Overview
- 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
Part of the book series: Food Engineering Series (FSES)
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Table of contents (14 chapters)
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Front Matter
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Fundamentals
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Front Matter
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Advances in High Pressure Food Processing
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Front Matter
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Current and Future Applications
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Front Matter
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Back Matter
Keywords
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
Editors and Affiliations
About the editors
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.
Bibliographic Information
Book Title: High Pressure Fluid Technology for Green Food Processing
Editors: Tiziana Fornari, Roumiana P. Stateva
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-3-319-10611-3
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing Switzerland 2015
Hardcover ISBN: 978-3-319-10610-6Published: 27 November 2014
Softcover ISBN: 978-3-319-37856-5Published: 22 September 2016
eBook ISBN: 978-3-319-10611-3Published: 31 October 2014
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: X, 517
Number of Illustrations: 70 b/w illustrations, 36 illustrations in colour
Topics: Food Science