Author : David Julian McClements
Publisher : CRC Press
Page : 702 pages
File Size : 27,27 MB
Release : 2015-08-21
Category : Technology & Engineering
ISBN : 1498726690
Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co
Author : Jerôme Bibette
Publisher : Springer
Page : 148 pages
File Size : 28,14 MB
Release : 2003-07-01
Category : Technology & Engineering
ISBN : 3540708200
Emulsions occur either as end products or during the processing of products in a huge range of areas including the food, agrochemical, pharmaceuticals, paints and oil industries. As end products, emulsions allow to avoid organic solvent in processing hydrophobic coatings. Emulsion technology is a suitable approach to vehicle viscous phases. It is also a remarkable mean of targeting actives or capturing specific species. The range of applications of emulsions progresses and their manufacturing becomes more and more sophisticated. Besides this broad domain of technological interest, emulsions are raising a variety of fundamental questions at the frontier between physic and chem istry. Indeed, as a class of soft colloidal materials, emulsions science is linked to various aspects of these disciplines: phase transitions, surface forces and wetting, metastability and hydrodynamic instabilities, mechanical properties and flow. The aim of this book is to review the main important concepts governing emulsion science. In Chapter 2, repulsive interactions between liquid films are discussed as well as adhesive interaction related to wetting. In Chap ter 3, consequences of weak and strong attractions are presented, related to the well accepted liquid solid transition analogy. In Chapter 4, the basics of both bulk compressibility and shear elasticity are presented, the role of disorder being the most important aspect of the elastic behavior of these soft systems. In Chapter 5 the central question of the emulsion lifetime related to metastability is discussed.
Author : David Julian McClements
Publisher : CRC Press
Page : 633 pages
File Size : 49,90 MB
Release : 2004-12-16
Category : Technology & Engineering
ISBN : 1420039431
Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods. Revised and expanded to reflect recent developments, this s
Author : Jose Miguel Aguilera
Publisher : Springer Science & Business Media
Page : 611 pages
File Size : 43,52 MB
Release : 2007-12-06
Category : Technology & Engineering
ISBN : 0387719466
Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.
Author : Chorng-Shyan Chern
Publisher : John Wiley & Sons
Page : 268 pages
File Size : 30,79 MB
Release : 2008-10-06
Category : Science
ISBN : 0470377933
Up-to-date coverage of methods of emulsion polymerization This book provides a comprehensive reference on emulsion polymerization methods,focusing on the fundamental mechanisms and kinetics of each process, as well as howthey can be applied to the manufacture of environmentally friendly polymeric materials. Topics covered include: Conventional emulsion polymerization Miniemulsion polymerization Microemulsion polymerization Industrial emulsion polymerization processes (primarily the semibatch and continuous reactions systems) The role of various colloidal phenomena in emulsion polymerization Important end-use properties of emulsion polymer (latex) products Information on industrial applications in paints, coatings, adhesives, paper and board, and more This is a hands-on reference for graduate students and professionals in polymerchemistry, chemical engineering, and materials science who are involved in researchon coatings, adhesives, rubber, latex, paints, finishes, and other materials that can becreated using various methods of emulsion polymerization.
Author : A. M. van Herk
Publisher : John Wiley & Sons
Page : 328 pages
File Size : 31,34 MB
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 1405171782
Emulsion polymerisation produces high value polymers in a low cost, environmentally friendly process. The drive to develop environmentally benign production methods for polymers has resulted in widespread development and implementation of the emulsion polymerisation technique. In addition, when combined with novel polymerisation mechanisms the process can give rise to a range of polymer products with particularly useful properties. Emulsion polymerisation is a complex process, governed by the interplay of both chemical and physical properties including polymerisation kinetics and dispersion stability. Successful industrial application relies on understanding and controlling those properties. By carefully explaining the principles of the reaction, based on well-designed experimental investigation, Chemistry and Technology of Emulsion Polymerisation provides a practical and intuitive explanation of emulsion polymerisation. In the development of industrial processes, coupling that understanding with everyday practice can be a further difficult step, so the book emphasises a clear, comprehensive and straightforward discussion to illustrate how the principles relate to practical application. Written for research chemists, technologists and engineers in the polymer, fine and specialty chemicals industries, and in university or government laboratories, this book will be particularly valuable to those early on in their careers. The comprehensive and straightforward coverage will also ensure it is an important resource for advanced courses in emulsion polymerisation.
