Thermodynamics of Phase Equilibria in Food Engineering Book

Thermodynamics of Phase Equilibria in Food Engineering


  • Author : Camila Gambini Pereira
  • Publisher : Academic Press
  • Release Date : 2018-10-17
  • Genre: Technology & Engineering
  • Pages : 682
  • ISBN 10 : 9780128115572

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Thermodynamics of Phase Equilibria in Food Engineering Excerpt :

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. Presents the fundamentals of phase equilibria in the food industry Describes both classic and advanced models, including cubic equations of state and activity coefficient Encompasses distillation, solid-liquid extraction, liquid-liquid extraction, adsorption, crystallization and supercritical fluid extraction Explores equilibrium in advanced systems, including colloidal, electrolyte and protein systems

Phase Equilibria in Chemical Engineering Book

Phase Equilibria in Chemical Engineering


  • Author : Stanley M. Walas
  • Publisher : Butterworth-Heinemann
  • Release Date : 2013-10-22
  • Genre: Science
  • Pages : 688
  • ISBN 10 : 9781483145082

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Phase Equilibria in Chemical Engineering Excerpt :

Phase Equilibria in Chemical Engineering is devoted to the thermodynamic basis and practical aspects of the calculation of equilibrium conditions of multiple phases that are pertinent to chemical engineering processes. Efforts have been made throughout the book to provide guidance to adequate theory and practice. The book begins with a long chapter on equations of state, since it is intimately bound up with the development of thermodynamics. Following material on basic thermodynamics and nonidealities in terms of fugacities and activities, individual chapters are devoted to equilibria primarily between pairs of phases. A few topics that do not fit into these categories and for which the state of the art is not yet developed quantitatively have been relegated to a separate chapter. The chapter on chemical equilibria is pertinent since many processes involve simultaneous chemical and phase equilibria. Also included are chapters on the evaluation of enthalpy and entropy changes of nonideal substances and mixtures, and on experimental methods. This book is intended as a reference and self-study as well as a textbook either for full courses in phase equilibria or as a supplement to related courses in the chemical engineering curriculum. Practicing engineers concerned with separation technology and process design also may find the book useful.

High Pressure Fluid Technology for Green Food Processing Book

High Pressure Fluid Technology for Green Food Processing


  • Author : Tiziana Fornari
  • Publisher : Springer
  • Release Date : 2014-10-31
  • Genre: Technology & Engineering
  • Pages : 517
  • ISBN 10 : 9783319106113

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High Pressure Fluid Technology for Green Food Processing Excerpt :

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 reduce or eliminate the use or generation of hazardous materials (solvents, reagents) in the design and operation of food related processes, with the view to improve food safety and quality. Several efficient, environmentally friendly and benign technologies based on the use of high pressure and green solvents have demonstrated to be sustainable alternatives to traditional processes in the food industry. Although hundreds of new ideas are being published in the open literature, reliable engineering tools to simulate and design those processes are still under development. High Pressure Fluid Technology for Green Food Processing presents in-depth analyses and outlines the ways towards their maturity. Tiziana Fornari, Research Institute of Food Science (CIAL) Universidad Autonoma de Madrid, Madrid, Spain Roumiana P. Stateva, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria

Engineering Principles of Unit Operations in Food Processing Book

Engineering Principles of Unit Operations in Food Processing


  • Author : Seid Mahdi Jafari
  • Publisher : Woodhead Publishing
  • Release Date : 2021-06-22
  • Genre: Technology & Engineering
  • Pages : 498
  • ISBN 10 : 9780128184745

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Engineering Principles of Unit Operations in Food Processing Excerpt :

Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics. Brings new opportunities in the optimization of food processing operations Thoroughly explores applications of food engineering to food processes Focuses on unit operations from an engineering viewpoint

The Thermodynamics of Phase and Reaction Equilibria Book
Score: 4
From 1 Ratings

The Thermodynamics of Phase and Reaction Equilibria


  • Author : Ismail Tosun
  • Publisher : Newnes
  • Release Date : 2012-10-17
  • Genre: Science
  • Pages : 736
  • ISBN 10 : 9780444594976

