Téléchargez le livre : High Pressure Fluid Technology for Green Food Processing

High Pressure Fluid Technology for Green Food Processing

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Éditeur :

Springer


Collection :

Food Engineering Series

Paru le : 2014-10-31

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147,69 €
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Description

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
Pages
517 pages
Collection
Food Engineering Series
Parution
2014-10-31
Marque
Springer
EAN papier
9783319106106
EAN EPUB
9783319106113
Informations sur l'ebook
Nombre pages copiables
5
Nombre pages imprimables
51
Taille du fichier
4014 Ko
Prix
147,69 €

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