Author : Daniel Schuster
Publisher : CRC Press
Page : 544 pages
File Size : 16,88 MB
Release : 1985-08-05
Category : Science
ISBN : 9780824718770
"Volume 4 of the Encyclopedia of Emulsion Technology completes this unique and compact 4-volume work by extending the discussion of basic theory and applications featured in Volumes 1-3. More importantly, this volume presents the latest developments on new applications in emulsion technology--introducing scientists and engineers to the most recent concepts. "
Author : Ashley J. Wilson
Publisher : Springer Science & Business Media
Page : 237 pages
File Size : 49,56 MB
Release : 2013-11-11
Category : Technology & Engineering
ISBN : 1447138074
Foams and froths are an important feature of everyday life; one only has to think of shaving foam, foam upholstery, fire fighting foam, bread, bear head, and ice cream. Less obvious but equally important are the foams and foaming processes which are being exploited in ever more complex and imaginative ways in industry. However, the unusual nature of foams, the fact that they are neither solids or liquids, and their very fragility has prevented scientists from obtaining a thorough understanding of even the basic principles of foam formation and stability. This volume presents papers on the physics, chemistry, structure and ultrastructure of foams by contributors from a wide range of backgrounds and research disciplines. The aim of the book is to present a unique multi-disciplinary cross section of work currently being undertaken on the subject of foams.
Author : Bernard P Binks
Publisher : Royal Society of Chemistry
Page : 443 pages
File Size : 38,17 MB
Release : 2007-10-31
Category : Technology & Engineering
ISBN : 1847551475
Emulsions occur either as end products or during the processing of products in a huge range of areas including the food, agrochemical, pharmaceutical, paint and oil industries. Despite over one hundred years of research in the subject, however, a quantitative understanding of emulsions has been lacking. Modern Aspects of Emulsion Science presents a comprehensive description of both the scientific principles in the field and the very latest advances in research in this important area of surface and colloid science. Topics covered include emulsion formation, type, stability (creaming, flocculation, ripening, coalescence), monodisperse and gel emulsions, and applications. Emphasis has been placed on relating the chemistry of the surfactant or protein adsorbed at the oil-water interface to the principles of the physics involved in the bulk emulsion property. The book has been written by a collection of the world's leading experts in the field, and covers both experimental and theoretical approaches. Modern Aspects of Emulsion Science fills a real gap in the market, being the only book of its kind in print. As such it will prove essential reading for graduates and researchers in this subject, in both academia and industry.
Author : Hans Mollet
Publisher : John Wiley & Sons
Page : 445 pages
File Size : 48,11 MB
Release : 2008-11-21
Category : Science
ISBN : 3527612939
Many chemical substances or compounds - organic or inorganic, natural or synthetic - are not used in their pure form. In order for the active ingredient to be most effective or to obtain the ideal delivery form for the market, the actual synthesis and purification steps are followed by formulation to give end products that range from powders, agglomerates, and granules to suspensions, emulsions, microemulsions, microcapsules, instant preparations, liposomes, and tablets. Formulation combines colloid and surface chemistry with chemical process engineering; sometimes it consists of a simple mixing operation, sometimes it requires an entire series of rather complicated engineering procedures such as comminution, dispersion, emulsification, agglomeration or drying. This book covers basic physico-chemical theory as well as its applications in the chemical industry for the production of pharmaceuticals, agrochemicals, pigments and dyes, food, detergents, cosmetics and many other products; it also provides chemists and chemical engineers with the necessary practical tools for the understanding of the structure/ activity relationship.
