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High Pressure Fluid Technology for Green Food Processing by Tiziana Fornari, Roumiana P. Stateva - Hardcover
1,068.15 AED

High Pressure Fluid Technology for Green Food Processing by Tiziana Fornari, Roumiana P. Stateva - Hardcover

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Category Type
Industrial Technology
ISBN
9783319106106
Author
Tiziana Fornari, Roumiana P. Stateva
Publisher
Springer
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 ...

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    Specifications

    Category Type
    Industrial Technology
    ISBN
    9783319106106
    Languages
    English
    Item EAN
    2724436106270
    People
    Author
    Tiziana Fornari, Roumiana P. Stateva
    Category Type
    Industrial Technology
    ISBN
    9783319106106
    Languages
    English
    Item EAN
    2724436106270
    People
    Author
    Tiziana Fornari, Roumiana P. Stateva
    People
    Publisher
    Springer
    Technical Information
    Binding
    Hardcover
    Languages and countries
    Book Language
    English
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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

    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, Spai.

    Roumiana P. Stateva, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgari.

    Product Features:
    • Category: Industrial Technology
    • Binding: Hardcover
    • Language of Text: English
    • Author(s): Tiziana Fornari, Roumiana P. Stateva
    • Publisher: Springer
    • ISBN: 9783319106106
    • Number of Pages: 517
    • Dimensions: 9.21 x 6.14 x 1.13 inches
 

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