Download or read book Emulsions Microemulsions and Foams written by Dominique Langevin and published by Springer Nature. This book was released on 2020-12-21 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book takes an interface science approach to describe and understand the behavior of the dispersions we call emulsions, microemulsions and foams. The one thing all these dispersions have in common is the presence of surface-active species (surfactants) adsorbed at the interfaces between the two fluid phases that make up the emulsions, microemulsions or foams. The interfacial layers formed by the surfactants control most of the properties of the dispersions. The book describes the properties of interfacial layers, thin films and bulk fluids used in the elaboration of the various dispersions and it explains how such properties relate to the dispersion properties of these soft matter systems: structure, rheology and stability. These dispersion properties are far from being fully understood, in particular foam and emulsion stability. In discussing the state of the art of the current knowledge, the author draws interesting parallels between emulsions, microemulsions and foams that enlighten the interpretation of previous observations and point to a deeper understanding of the behavior of these materials in the future.
Download or read book Emulsions Foams and Suspensions written by Laurier L. Schramm and published by John Wiley & Sons. This book was released on 2006-05-12 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: Until now colloid science books have either been theoretical, or focused on specific types of dispersion, or on specific applications. This then is the first book to provide an integrated introduction to the nature, formation and occurrence, stability, propagation, and uses of the most common types of colloidal dispersion in the process-related industries. The primary focus is on the applications of the principles, paying attention to practical processes and problems. This is done both as part of the treatment of the fundamentals, where appropriate, and also in the separate sections devoted to specific kinds of industries. Throughout, the treatment is integrated, with the principles of colloid and interface science common to each dispersion type presented for each major physical property class, followed by separate treatments of features unique to emulsions, foams, or suspensions. The first half of the book introduces the fundamental principles, introducing readers to suspension formation and stability, characterization, and flow properties, emphasizing practical aspects throughout. The following chapters discuss a wide range of industrial applications and examples, serving to emphasize the different methodologies that have been successfully applied. Overall, the book shows how to approach making emulsions, foams, and suspensions with different useful properties, how to propagate them, and how to prevent their formation or destabilize them if necessary. The author assumes no prior knowledge of colloid chemistry and, with its glossary of key terms, complete cross-referencing and indexing, this is a must-have for graduate and professional scientists and engineers who may encounter or use emulsions, foams, or suspensions, or combinations thereof, whether in process design, industrial production, or in related R&D fields.
Download or read book Foams and Emulsions written by J.F. Sadoc and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt: A general and introductory survey of foams, emulsions and cellular materials. Foams and emulsions are illustrations of some fundamental concepts in statistical thermodynamics, rheology, elasticity and the physics and chemistry of divided media and interfaces. They also give rise to some of the most beautiful geometrical shapes and tilings, ordered or disordered. The chapters are grouped into sections having fairly loose boundaries. Each chapter is intelligible alone, but cross referencing means that the few concepts that may not be familiar to the reader can be found in other chapters in the book. Audience: Research students, researchers and teachers in physics, physical chemistry, materials science, mechanical engineering and geometry.
Download or read book Food Emulsions and Foams written by E. Dickinson and published by Elsevier. This book was released on 1987-02-01 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.
Download or read book Emulsions Foams Suspensions and Aerosols written by Laurier L. Schramm and published by John Wiley & Sons. This book was released on 2014-08-12 with total page 514 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the first book to provide an integrated introduction to the nature, formation and occurrence, stability, propagation, and uses of the most common types of colloidal dispersion in the process-related industries. The primary focus is on the applications of the principles, paying attention to practical processes and problems. This is done both as part of the treatment of the fundamentals, where appropriate, and also in the separate sections devoted to specifi c kinds of industries. Throughout, the treatment is integrated, with the principles of colloid and interface science common to each dispersion type presented for each major physical property class, followed by separate treatments of features unique to emulsions, foams, or suspensions. The first half of the book introduces the fundamental principles, introducing readers to suspension formation and stability, characterization, and fl ow properties, emphasizing practical aspects throughout. The following chapters discuss a wide range of industrial applications and examples, serving to emphasize the diff erent methodologies that have been successfully applied. The author assumes no prior knowledge of colloid chemistry and, with its glossary of key terms, complete cross-referencing and indexing, this is a must-have for graduate and professional scientists and engineers who may encounter or use emulsions, foams, or suspensions, or combinations thereof, whether in process design, industrial production, or in related R&D fields.
