Thermodynamics of Phase Equilibria in Food Engineering PDF Download

Author: Camila Gambini Pereira
Publisher: Academic Press
ISBN: 0128115572
Category : Technology & Engineering
Languages : en
Pages : 684

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Book Description
Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vitamins, minerals, and phytochemicals). The quality characteristics of food products associated with the sensorial, physical and microbiological attributes are directly related to the thermodynamic properties of specific compounds and complexes that are formed during processing or by the action of diverse interventions, such as the environment, biochemical reactions, and others. In addition, in obtaining bioactive substances using separation processes, the knowledge of phase equilibria of food systems is essential to provide an efficient separation, with a low cost in the process and high selectivity in the recovery of the desired component. This book combines theory and application of phase equilibria data of systems containing food compounds to help food engineers and researchers to solve complex problems found in food processing. It provides support to researchers from academia and industry to better understand the behavior of food materials in the face of processing effects, and to develop ways to improve the quality of the food products. - 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

Author: Ismail Tosun
Publisher: Newnes
ISBN: 0444594973
Category : Science
Languages : en
Pages : 736

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Book Description
This book provides you with a sound foundation for understanding abstract concepts (eg physical properties such as fugacity, etc or chemical processes, ie distillation, etc) of phase and reaction equilibria and shows you how to apply these concepts to solve practical problems using numerous and clear examples.

Author: Jürgen Gmehling
Publisher: John Wiley & Sons
ISBN: 3527343253
Category : Science
Languages : en
Pages : 819

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Book Description
The only textbook that applies thermodynamics to real-world process engineering problems This must-read for advanced students and professionals alike is the first book to demonstrate how chemical thermodynamics work in the real world by applying them to actual engineering examples. It also discusses the advantages and disadvantages of the particular models and procedures, and explains the most important models that are applied in process industry. All the topics are illustrated with examples that are closely related to practical process simulation problems. At the end of each chapter, additional calculation examples are given to enable readers to extend their comprehension. Chemical Thermodynamics for Process Simulation instructs on the behavior of fluids for pure fluids, describing the main types of equations of state and their abilities. It discusses the various quantities of interest in process simulation, their correlation, and prediction in detail. Chapters look at the important terms for the description of the thermodynamics of mixtures; the most important models and routes for phase equilibrium calculation; models which are applicable to a wide variety of non-electrolyte systems; membrane processes; polymer thermodynamics; enthalpy of reaction; chemical equilibria, and more. -Explains thermodynamic fundamentals used in process simulation with solved examples -Includes new chapters about modern measurement techniques, retrograde condensation, and simultaneous description of chemical equilibrium -Comprises numerous solved examples, which simplify the understanding of the often complex calculation procedures, and discusses advantages and disadvantages of models and procedures -Includes estimation methods for thermophysical properties and phase equilibria thermodynamics of alternative separation processes -Supplemented with MathCAD-sheets and DDBST programs for readers to reproduce the examples Chemical Thermodynamics for Process Simulation is an ideal resource for those working in the fields of process development, process synthesis, or process optimization, and an excellent book for students in the engineering sciences.

Author: Stanley M. Walas
Publisher: Butterworth-Heinemann
ISBN: 1483145085
Category : Science
Languages : en
Pages : 689

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Book Description
Phase Equilibria in Chemical Engineering is devoted to the thermodynamic basis and practical aspects of the calculation of equilibrium conditions of multiple phases that are pertinent to chemical engineering processes. Efforts have been made throughout the book to provide guidance to adequate theory and practice. The book begins with a long chapter on equations of state, since it is intimately bound up with the development of thermodynamics. Following material on basic thermodynamics and nonidealities in terms of fugacities and activities, individual chapters are devoted to equilibria primarily between pairs of phases. A few topics that do not fit into these categories and for which the state of the art is not yet developed quantitatively have been relegated to a separate chapter. The chapter on chemical equilibria is pertinent since many processes involve simultaneous chemical and phase equilibria. Also included are chapters on the evaluation of enthalpy and entropy changes of nonideal substances and mixtures, and on experimental methods. This book is intended as a reference and self-study as well as a textbook either for full courses in phase equilibria or as a supplement to related courses in the chemical engineering curriculum. Practicing engineers concerned with separation technology and process design also may find the book useful.