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The Thermodynamics of Phase and Reaction Equilibria Excerpt :

This volume presents a sound foundation for understanding abstract concepts (physical properties such as fugacity, or chemical processes, such as distillation) of phase and reaction equilibria, and shows you how to apply these concepts to solve practical problems using numerous, clear examples. The book encourages the use of MATHCAD to write programs specific to each problem, enabling you to easily track mistakes and understand the order of magnitude of the various quantities involved. Provides guidelines in order to choose the 'best' equation of state suitable for the particular situation Includes up-to-date information, comprehensive in-depth content and current examples in each chapter Provides the right tools in order to and encourages you to use MATHCAD to write your own specific programs Includes many well organized problems (with solutions), which are extensions of the examples enabling conceptual understanding to quantitative/real problem solving Includes all mathematical background required for solving problems encountered in phase and reaction equilibria Provides a Solutions Manual (for instructors in pdf form) allowing the use of the book in advanced thermodynamic courses

Food Properties Handbook  Second Edition Book

Food Properties Handbook Second Edition


  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release Date : 2009-05-28
  • Genre: Technology & Engineering
  • Pages : 859
  • ISBN 10 : 1420003097

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Food Properties Handbook Second Edition Excerpt :

Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservation, processing, storage, marketing, consumption, and even after consumption. Incorporating changes too numerous to list, this updated edition provides new measurement techniques, basic data compiled for diversified food groups, worked-out examples, and detailed graphs and illustrations. Explores Empirical and Theoretical Prediction Models The book clearly defines the terminology and elucidates the theory behind the measurement techniques, including applications and limitations of each method. It includes data on sources of error in measurement techniques and experimental data from the literature in graphical or tabular form. The volume also elucidates empirical and theoretical prediction models for different foods with processing conditions, descriptions of the applications of the properties, and coverage of where and how to use the data and models in food processing. User-Friendly Format Puts the Latest Information within Easy Reach Still under the aegis of Shafir Rahman, the new edition is now an edited volume, benefitting from the input and expertise of numerous contributors spanning both the globe and the many disciplines that influence the field. Presented in a user-friendly format, the second edition remains the definitive, and arguably the only, source for data on physical, thermal, thermodynamic, structural, and acoustic properties of foods.

Food Engineering   Volume I Book

Food Engineering Volume I


  • Author : Gustavo V. Barbosa-Cánovas
  • Publisher : EOLSS Publications
  • Release Date : 2009-08-10
  • Genre: Uncategoriezed
  • Pages : 504
  • ISBN 10 : 9781905839445

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Food Engineering Volume I Excerpt :

Food Engineering is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Food Engineering became an academic discipline in the 1950s. Today it is a professional and scientific multidisciplinary field related to food manufacturing and the practical applications of food science. These volumes cover five main topics: Engineering Properties of Foods; Thermodynamics in Food Engineering; Food Rheology and Texture; Food Process Engineering; Food Plant Design, which are then expanded into multiple subtopics, each as a chapter. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs

Classical Thermodynamics of Non Electrolyte Solutions Book

Classical Thermodynamics of Non Electrolyte Solutions


  • Author : H. C. Van Ness
  • Publisher : Elsevier
  • Release Date : 2015-12-04
  • Genre: Science
  • Pages : 174
  • ISBN 10 : 9781483225470

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Classical Thermodynamics of Non Electrolyte Solutions Excerpt :

Classical Thermodynamics of Non-Electrolyte Solutions covers the historical development of classical thermodynamics that concerns the properties of vapor and liquid solutions of non-electrolytes. Classical thermodynamics is a network of equations, developed through the formal logic of mathematics from a very few fundamental postulates and leading to a great variety of useful deductions. This book is composed of seven chapters and begins with discussions on the fundamentals of thermodynamics and the thermodynamic properties of fluids. The succeeding chapter presents the equations of state for the calculation of the thermodynamic behavior of constant-composition fluids, both liquid and gaseous. These topics are followed by surveys of the mixing of pure materials to form a solution under conditions of constant temperature and pressure. The discussion then shifts to general equations for calculation of partial molal properties of homogeneous binary systems. The last chapter considers the approach to equilibrium of systems within which composition changes are brought about either by mass transfer between phases or by chemical reaction within a phase, or by both.

