High Pressure Fluid Technology for Green Food Processing
Language: English
Published by Springer Verlag, 2014
Series: Book 24 of 46 - Food Engineering
- Hardcover
- New
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
AbeBooks seller since January 6, 2003
Condition: New
£ 199.01
Quantity: 2 available
Add to basketItem description from seller
Seller Inventory # x-3319106104
- Title
- High Pressure Fluid Technology for Green Food Processing
- Author
- Fornari, Tiziana (Editor)/ Stateva, Roumiana P. (Editor)
- Publisher
- Springer Verlag
- Publication year
- 2014
- Condition
- Brand New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 3319106104
- ISBN 13
- 9783319106106
- Item weight
- 1.13 kilograms
- Series
- Book 24 of 46: Food Engineering
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
"Synopsis" may belong to another edition of this title.
About the Author
Tiziana Fornari is a full professor of Food Science and Technology at UAM University (Universidad Autónoma de Madrid) in Madrid. She received her PhD degree in chemical engineering from the UNS University (Universidad Nacional del Sur) in Argentine. Her research interests include high pressure technologies applied to the production of functional food ingredients, the isolation of bioactive substances, the fundamentals of separation processes, thermodynamic phase equilibria modeling, process design, simulation and optimization.
Roumiana P. Stateva is a full professor at the Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia. She received her PhD degree in chemical engineering from the Mendeleev University of Chemical Technology, Moscow, Russia. Her research is devoted to the modelling and efficient calculation of phase equilibria of complex systems, and to the development of original methods for the prediction of properties from the chemical structure of pure substances.
"About the title" may belong to another edition of this title.
Revaluation Books
Exeter, United Kingdom
AbeBooks seller since January 6, 2003
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Edward Bowditch Ltd
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Exeter, United Kingdom EX3 0PP
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