Download or read book Bubble and Foam Chemistry written by Robert J. Pugh and published by Cambridge University Press. This book was released on 2016-09-08 with total page 447 pages. Available in PDF, EPUB and Kindle. Book excerpt: Combining academic and industrial viewpoints, this is the definitive stand-alone resource for researchers, students and industrialists. With the latest on foam research, test methods and real-world applications, it provides straightforward answers to why foaming occurs, how it can be avoided, and how different degrees of antifoaming can be achieved.
Download or read book Emulsions Foams and Thin Films written by K.L. Mittal and published by CRC Press. This book was released on 2000-05-16 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume presents the acomplishments of over 85 internationlly renowned scientists whose work was influenced by Professor Wasan's groundbreaking research on interfacial phenomena at The Illinois Institute of Technology, Chicago.
Download or read book Colloidal Particles at Liquid Interfaces written by Bernard P. Binks and published by Cambridge University Press. This book was released on 2006-08-17 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: The understanding of how small solid particles operate at liquid interfaces is minimal. This book brings together the topics actively being investigated, with contributions from experts in the field. It will be of interest to researchers in chemistry, physics, chemical engineering, pharmacy, food science and materials science.
Download or read book Food Emulsifiers and Their Applications written by Richard W Hartel and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.
Download or read book Advances in Food Emulsions and Foams written by Eric Dickinson and published by . This book was released on 1988 with total page 397 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Foams written by RobertK. Prud'homme and published by Routledge. This book was released on 2017-09-29 with total page 609 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume discusses the physics and physical processes of foam and foaming. It delineates various measurement techniques for characterizing foams and foam properties as well as the chemistry and application of foams. The use of foams in the textile industry, personal care products, enhanced oil recovery, firefighting and mineral floatation are highlighted, and the connection between the microstructure and physical properties of foam are detailed. Coverage includes nonaqueous foams and silicone antifoams, and more.
Download or read book Essentials of Food Science written by Vickie A. Vaclavik and published by Springer Science & Business Media. This book was released on 2013-12-05 with total page 499 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of foods. Additionally, food preparation and processing, food safety, food chemistry, and food technology applications are discussed in this single source of information. The book begins with an Introduction to Food Components, Quality and Water. Next, it addresses Carbohydrates in Food, Starches, Pectins and Gums. Grains: Cereals, Flour, Rice and Pasta, and Vegetables and Fruits follow. Proteins in Food, Meat, Poultry, Fish, and Dry Beans; Eggs and Egg Products, Milk and Milk Products as well as Fats and Oil Products, Food Emulsions and Foams are covered. Next, Sugar, Sweeteners, and Confections and a chapter on Baked Products Batters and Dough is presented. A new section entitled Aspects of Food Processing covers information on Food Preservation, Food Additives, and Food Packaging. Food Safety and Government Regulation of the Food Supply and Labeling are also discussed in this text. As appropriate, each chapter discusses the nutritive value and safety issues of the highlighted commodity. The USDA My Plate is utilized throughout the chapters. A Conclusion, Glossary and further References as well as Bibliography are included in each chapter. Appendices at the end of the book include a variety of current topics such as Biotechnology, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, USDA Choosemyplate.gov, Food Label Health Claims, Research Chefs Association certification, Human Nutrigenomics and New Product Development.
Download or read book Foams Physics Chemistry and Structure written by Ashley J. Wilson and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 237 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foams and froths are an important feature of everyday life; one only has to think of shaving foam, foam upholstery, fire fighting foam, bread, bear head, and ice cream. Less obvious but equally important are the foams and foaming processes which are being exploited in ever more complex and imaginative ways in industry. However, the unusual nature of foams, the fact that they are neither solids or liquids, and their very fragility has prevented scientists from obtaining a thorough understanding of even the basic principles of foam formation and stability. This volume presents papers on the physics, chemistry, structure and ultrastructure of foams by contributors from a wide range of backgrounds and research disciplines. The aim of the book is to present a unique multi-disciplinary cross section of work currently being undertaken on the subject of foams.
