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High Pressure Fluid Technology for Green Food Processing

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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.

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Detail Information

Series Title

Food Engineering Series

Call Number

574 HIG

Publisher

: ., 2015

Collation

X, 517

Language

English

ISBN/ISSN

978-3-319-10610-6

Classification

574

Content Type

text

Media Type

computer

Carrier Type

online resource

Edition

1

Subject(s)

Food Science

Specific Detail Info

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Statement of Responsibility

Tiziana Fornari, Roumiana P. Stateva editor

Other Information

Cataloger

Khusnun

Source

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