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Engineering aspects of food emulsification and homogenization
- Material Type
- 전자책
- n909904113
- Date and Time of Latest Transaction
- 20180104062039.9
- ISBN
- 9781466580442 electronic bk.
- ISBN
- 1466580445 electronic bk.
- ISBN
- 9781466580435
- ISBN
- 1466580437
- ISBN
- 9781523107476 electronic bk.
- ISBN
- 1523107472 electronic bk.
- LC Callnumber
- TP156.E6
- UDC
- 664:541.182.41 Q5
- DDC
- 541/.34514-23
- 소장사항
-
MAIN
- Title/Author
- Engineering aspects of food emulsification and homogenization / edited by Marilyn Rayner, Petr Dejmek
- Material Info
- 1 online resource (xxvi, 305 pages) : illustrattions.
- 총서명
- Contemporary food engineering
- 서지주기
- Includes bibliographical references and index.
- Formatted Contents Note
- 완전내용Section 1. Emulsion fundamentals -- section 2. High-energy processes -- section 3. Low-energy processes.
- Abstracts/Etc
- 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."--해제Provided by publisher.
- Subject Added Entry-Topical Term
- Emulsions
- Subject Added Entry-Topical Term
- Dispersing agents
- Subject Added Entry-Topical Term
- SCIENCE / Chemistry / Physical & Theoretical
- Subject Added Entry-Topical Term
- Dispersing agents.
- Subject Added Entry-Topical Term
- Emulsions.
- Subject Added Entry-Topical Term
- Food Extrusion.
- Subject Added Entry-Topical Term
- Lebensmittel
- Subject Added Entry-Topical Term
- Emulgieren
- Subject Added Entry-Topical Term
- Homogenisieren
- Added Entry-Personal Name
- Rayner, Marilyn
- Added Entry-Personal Name
- Dejmek, Petr , 1945-
- Additional Physical Form Entry
- Print version Engineering aspects of food emulsification and homogenization. Boca Raton : CRC Press/Taylor & Francis Group, [2015] 9781466580435 (DLC) 2015013884 (OCoLC)859196306
- Series Added Entry-Uniform Title
- Contemporary food engineering (Unnumbered)
- Electronic Location and Access
- 링크정보보기
- Control Number
- yscl:138955
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