Fermentation Processes Engineering in the Food Industry Book

Fermentation Processes Engineering in the Food Industry


  • Author : Carlos Ricardo Soccol
  • Publisher : CRC Press
  • Release Date : 2013-03-27
  • Genre: Science
  • Pages : 510
  • ISBN 10 : 9781439887684

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Fermentation Processes Engineering in the Food Industry Excerpt :

With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of

Food Engineering Handbook Book

Food Engineering Handbook


  • Author : Theodoros Varzakas
  • Publisher : CRC Press
  • Release Date : 2014-12-02
  • Genre: Technology & Engineering
  • Pages : 608
  • ISBN 10 : 9781482261707

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Food Engineering Handbook Excerpt :

Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement to

Food Properties and Computer Aided Engineering of Food Processing Systems Book

Food Properties and Computer Aided Engineering of Food Processing Systems


  • Author : R.P. Singh
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 593
  • ISBN 10 : 9789400923706

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Food Properties and Computer Aided Engineering of Food Processing Systems Excerpt :

Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of changes occurring during food processing, the knowledge of food properties is essential. Quantitative information on the food properties is necessary in the design and operation of food processing equipment. Foods, because of their biological nature and variability, vary in the magnitude of their properties. The variation in properties offer a challenge both in their measurement and use in the food processing applications. Often a high level of precision in measurement of properties is not possible as the measurement method may itself cause changes to the product, resulting in a variation in the obtained values. Recognizing the difficulties in measurement of food properties, and the lack of completeness of such information, several research programs have been in existence during the last two decades. In Europe, a multinational effort has been underway since 1978. The first project supported by COST (European Cooperation in the Field of Scientific and Technical Research), was titled COST 90 "The Effect of Processing on the Physical Properties of Foodstuffs". This and another project COST 90bis have considerably added to our knowledge of measurement methods and data on a number of physical properties. Two publications that summarize the work conducted under 1 2 these projects are Physical Properties of Foods and Physical Properties of Foods .

Handbook of Food Engineering Book

Handbook of Food Engineering


  • Author : Dennis R. Heldman
  • Publisher : CRC Press
  • Release Date : 2018-12-19
  • Genre: Science
  • Pages : 1310
  • ISBN 10 : 9780429831560

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Handbook of Food Engineering Excerpt :

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with the latest information needed to improve the efficiency of the food supply system. As with the previous editions, this book contains the latest information on the thermophysical properties of foods and kinetic constants needed to estimate changes in key components of foods during manufacturing and distribution. Illustrations are used to demonstrate the applications of the information to process design. Researchers should be able to use the information to pursue new directions in process development and design, and to identify future directions for research on the physical properties of foods and kinetics of changes in the food throughout the supply system. Features Covers basic concepts of transport and storage of liquids and solids, heating and cooling of foods, and food ingredients New chapter covers nanoscale science in food systems Includes chapters on mass transfer in foods and membrane processes for liquid concentration and other applications Discusses specific unit operations on freezing, concentration, dehydration, thermal processing, and extrusion The first four chapters of the Third Edition focus primarily on the properties of foods and food ingredients with a new chapter on nanoscale applications in foods. Each of the eleven chapters that follow has a focus on one of the more traditional unit operations used throughout the food supply system. Major revisions and/or updates have been incorporated into chapters on heating and cooling processes, membrane processes, extrusion processes, and cleaning operations.

