| 书目名称 | High Pressure Fluid Technology for Green Food Processing |
| 编辑 | Tiziana Fornari,Roumiana P. Stateva |
| 视频video | |
| 概述 | 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 |
| 丛书名称 | Food Engineering Series |
| 图书封面 |  |
| 描述 | .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 Tech |
| 出版日期 | Book 2015 |
| 关键词 | Food chemical analysis; High pressure fluid technology; High pressure phase equilibria; High pressure r |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-319-10611-3 |
| isbn_softcover | 978-3-319-37856-5 |
| isbn_ebook | 978-3-319-10611-3Series ISSN 1571-0297 Series E-ISSN 2628-8095 |
| issn_series | 1571-0297 |
| copyright | Springer International Publishing Switzerland 2015 |
发表于 2025-3-21 16:06:23