Author: K. V. NARAYANAN
Publisher: PHI Learning Pvt. Ltd.
ISBN: 8120347471
Category : Technology & Engineering
Languages : en
Pages : 528

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Book Description
Designed as an undergraduate-level textbook in Chemical Engineering, this student-friendly, thoroughly class-room tested book, now in its second edition, continues to provide an in-depth analysis of chemical engineering thermodynamics. The book has been so organized that it gives comprehensive coverage of basic concepts and applications of the laws of thermodynamics in the initial chapters, while the later chapters focus at length on important areas of study falling under the realm of chemical thermodynamics. The reader is thus introduced to a thorough analysis of the fundamental laws of thermodynamics as well as their applications to practical situations. This is followed by a detailed discussion on relationships among thermodynamic properties and an exhaustive treatment on the thermodynamic properties of solutions. The role of phase equilibrium thermodynamics in design, analysis, and operation of chemical separation methods is also deftly dealt with. Finally, the chemical reaction equilibria are skillfully explained. Besides numerous illustrations, the book contains over 200 worked examples, over 400 exercise problems (all with answers) and several objective-type questions, which enable students to gain an in-depth understanding of the concepts and theory discussed. The book will also be a useful text for students pursuing courses in chemical engineering-related branches such as polymer engineering, petroleum engineering, and safety and environmental engineering. New to This Edition • More Example Problems and Exercise Questions in each chapter • Updated section on Vapour–Liquid Equilibrium in Chapter 8 to highlight the significance of equations of state approach • GATE Questions up to 2012 with answers

Author: Annie Hill
Publisher: Academic Press
ISBN: 0128224444
Category : Technology & Engineering
Languages : en
Pages : 358

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Book Description
Distilled Spirits is the "go-to guide for identifying the best practices and options available for distilled spirits product development. The book is a valuable reference for current and prospective distillers, including researchers in distilling and chemical engineering and students brewing and distilling programs. With an increase in the number of new start distilleries, the need for guidance on distilled spirits production has risen dramatically. This book examines the impact of raw materials and production processes on spirit quality, flavor and aroma compounds, and as indicators of poor quality. The book covers the entire production process, derivation of flavor and aroma compounds, definition of spirit quality, and identification of defects for Scotch whiskey, vodka, rum, and gin. - Includes chemical methods of analysis for assessing spirit quality - Presents best practices for designing and running a sensory panel - Provides identification methods to determine aroma and flavor defects

Author: Yuzo Iano
Publisher: Springer Nature
ISBN: 3030575667
Category : Political Science
Languages : en
Pages : 569

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Book Description
This book presents the proceedings of the 5th Edition of the Brazilian Technology Symposium (BTSym). This event brings together researchers, students and professionals from the industrial and academic sectors, seeking to create and/or strengthen links between issues of joint interest, thus promoting technology and innovation at nationwide level. The BTSym facilitates the smart integration of traditional and renewable power generation systems, distributed generation, energy storage, transmission, distribution and demand management. The areas of knowledge covered by the event are Smart Designs, Sustainability, Inclusion, Future Technologies, IoT, Architecture and Urbanism, Computer Science, Information Science, Industrial Design, Aerospace Engineering, Agricultural Engineering, Biomedical Engineering, Civil Engineering, Control and Automation Engineering, Production Engineering, Electrical Engineering, Mechanical Engineering, Naval and Oceanic Engineering, Nuclear Engineering, Chemical Engineering, Probability and Statistics.

Author: Constantina Tzia
Publisher: CRC Press
ISBN: 0824756185
Category : Technology & Engineering
Languages : en
Pages : 428

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Book Description
The only comprehensive source on extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry. It supplies case studies for illustration of specific extraction systems in commercial food production.

Author: Fidel Toldra
Publisher: Academic Press
ISBN: 0323990835
Category : Technology & Engineering
Languages : en
Pages : 344

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Book Description
Advances in Food and Nutrition Research, Volume 100 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on recent developments in food technology, including 3D printing, safety of raw materials and viruses in foods, and new low energy food processing. - Contains contributions that have been carefully selected based on their vast experience and expertise on the subject - Includes updated, in-depth and critical discussions of available information, giving the reader a unique opportunity to learn - Encompasses a broad view of the topics at hand

Author: Jasim Ahmed
Publisher: John Wiley & Sons
ISBN: 1444398253
Category : Technology & Engineering
Languages : en
Pages : 1543

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Book Description
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.