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High pressure fluid technology for green food processing[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	540
書名/作者:	High pressure fluid technology for green food processing/ edited by Tiziana Fornari, Roumiana P. Stateva.
其他作者:	Fornari, Tiziana.
出版者:	Cham : : Springer International Publishing :, 2015.
面頁冊數:	x, 517 p. : : ill. (some col.), digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Environmental chemistry.
標題:	Food industry and trade.
標題:	Food processing machinery.
標題:	Chemistry.
標題:	Food Science.
ISBN:	9783319106113 (electronic bk.)
ISBN:	9783319106106 (paper)
內容註:	1. High Pressure Phase Equilibria Measurement for Mixtures Comprising Food Substances -- 2. High Pressure Phase Equilibria Engineering -- 3. Mass Transfer Models for Supercritical Fluid Extraction.-- 4. Thermophysical Properties of Pure Substances in the Context of Sustainable High Pressure Food Processes Modelling.-- 5. Particle Formation of Food Ingredients by Supercritical Fluid Technology.-- 6. Enzymatic Reactions in Supercritical Fluids -- 7. Advances in Analytical and Preparative Supercritical Fluid Chromatography. Food and Nutraceutical Applications -- 8. Direct and Indirect Applications of Sub- and Supercritical Water in Food-Related Analysis -- 9. Supercritical Fluid Processing for the Recovery of Bioactive Compounds from Food Industry By-Products -- 10. Supercritical Fluid Extraction of Compounds from Spices and Herbs.-- 11. Supercritical Fluid Extraction of Carotenoids.-- 12. Lipid Processing and Lipase Activity under High Pressure Conditions -- 13. Development of Multiple Unit-Fluid Processes and Bio-Refineries Using Critical Fluids -- 14. Prospective and Opportunities of High Pressure Processing in the Food, Nutraceutical and Pharmacy Market.
摘要、提要註:	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, 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
電子資源:	http://dx.doi.org/10.1007/978-3-319-10611-3

High pressure fluid technology for green food processing[electronic resource] /
High pressure fluid technology for green food processing[electronic resource] /edited by Tiziana Fornari, Roumiana P. Stateva. - Cham :Springer International Publishing :2015. - x, 517 p. :ill. (some col.), digital ;24 cm. - Food engineering series,1571-0297. - Food engineering series..

1. High Pressure Phase Equilibria Measurement for Mixtures Comprising Food Substances -- 2. High Pressure Phase Equilibria Engineering -- 3. Mass Transfer Models for Supercritical Fluid Extraction.-- 4. Thermophysical Properties of Pure Substances in the Context of Sustainable High Pressure Food Processes Modelling.-- 5. Particle Formation of Food Ingredients by Supercritical Fluid Technology.-- 6. Enzymatic Reactions in Supercritical Fluids -- 7. Advances in Analytical and Preparative Supercritical Fluid Chromatography. Food and Nutraceutical Applications -- 8. Direct and Indirect Applications of Sub- and Supercritical Water in Food-Related Analysis -- 9. Supercritical Fluid Processing for the Recovery of Bioactive Compounds from Food Industry By-Products -- 10. Supercritical Fluid Extraction of Compounds from Spices and Herbs.-- 11. Supercritical Fluid Extraction of Carotenoids.-- 12. Lipid Processing and Lipase Activity under High Pressure Conditions -- 13. Development of Multiple Unit-Fluid Processes and Bio-Refineries Using Critical Fluids -- 14. Prospective and Opportunities of High Pressure Processing in the Food, Nutraceutical and Pharmacy Market.

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, 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

ISBN: 9783319106113 (electronic bk.)

Standard No.: 10.1007/978-3-319-10611-3doiSubjects--Topical Terms:

369857
Environmental chemistry.

LC Class. No.: TD193

Dewey Class. No.: 540

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