Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on the thermodynamics of equilibrium 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. Ideal for researchers who are developing ways to optimize food compounds.
