Food Engineering Series

High Pressure Fluid Technology for Green Food Processing

Editors: Fornari, Tiziana, Stateva, Roumiana P. (Eds.)

  • Includes thermodynamic, mass transfer and reaction fundamentals related to high pressure processing of food materials
  • Addresses the most recent advances in the application of high pressure technology in food analysis and preparative separations
  • Considers aspects of industrial scaling, prospective and market opportunities of high pressure food related processes
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eBook $149.00
price for USA (gross)
  • ISBN 978-3-319-10611-3
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $229.99
price for USA
  • ISBN 978-3-319-10610-6
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $199.99
price for USA
  • Customers within the U.S. and Canada please contact Customer Service at 1-800-777-4643, Latin America please contact us at +1-212-460-1500 (Weekdays 8:30am – 5:30pm ET) to place your order.
  • Due: August 31, 2016
  • ISBN 978-3-319-37856-5
  • Free shipping for individuals worldwide
About this book

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

About the authors

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.

Table of contents (14 chapters)

  • High Pressure Phase Equilibria Measurement for Mixtures Comprising Food Substances

    Fonseca, José M. S. (et al.)

    Pages 3-42

  • High Pressure Phase Equilibrium Engineering

    Gañan, N. (et al.)

    Pages 43-76

  • Mass Transfer Models for Supercritical Fluid Extraction

    Huang, Zhen

    Pages 77-115

  • Thermophysical Properties of Pure Substances in the Context of Sustainable High Pressure Food Processes Modelling

    Fornari, Tiziana (et al.)

    Pages 117-152

  • Particle Formation of Food Ingredients by Supercritical Fluid Technology

    Rodríguez-Meizoso, Irene (et al.)

    Pages 155-183

Buy this book

eBook $149.00
price for USA (gross)
  • ISBN 978-3-319-10611-3
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $229.99
price for USA
  • ISBN 978-3-319-10610-6
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $199.99
price for USA
  • Customers within the U.S. and Canada please contact Customer Service at 1-800-777-4643, Latin America please contact us at +1-212-460-1500 (Weekdays 8:30am – 5:30pm ET) to place your order.
  • Due: August 31, 2016
  • ISBN 978-3-319-37856-5
  • Free shipping for individuals worldwide
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Bibliographic Information

Bibliographic Information
Book Title
High Pressure Fluid Technology for Green Food Processing
Editors
  • Tiziana Fornari
  • Roumiana P. Stateva
Series Title
Food Engineering Series
Copyright
2015
Publisher
Springer International Publishing
Copyright Holder
Springer International Publishing Switzerland
eBook ISBN
978-3-319-10611-3
DOI
10.1007/978-3-319-10611-3
Hardcover ISBN
978-3-319-10610-6
Softcover ISBN
978-3-319-37856-5
Series ISSN
1571-0297
Edition Number
1
Number of Pages
X, 517
Number of Illustrations and Tables
70 b/w illustrations, 36 illustrations in colour
Topics