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Author(s): Maria Eugénia Macedo
Elena Gómez
Oscar Rodríguez
Noélia Calvar
Title: Equilibrium in Electrolyte Systems
Issue Date: 2019
Abstract: Electrolytes are present in various formulations or processing related to food. Thus, adequate thermodynamic modeling of the complex mixtures found in food systems involving electrolytes and other components is important for a correct representation of the phase behavior. This chapter starts presenting a selection of relevant models used for the thermodynamic modeling of electrolyte mixtures: Gibbs excess energy models and their corrections for systems with electrolytes using the Pitzer-Debye-Hückel approach, together with the perturbed chain statistical associating fluid theory equation of state. Then, examples of the application to solid-liquid and vapor-liquid equilibria involving salts and food key ingredients (amino acids, proteins) are presented and discussed. The chapter finishes with a case study for the phase equilibria of carbohydrates and ionic liquids, which are a new, complex type of electrolytes, used as green solvents in many separation and reaction processes.
Subject: Ciências Tecnológicas, Ciências da engenharia e tecnologias
Technological sciences, Engineering and technology
Scientific areas: Ciências da engenharia e tecnologias
Engineering and technology
Source: Thermodynamics of phase equilibria in food engineering
Document Type: Capítulo ou Parte de Livro
Rights: restrictedAccess
Appears in Collections:FEUP - Capítulo ou Parte de Livro

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