Download or read book The Physics of Foams written by D. L. Weaire and published by Oxford University Press. This book was released on 1999 with total page 268 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ordinary foams such as the head of a glass of beer and more exotic ones such as solid metallic foams raise many questions for the physicist and have attracted a substantial research community in recent years. The present book describes the results of extensive experiments, computer simulations, and theories in an authoritative yet informal style, making ample use of illustrations and photographs. As an introduction to the whole field of the physics of foams it puts a strong emphasis on liquids while also including solid foams. Simple, idealized models are adopted and their consequences explored. Specific topics include: structure, drainage, rheology, conductivity, and coarsening. A minimum of mathematics is used. Theory and experiment are described together at every stage. A guide to further reading is provided through carefully selected references. This is a complete and coherent introduction to the subject which no other modern text currently offers.
Download or read book Colloidal Dispersions written by Ian D. Morrison and published by Wiley-Interscience. This book was released on 2002-03-19 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the basics to the most recent developments- A concise review of suspensions, emulsions, and foams Updating and expanding their highly popular Colloidal Systems and Interfaces, Ian Morrison and Sydney Ross now provide authoritative coverage of the concepts and techniques applicable to suspensions, emulsions, and foams. Concisely yet thoroughly encompassing the significant developments of the past fourteen years, Colloidal Dispersions: Suspensions, Emulsions, and Foams describes a wide range of topics, including particles in liquids, interactions at interfaces, surfactants, and the technology of emulsions and foams. Industrial chemists and chemical engineers will discover among the book's insights recently developed computer-based methods that offer fast, precise measurements of particle concentration, size, and charge by acoustics, application of acid-base concepts to adsorption, the role of electric charges in nonpolar media, and the fundamentals of nanotechnology. This new edition includes: * Updated material and major advances in the field, including the development of new equipment * In-depth instruction on methods for producing emulsions and suspensions * Extensive industrial and practical applications of general principles * Expanded sections on particle sizing, nonpolar dispersions, and polymer stabilization
Download or read book Foam and Foam Films written by D. Exerowa and published by Elsevier. This book was released on 1997-12-11 with total page 797 pages. Available in PDF, EPUB and Kindle. Book excerpt: The main physicochemical aspects of foam and foam films such as preparation, structure, properties, are considered, giving a special emphasis on foam stability. It is shown that the foam and foam films are an efficient object in the study of various surface phenomena and in establishing regularities common for different interfaces, in particular, water/oil interface. The techniques and results on foam films have an independent meaning and involve the latest achievement in this field, with a focus on authors' results. The book has an expressed monographic character. It reveals joint ideas, i.e. the quantitative approach in treating foams is based on foam film behaviour and the techniques for controlling the foam liquid content, developed by the authors. A major contribution represents the independent consideration of formation and stability of foam films in theoretical and experimental aspects. No monograph published so far reveals these topics in the mentioned manner. Data and information about foams, physicochemical characterization of surfactants, phospholipids and polymers can also be found. Furthermore, the book provides information about: techniques involved in the study of foam films and foam structure and properties; foam drainage; processes of destruction in gravitational and centrifugal fields; reasons for stability of films and their role in the processes running in the foam; mechanical, rheological, optical, thermophysical, electrical properties; foam destruction upon addition of antifoams (mechanism of destruction, techniques, application); scientific principles of controlling foam properties and their application in foam separation and concentration; enhanced oil recovery; thermodynamic and non-equilibrium properties of foam films, stabilized by surfactants, phospholipids and polymers; techniques for the study of surface forces; formation and stability of foam films; black films, including bilayers; new theories of stability of amphiphile bilayer; experiments involved in this stability; application in biology and medicine.
Download or read book Emulsion based Systems for Delivery of Food Active Compounds written by Shahin Roohinejad and published by John Wiley & Sons. This book was released on 2018-06-18 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors – noted experts in the field – review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource: Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds Presents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries Emulsion-based Systems for Delivery of Food Active Compounds is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.
