High Pressure Fluid Technology for Green Food Processing

Name: High Pressure Fluid Technology for Green Food Processing
Brand: Springer International Publishing AG
SKU: 9783319378565
Price: 157.6 EUR
Availability: InStock

Автор: Tiziana Fornari, Roumiana P. Stateva

Език:

Корици: С меки корици

Издател: Springer International Publishing AG

Наличност: Външен склад

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157.60 € 308.24 лв

The aim of this book is to present the fundamentals of high pressure technologies from the perspecti...

Информация за книгата

Автор

Tiziana Fornari, Roumiana P. Stateva

Език

Английски език

Корици

Книга - С меки корици

Издадена

2016

страници

517

EAN

9783319378565

ISBN

3319378562

Enbook ID

13513314

Издател

Springer International Publishing AG

Теглоt

7898

Размери

155 x 235 x 29

Пълно описание

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§

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