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Engineering aspects of food emulsification and homogenization
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| 자료유형 | 단행본 |
|---|---|
| 서명/저자사항 | Engineering aspects of food emulsification and homogenization/ edited by Marilyn Rayner, Petr Dejmek. |
| 개인저자 | Rayner, Marilyn,editor, Dejmek, Petr,1945- editor, |
| 형태사항 | 1 online resource (xxvi, 305 pages): illustrattions. |
| 총서사항 | Contemporary food engineering |
| 기타형태 저록 | Print version: Engineering aspects of food emulsification and homogenization. Boca Raton : CRC Press/Taylor & Francis Group, [2015] 9781466580435 |
| ISBN | 9781466580442 1466580445 9781523107476 1523107472 |
| 서지주기 | Includes bibliographical references and index. |
| 내용주기 | Section 1. Emulsion fundamentals -- section 2. High-energy processes -- section 3. Low-energy processes. |
| 요약 | "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."-- |
| 해제 | Provided by publisher. |
| 일반주제명 | Emulsions. Food --Analysis. Food --Extrusion. Dispersing agents. SCIENCE --Chemistry --Physical & Theoretical. Dispersing agents. Emulsions. Food --Analysis. Food --Extrusion. Lebensmittel Emulgieren Homogenisieren |
| 언어 | 영어 |
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