Sökning: onr:18039931 > Engineering Aspects...
- 1 av 1
- Föregående post
- Nästa post
- Till träfflistan
Engineering Aspects of Food Emulsification and Homogenization / edited by Marilyn Rayner, Petr Dejmek.
- BokEngelska2015
Förlag, utgivningsår, omfång ...
- Publicerad:Boca Raton, Fla.Publicerad:Taylor & Francis,Publicerad:2015
- xxvi, 305 sidorillustrationer24 cm
- texttxtrdacontent
- unmediatednrdamedia
- volumencrdacarrier
Nummerbeteckningar
- LIBRIS-ID:18039931
- ISBN:9781466580435
- ISBN:1466580437
- ISBN:9781138894334
- ISBN:1138894338
- Ogiltigt nummer / annan version:9781466580442 (ebook)
Kompletterande språkuppgifter
- Språk:engelska
Klassifikation
Serie
- Contemporary Food Engineering,2379-6820
Anmärkningar
- "A CRC title."
- PART 1. Emulsion Fundamentals -- Scales and Forces in Emulsification / Marilyn Rayner -- Emulsion Formation and Instability / Björn Bergenståhl -- Formulation of Emulsions / Marie Wahlgren, Björn Bergenståhl, Lars Nilsson, Marilyn Rayner -- Particle-Stabilized Emulsions / Malin Sjöö, Marilyn Rayner, Marie Wahlgren -- PART 2. High-Energy Processes -- Droplet Breakup in High-Pressure Homogenizers / Andreas Håkansson -- High-Pressure Homogenizer Design / Fredrik Innings -- High-Pressure Homogenization with Microstructured Systems / Karsten Köhler, Heike Schuchmann -- Rotor–Stator Devices / Karsten Köhler, Heike Schuchmann -- PART 3. Low-Energy Processes -- Microchannel Emulsification : Aspects of Droplet Generation, Channel Materials, Operating Conditions, and Scaling-Up Strategies / Isao Kobayashi, Marcos A. Neves, Mitsutoshi Nakajima -- Emulsification with Microsieves and Other Well-Defined Microstructured Systems / Karin Schroën, Akmal Nazir -- Formation and Modification of Dispersions Using Shirasu Porous Glass Membranes / Goran T. Vladisavljević
- Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization describes the state-of-the-art technology and brings together aspects from physical chemistry, fluid mechanics, and chemical engineering. The book explores the unit operations used in emulsification and homogenization processes, using fundamental theory from different fields to discuss design and function of different emulsification techniques. This book summarizes the present understanding of the involved physical–chemical processes as well as specific information about the limits and possibilities for the different types of emulsifying equipment. It covers colloidal chemistry and engineering aspects of emulsification and discusses high-energy and low-energy emulsification methods. The chapters highlight low-energy emulsification processes such as membrane emulsification that are now industrially feasible. Dramatically more energy-efficient processes are being developed, and this book clarifies their present limitations, such us scale-up and achievable droplet sizes. The present literature on emulsification is, to a large degree, influenced by the division between physical chemistry, fluid dynamics, and chemical engineering. Written by experts drawn from academia and industry, this book brings those areas together to provide a comprehensive resource that gives a deeper understanding of emulsification and homogenization in food product development.
Ämnesord och genrebeteckningar
Biuppslag (personer, institutioner, konferenser, titlar ...)
- Rayner, Marilyn,1975- (redaktör/utgivare)
- Dejmek, Petr,1945- (redaktör/utgivare)
Sammanhörande titlar
- Annan version:Engineering Aspects of Food Emulsification and Homogenization9781466580442
Seriebiuppslag
- Contemporary Food Engineering,2379-6820
SAB-rubrik
- UceefaElektrokemi och lösningar
Länkade data-URI:er (test)
- https://libris.kb.se/rp3553990m3nxvf#it (Dejmek, Petr, 1945- edt)
Titeln finns på 1 bibliotek.
Bibliotek i södra Sverige (1)
Ange som favorit- Lunds universitets bibliotek, Kemicentrums bibliotek (Lkc)Ange som favorit
- Titeln i bibliotekets lokala katalog
- Utlånad?Öppettider, adress m.m.
- 1 av 1
- Föregående post
- Nästa post
- Till träfflistan
Sök vidare
Hjälp
- Fler titlar av
- Rayner, Marilyn, 197 ...
- Dejmek, Petr, 1945-
- Fler titlar om
- Emulsions.
- Dispersing agents.
-
- Food
- Food
- och Extrusion.
- Serie
- Fler delar
- Andra versioner
- Engineering Aspects ...
Sök utanför LIBRIS
Hjälp
- Sök vidare i:
- Google Book Search
- Google Scholar
- LibraryThing
Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.
Copyright © LIBRIS - Nationella bibliotekssystem
