Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on the thermodynamics of equilibrium as applied to food engineering. Food is a complex matrix, consisting of different classes of compounds (flavonoids, carotenoids, essential oils, lipids, carbohydrates, others). Knowledge of phase equilibria of food compounds is essential to provide an efficient separation process, with low costs and selective recovering of specific components. This book combines theory and phase equilibria data from systems containing food compounds to help food engineers and researchers solve complex food processing problems. It is an ideal resource for researchers developing ways to optimize food compounds.
- Presents the fundamentals of phase equilibria in the food industry
- Describes both classic and advanced models, including cubic equations of state and activity coefficient
- Encompasses distillation, solid-liquid extraction, liquid-liquid extraction, adsorption, crystallization and supercritical fluid extraction
- Explores equilibrium in advanced systems, including colloidal, electrolyte and protein systems
1. Phase equilibria in the Food Industry 2. Fundamentals of Phase Equilibria 3. Classical Models Part 1: Cubic Equations of State and Applications 4. Classical Models Part 2: Activity Coefficient Models and Applications 5. Advanced Models: Association Theories and Models 6. Vapor-Liquid Equilibrium 7. Liquid-Liquid and Liquid-Liquid-Vapor Equilibrium 8. Solid-Liquid Equilibrium 9. Equilibrium in Pressurized Systems (Sub and supercritical) 10. Phase Transition in Foods 11. Molecular Thermodynamics in Protein Systems 12. Equilibrium in Colloidal Systems 13. Equilibrium in Electrolyte Systems 14. Chemical Equilibrium in Food Systems 15.Thermodynamics of Organogels
Camila Gambini Pereira is professor of Food and Chemical Engineering of the Chemical Engineering Department at Federal University of Rio Grande do Norte, which she is teaching Thermodynamics, Unit Operations and Transport Phenomena since 2006. She holds a PhD in Food Engineering from UNICAMP (2005); she also holds an MSc at the same university (2000). Dr Pereira is the leader of the Research Group "Supercritical Technology applied to Natural Products and Biodiesel Production, responsible for the Laboratory of Separation Processes in Foods and member of "CEPEMA" - Training Centre and Environmental Research. She is also author and co-author of 10 chapters on Calculation, Separation Processes and Thermodynamics, and Co-Editor of a book on Fundamentals of Food Engineering. Her research areas are separation processes, supercritical fluids and thermodynamics.