© 2015

High Pressure Fluid Technology for Green Food Processing

  • Tiziana Fornari
  • Roumiana P. Stateva

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-x
  2. Fundamentals

    1. Front Matter
      Pages 1-1
    2. José M. S. Fonseca, Ralf Dohrn, Stephanie Peper
      Pages 3-42
    3. N. Gañan, P. Hegel, S. Pereda, E. A. Brignole
      Pages 43-76
  3. Advances in High Pressure Food Processing

    1. Front Matter
      Pages 153-153
    2. Irene Rodríguez-Meizoso, Merichel Plaza
      Pages 155-183
    3. Željko Knez, Maja Leitgeb, Mateja Primožič
      Pages 185-215
    4. Fernando Montañés, Owen J. Catchpole, Stephen J. Tallon, Paul M. Rose, Teresa Moreno
      Pages 217-268
    5. Michal Roth, Pavel Karásek, Barbora Hohnová, Lenka Št’avíková, Josef Planeta, Dana Moravcová et al.
      Pages 269-302
  4. Current and Future Applications

  5. Back Matter
    Pages 509-517

About this book


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, 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.

Although hundreds of new ideas are being published in the open literature, reliable engineering tools to simulate and design those processes are still under development. High Pressure Fluid Technology for Green Food Processing presents in-depth analyses and outlines the ways towards their maturity.

Tiziana Fornari, Research Institute of Food Science (CIAL) Universidad Autonoma de Madrid, Madrid, Spain

 Roumiana P. Stateva, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria



Food chemical analysis High pressure fluid technology High pressure phase equilibria High pressure reaction and catalysis Innovative food processing Mass transport phenomena

Editors and affiliations

  • Tiziana Fornari
    • 1
  • Roumiana P. Stateva
    • 2
  1. 1.Research Institute of Food Science (CIAL), Universidad Autónoma de MadridMadridSpain
  2. 2.Institute of Chemical Engineering, Bulgarian Academy of SciencesSofiaBulgaria

About the editors

Tiziana Fornari is a full professor of Food Science and Technology at UAM University (Universidad Autónoma de Madrid) in Madrid. She received her PhD degree in chemical engineering from the UNS University (Universidad Nacional del Sur) in Argentine. Her research interests include high pressure technologies applied to the production of functional food ingredients, the isolation of bioactive substances, the fundamentals of separation processes, thermodynamic phase equilibria modeling, process design, simulation and optimization.

Roumiana P. Stateva is a full professor at the Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia. She received her PhD degree in chemical engineering from the Mendeleev University of Chemical Technology, Moscow, Russia. Her research is devoted to the modelling and efficient calculation of phase equilibria of complex systems, and to the development of original methods for the prediction of properties from the chemical structure of pure substances.

Bibliographic information

  • Book Title High Pressure Fluid Technology for Green Food Processing
  • Editors Tiziana Fornari
    Roumiana P. Stateva
  • Series Title Food Engineering Series
  • Series Abbreviated Title Food Engineering Series
  • DOI
  • Copyright Information Springer International Publishing Switzerland 2015
  • Publisher Name Springer, Cham
  • eBook Packages Chemistry and Materials Science Chemistry and Material Science (R0)
  • Hardcover ISBN 978-3-319-10610-6
  • Softcover ISBN 978-3-319-37856-5
  • eBook ISBN 978-3-319-10611-3
  • Series ISSN 1571-0297
  • Edition Number 1
  • Number of Pages X, 517
  • Number of Illustrations 70 b/w illustrations, 36 illustrations in colour
  • Topics Food Science
  • Buy this book on publisher's site
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