
327(8)
8 Solid-Liquid Equilibrium in Food Processes
335(50)
Guilherme J. Maximo
Natalia D. D. Carareto
Mariana C. Costa
8.1 Introduction
335(2)
8.2 Solid-Liquid Equilibrium Phase Diagrams
337(13)
8.3 Factors That Affect the Solid-Liquid Equilibrium
350(6)
8.4 Applications of Solid---Liquid Equilibrium
356(8)
8.5 Models Applied for the Description of SLE of Food Systems
364(8)
8.6 Case Study
372(5)
Acknowledgments
377(1)
References
378(7)
9 Equilibrium in Pressurized Systems (Sub and Supercritical)
385(34)
Mariana Fortunatti Montoya
Francisco A. Sanchez
Selva Pereda
9.1 Introduction
385(2)
9.2 High-Pressure Phase Behavior
387(4)
9.3 Thermodynamic Models Applied to High Pressure Phase Equilibria
391(2)
9.4 Case Studies
393(16)
9.5 Concluding Remarks
409(1)
A.9.1 Appendix
409(3)
References
412(7)
Part C Advanced Topics
419(214)
10 Phase Transition in Foods
421(22)
Camila Gambini Pereira
10.1 Introduction
421(1)
10.2 Fundamental Concepts
422(6)
10.3 State Diagrams
428(2)
10.4 Glass Transition and the Quality of Food
430(3)
10.5 Mathematical Modeling
433(3)
10.6 Case Study
436(2)
10.7 Concluding Remarks
438(1)
References
439(4)
11 Molecular Thermodynamics of Protein Systems
443(64)
Robin A. Curtis
11.1 Introduction
443(2)
11.2 Thermodynamic Framework
445(5)
11.3 Protein---Solvent Interactions
450(20)
11.4 Protein-Protein Interactions and Phase Behavior
470(15)
11.5 Case Study
485(10)
References
495(12)
12 Equilibrium in Colloidal Systems
507(22)
Maria G. Semenova
12.1 Introduction
507(1)
12.2 Fundamentals
508(3)
12.3 Chemical Potentials of the Major Components in the Control of Both the Structure Formation and Stability of Colloidal Systems
511(9)
12.4 Application in Colloidal Food Systems
520(1)
12.5 Case Study
521(2)
References
523(6)
13 Equilibrium in Electrolyte Systems
529(34)
Oscar Rodriguez
Elena Gomez
Noelia Calvar
Eugenia A. Macedo
13.1 Introduction
529(2)
13.2 Thermodynamics in Electrolytic Systems
531(7)
13.3 Application of the Thermodynamic Models on Electrolyte Systems
538(16)
13.4 Case Study
554(3)
Acknowledgments
557(1)
References
557(6)
14 Phase Equilibrium of Organogels
563(30)
Juliana N. R. Ract
Richtier G. da Cruz
Camila Gambini Pereira
14.1 Introduction
563(3)
14.2 Food Applications of Oleogels
566(5)
14.3 Molecular Interactions in Oleogels
571(2)
14.4 Gel, Sol, and Others
573(3)
14.5 Phase Diagrams of Organogels
576(8)
References
584(9)
15 Thermodynamics of Reactions in Food Systems
593(40)
Saartje Hernalsteens
Camila Gambini Pereira
15.1 Introduction
593(3)
15.2 Reactions in Food Systems
596(5)
15.3 Factors Affecting Reactions
601(4)
15.4 Thermodynamics of Reactions
605(12)
15.5 Case Studies
617(12)
References
629(4)
Index 633
Camila Gambini Pereira is professor of Food and Chemical Engineering of the Chemical Engineering Department at Federal University of Rio Grande do Norte, which she is teaching Thermodynamics, Unit Operations and Transport Phenomena since 2006. She holds a PhD in Food Engineering from UNICAMP (2005); she also holds an MSc at the same university (2000). Dr Pereira is the leader of the Research Group Supercritical Technology applied to Natural Products and Biodiesel Production”, responsible for the Laboratory of Separation Processes in Foods and member of "CEPEMA" - Training Centre and Environmental Research. She is also author and co-author of 10 chapters on Calculation, Separation Processes and Thermodynamics, and Co-Editor of a book on Fundamentals of Food Engineering. Her research areas are separation processes, supercritical fluids and thermodynamics.