Thermodynamics of Phase Equilibria in Food Engineering

Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on the thermodynamics of equilibrium as applied to food engineering. Food is a complex matrix, consisting of different classes of compounds (flavonoids, carotenoids, essential oils, lipids, carbohydrates, others). Knowledge of phase equilibria of food compounds is essential to provide an efficient separation process, with low costs and selective recovering of specific components. This book combines theory and phase equilibria data from systems containing food compounds to help food engineers and researchers solve complex food processing problems. It is an ideal resource for researchers developing ways to optimize food compounds.

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

1. Phase equilibria in the Food Industry 2. Fundamentals of Phase Equilibria 3. Classical Models Part 1: Cubic Equations of State and Applications 4. Classical Models Part 2: Activity Coefficient Models and Applications 5. Advanced Models: Association Theories and Models 6. Vapor-Liquid Equilibrium 7. Liquid-Liquid and Liquid-Liquid-Vapor Equilibrium 8. Solid-Liquid Equilibrium 9. Equilibrium in Pressurized Systems (Sub and supercritical) 10. Phase Transition in Foods 11. Molecular Thermodynamics in Protein Systems 12. Equilibrium in Colloidal Systems 13. Equilibrium in Electrolyte Systems 14. Phase Equilibrium of Organogels 15. Thermodynamics of Reactions in Food Systems