Food Process Engineering Operations Book

Food Process Engineering Operations


  • Author : George D. Saravacos
  • Publisher : CRC Press
  • Release Date : 2011-02-22
  • Genre: Technology & Engineering
  • Pages : 594
  • ISBN 10 : 9781420083545

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Food Process Engineering Operations Excerpt :

A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern to university departments of food science, and chemical and biological engineering as well as engineers and scientists working in various food processing industries. Part of the notable CRC Press Contemporary Food Engineering series, Food Process Engineering Operations focuses on the application of chemical engineering unit operations to the handling, processing, packaging, and distribution of food products. Chapters 1 through 5 open the text with a review of the fundamentals of process engineering and food processing technology, with typical examples of food process applications. The body of the book then covers food process engineering operations in detail, including theory, process equipment, engineering operations, and application examples and problems. Based on the authors’ long teaching and research experience both in the US and Greece, this highly accessible textbook employs simple diagrams to illustrate the mechanism of each operation and the main components of the process equipment. It uses simplified calculations requiring only elementary calculus and offers realistic values of food engineering properties taken from the published literature and the authors’ experience. The appendix contains useful engineering data for process calculations, such as steam tables, engineering properties, engineering diagrams, and suppliers of process equipment. Designed as a one or two semester textbook for food science students, Food Process Engineering Operations examines the applications of process engineering fundamentals to food processing technology making it an important reference for students of chemical and biological engineering interested in food engineering, and for

Chemical Thermodynamics for Process Simulation Book

Chemical Thermodynamics for Process Simulation


  • Author : Jürgen Gmehling
  • Publisher : John Wiley & Sons
  • Release Date : 2019-06-10
  • Genre: Science
  • Pages : 802
  • ISBN 10 : 9783527343256

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Chemical Thermodynamics for Process Simulation Excerpt :

The only textbook that applies thermodynamics to real-world process engineering problems This must-read for advanced students and professionals alike is the first book to demonstrate how chemical thermodynamics work in the real world by applying them to actual engineering examples. It also discusses the advantages and disadvantages of the particular models and procedures, and explains the most important models that are applied in process industry. All the topics are illustrated with examples that are closely related to practical process simulation problems. At the end of each chapter, additional calculation examples are given to enable readers to extend their comprehension. Chemical Thermodynamics for Process Simulation instructs on the behavior of fluids for pure fluids, describing the main types of equations of state and their abilities. It discusses the various quantities of interest in process simulation, their correlation, and prediction in detail. Chapters look at the important terms for the description of the thermodynamics of mixtures; the most important models and routes for phase equilibrium calculation; models which are applicable to a wide variety of non-electrolyte systems; membrane processes; polymer thermodynamics; enthalpy of reaction; chemical equilibria, and more. -Explains thermodynamic fundamentals used in process simulation with solved examples -Includes new chapters about modern measurement techniques, retrograde condensation, and simultaneous description of chemical equilibrium -Comprises numerous solved examples, which simplify the understanding of the often complex calculation procedures, and discusses advantages and disadvantages of models and procedures -Includes estimation methods for thermophysical properties and phase equilibria thermodynamics of alternative separation processes -Supplemented with MathCAD-sheets and DDBST programs for readers to reproduce the examples Chemical Thermodynamics for Process Simulation is an ideal resource f

Food Engineering Book

Food Engineering


  • Author : Matcel Loncin
  • Publisher : Elsevier
  • Release Date : 2012-12-02
  • Genre: Technology & Engineering
  • Pages : 514
  • ISBN 10 : 9780323147484

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Food Engineering Excerpt :

Food Engineering: Principles and Selected Applications explores the principles of food engineering that are needed for resolving problems of food processing and preservation. This book is divided into 11 chapters that provide numerous effective examples and discussions of unique aspects of the food industry, which utilize these principles. This book discusses first the boiling heat transfer and the multi-effect principle for evaporators, as well as the application of this principle to the special problems involved in evaporation of liquid foods. The subsequent chapters cover the principles of fluid dynamics and axial dispersion. The discussion then shifts to the effect of residence-time distribution on continuous sterilization processes. The concluding chapters examine the concepts of water activity and its effect upon various reactions important to food processing and quality. This book is intended for both students and practicing food engineers and technologists.