Torrent details for "Rayner M. Engineering Aspects of Food Emulsification and Homogen…" Log in to bookmark
Controls:
×
Report Torrent
Please select a reason for reporting this torrent:
Your report will be reviewed by our moderation team.
×
Report Information
Loading report information...
This torrent has been reported 0 times.
Report Summary:
| User | Reason | Date |
|---|
Failed to load report information.
×
Success
Your report has been submitted successfully.
Checked by:
Category:
Language:
None
Total Size:
15.6 MB
Info Hash:
CC22FFD50653208FF9CD4B376FDA7BADD50DC572
Added By:
Added:
April 22, 2026, 4:29 p.m.
Stats:
|
(Last updated: April 22, 2026, 4:34 p.m.)
| File | Size |
|---|---|
| Rayner M. Engineering Aspects of Food Emulsification and Homogenization 2015.pdf | 15.6 MB |
Name
DL
Uploader
Size
S/L
Added
-
122.1 MB
[15
/
0]
2023-07-02
| Uploaded by workerbee | Size 122.1 MB | Health [ 15 /0 ] | Added 2023-07-02 |
-
180.8 MB
[30
/
18]
2023-07-21
| Uploaded by derviches70 | Size 180.8 MB | Health [ 30 /18 ] | Added 2023-07-21 |
-
438.4 MB
[58
/
41]
2023-06-21
| Uploaded by Reddington | Size 438.4 MB | Health [ 58 /41 ] | Added 2023-06-21 |
-
456.6 MB
[14
/
0]
2023-06-02
| Uploaded by NoMercyReal | Size 456.6 MB | Health [ 14 /0 ] | Added 2023-06-02 |
NOTE
SOURCE: Rayner M. Engineering Aspects of Food Emulsification and Homogenization 2015
-----------------------------------------------------------------------------------
COVER
-----------------------------------------------------------------------------------
MEDIAINFO
Textbook in PDF format Motivation in short for this book: Emulsions are used widely and produced in large volumes. Thus, emulsion formation or emulsification is an important unit operation. Emulsification is of interest for a broad audience, both because of its influence on the functionality of emulsion-based products and because it is generally energy intensive running at low efficiency. Today, there is no comprehensive text on emulsification available in English describing the state-of-the-art technology and bringing together aspects from physical chemistry, formulation, fluid mechanics, and chemical engineering. Together these aspects are the foundation needed for understanding emulsification at more than a rudimentary level. Emulsions and emulsification Emulsions can be found in a wide variety of food products, such as milk, cream, spreads, ice-creams, dressings, and sauces. Emulsions are also common in many related areas such as pharmaceuticals (e.g., topical formulation and nutritional emulsions) and many household products (e.g., paints and cosmetics). Emulsions bring many different forms of functionality to these products via emulsion drops. Emulsion drops can be used to design bulk properties such as appearance, solubilization, mouthfeel, rheology, and electrical properties. Emulsions can also be used for bringing highly specific functionality to products, as in controlled delivery and in the release of pharmaceuticals, in increasing the bioavailability of nutrients and in delivering flavor. All the aforementioned product properties are highly influenced by the characteristics of the emulsion. Emulsion character includes many different aspects, such as drop size distribution and structure and type and amount of adsorbed emulsifiers. The properties of a given emulsion are influenced to a large extent by the emulsification process through which it is created. Intensity and spatial/temporal distribution of the applied energy, time allowed for adsorption of surface-active material, and type of force acting to destabilize the interface will all influence the properties of the final emulsion. Hence, creating functional emulsions requires a fundamental and general understanding of the involved physical–chemical processes as well as specific information about the limits and possibilities for the different types of emulsifying equipment. Emulsions are produced in large quantities. As an example, approximately 270 million tons of liquid dairy products are annually treated with high-pressure homogenization (Tetra Pak Dairy Index Report, 2011). Emulsification is also a rather energy-demanding unit operation, in absolute terms and particularly in relation to the theoretical energy requirements. The thermodynamically required energy for creating an emulsion is determined by the increase in free energy due to surface energy For micrometer-sized emulsion drops, this would amount to an order of magnitude of 103 J/m3, whereas the actual energy requirement for high-pressure homogenization is of the order 107 J/m3. Taking the example of the dairy market, this would correspond to roughly 600 GWh of energy, of which only 0.01% is needed from a thermodynamic viewpoint. The conclusion from these large volumes and low efficiency must be that even a small incremental improvement in process operation would lead to substantial savings. Thus, there is a broad and large demand for a better understanding of emulsification processes. The low thermodynamic efficiency is characteristic to all the high-energy methods such as rotor–stator-based technologies, high-pressure homogenizers, microfluidization, ultrasonic systems, and colloidal mills. Alternative low-energy flow processes, such as membrane-based technologies, have higher efficiencies but have not been able to yield the same productivity and extremely small drop size that highenergy technologies have been able to. However, new methods are developed continuously and an up-to-date comparison is much in need. Series Preface Series Editor Preface Editors Contributors Synopsis Section I Emulsion Fundamentals Chapter 1 Scales and Forces in Emulsification. Marilyn Rayner Chapter 2 Emulsion Formation and Instability. Björn Bergenståhl Chapter 3 Formulation of Emulsions. Marie Wahlgren, Björn Bergenståhl, Lars Nilsson, and Marilyn Rayner Chapter 4 Particle-Stabilized Emulsions. Malin Sjöö, Marilyn Rayner, and Marie Wahlgren Section II High-energy Processes Chapter 5 Droplet Breakup in High-Pressure Homogenizers. Andreas Håkansson Chapter 6 High-Pressure Homogenizer Design. Fredrik Innings Chapter 7 High-Pressure Homogenization with Microstructured Systems. Karsten Köhler and Heike Schuchmann Chapter 8 Rotor–Stator Devices. Karsten Köhler and Heike Schuchmann Section III Low-energy Processes Chapter 9 Microchannel Emulsification: Aspects of Droplet Generation, Channel Materials, Operating Conditions, and Scaling-Up Strategies. Isao Kobayashi, Marcos A. Neves, and Mitsutoshi Nakajima Chapter 10 Emulsification with Microsieves and Other Well-Defined Microstructured Systems. Karin Schroën and Akmal Nazir Chapter 11 Formation and Modification of Dispersions Using Shirasu Porous Glass Membranes. Goran T. Vladisavljević
×