Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352302
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampSantana, Ádina Lima de-
dc.contributor.authorunicampDebien, Isabel Cristina do Nascimento-
dc.contributor.authorunicampPetenate, Maria Angela de Almeida Meireles-
dc.typeArtigopt_BR
dc.titleHigh-pressure phase equilibrium methodologies applied to food systemspt_BR
dc.contributor.authorÁdina L. Santana-
dc.contributor.authorIsabel C. N. Debien-
dc.contributor.authorM. Angela A. Meireles-
dc.subjectEquilibrio de fasespt_BR
dc.subject.otherlanguagePhase equilibriapt_BR
dc.description.abstractIn addition to new methods to produce safe, healthy and shelf-stable products, food industries aim to recover valuable products or to separate undesirable compounds from natural food matrices. One possible alternative to achieve this goal is to apply high-pressure technologies such as supercritical fluid extraction (SFE), pressurized liquid extraction etc. Phase equilibrium and thermodynamic properties of food systems as well as transport properties, such as viscosity, thermal conductivity, or diffusivity, are important parameters for the food industry. In the design and operation of such high-pressure technological processes, a large amount of reliable data on the equilibrium properties of materials is necessary, for instance, in the case of SFE the separation step in entirely depended on the phase equilibria of the extract and the supercritical fluid. Experimental techniques for high-pressure phase equilibrium measurements of substances relevant to the food industry are summarized in this review in terms of the advantages, disadvantages and common applications of the methods.pt_BR
dc.relation.ispartofFood and public healthpt_BR
dc.publisher.cityRosemead, CApt_BR
dc.publisher.countryEstados Unidospt_BR
dc.publisherScientific & Academic Publishingpt_BR
dc.date.issued2015-
dc.language.isoengpt_BR
dc.description.volume5pt_BR
dc.description.issuenumber5pt_BR
dc.description.firstpage184pt_BR
dc.description.lastpage202pt_BR
dc.rightsFechadopt_BR
dc.identifier.issn2162-9412pt_BR
dc.identifier.eissn2162-8440pt_BR
dc.identifier.doi10.5923/j.fph.20150505.05pt_BR
dc.identifier.urlhttp://article.sapub.org/10.5923.j.fph.20150505.05.htmlpt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsorshipCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESpt_BR
dc.description.sponsordocumentnumber150143/2014-1; 301301/2010-7pt_BR
dc.description.sponsordocumentnumberSem informaçãopt_BR
dc.date.available2020-11-13T17:25:08Z-
dc.date.accessioned2020-11-13T17:25:08Z-
dc.description.provenanceSubmitted by Bruna Maria Campos da Cunha (bcampos@unicamp.br) on 2020-11-13T17:25:08Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-11-13T17:25:08Z (GMT). No. of bitstreams: 0 Previous issue date: 2015en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/352302-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.subject.keywordFood systemspt_BR
dc.subject.keywordHigh pressurept_BR
dc.subject.keywordSupercritical fluidspt_BR
dc.subject.keywordPhase equilibria apparatus;pt_BR
dc.identifier.source105923jfph2015050505pt_BR
dc.creator.orcid0000-0002-0799-0946pt_BR
dc.creator.orcid0000-0001-6624-6298pt_BR
dc.creator.orcid0000-0003-0310-7375pt_BR
dc.type.formArtigopt_BR
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