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Engineering aspects of food emulsification and homogenization
- 자료유형
- 전자책
- n909904113
- ISBN
- 9781466580442 electronic bk.
- ISBN
- 1466580445 electronic bk.
- ISBN
- 9781466580435
- ISBN
- 1466580437
- ISBN
- 9781523107476 electronic bk.
- ISBN
- 1523107472 electronic bk.
- 미국회청구기호
- TP156.E6
- UDC
- 664:541.182.41 Q5
- DDC
- 541/.34514-23
- 소장사항
-
MAIN
- 서명/저자
- Engineering aspects of food emulsification and homogenization / edited by Marilyn Rayner, Petr Dejmek
- 형태사항
- 1 online resource (xxvi, 305 pages) : illustrattions.
- 총서명
- Contemporary food engineering
- 서지주기
- Includes bibliographical references and index.
- 내용주기
- 완전내용Section 1. Emulsion fundamentals -- section 2. High-energy processes -- section 3. Low-energy processes.
- 초록/해제
- 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
- 일반주제명
- Dispersing agents
- 일반주제명
- Dispersing agents.
- 일반주제명
- Emulsions.
- 일반주제명
- Food Extrusion.
- 일반주제명
- Lebensmittel
- 일반주제명
- Emulgieren
- 일반주제명
- Homogenisieren
- 기타저자
- Rayner, Marilyn
- 기타저자
- Dejmek, Petr , 1945-
- 기타형태저록
- Print version Engineering aspects of food emulsification and homogenization. Boca Raton : CRC Press/Taylor & Francis Group, [2015] 9781466580435 (DLC) 2015013884 (OCoLC)859196306
- 통일총서명
- Contemporary food engineering (Unnumbered)
- 전자적 위치 및 접속
- 링크정보보기
- Control Number
- yscl:138955
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