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Thermodynamic Properties for Water Removal Processes in Solid and Liquid Foods

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Food Properties and Computer-Aided Engineering of Food Processing Systems

Part of the book series: NATO ASI Series ((NSSE,volume 168))

Abstract

This article presents a thermodynamic approach to obtain properties of complex biological materials from the knowledge of their composition and physical state. The choice of a particular model is discussed. Examples of results on aroma containing solutions, sugar solutions and sodium chloride Ethanol-Water solution are presented to illustrate the application of the model.

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Author information

Authors and Affiliations

  1. Food Science Department, The University of Alberta, Edmonton, Alberta, T6G 2P5, Canada

    M. Le Maguer

  2. Dépt. Génie Alimentaire, ENSIA, 1 Avenue des Olympiades, 91305, Massy, France

    M. Le Maguer

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  1. M. Le Maguer
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Editor information

Editors and Affiliations

  1. Department of Agricultural Engineering, Department of Food Science and Technology, University of California, Davis, California, USA

    R. Paul Singh

  2. Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, Porto, Portugal

    Augusto G. Medina

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© 1989 Kluwer Academic Publishers

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Le Maguer, M. (1989). Thermodynamic Properties for Water Removal Processes in Solid and Liquid Foods. In: Singh, R.P., Medina, A.G. (eds) Food Properties and Computer-Aided Engineering of Food Processing Systems. NATO ASI Series, vol 168. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-2370-6_12

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  • DOI: https://doi.org/10.1007/978-94-009-2370-6_12

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-010-7567-1

  • Online ISBN: 978-94-009-2370-6

  • eBook Packages: Springer Book Archive

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