Download or read book A Basic Asphalt Emulsion Manual Understanding and using emulsions written by Asphalt Institute and published by . This book was released on 1979 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Modern Aspects of Emulsion Science written by Bernard P Binks and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions occur either as end products or during the processing of products in a huge range of areas including the food, agrochemical, pharmaceutical, paint and oil industries. Despite over one hundred years of research in the subject, however, a quantitative understanding of emulsions has been lacking. Modern Aspects of Emulsion Science presents a comprehensive description of both the scientific principles in the field and the very latest advances in research in this important area of surface and colloid science. Topics covered include emulsion formation, type, stability (creaming, flocculation, ripening, coalescence), monodisperse and gel emulsions, and applications. Emphasis has been placed on relating the chemistry of the surfactant or protein adsorbed at the oil-water interface to the principles of the physics involved in the bulk emulsion property. The book has been written by a collection of the world's leading experts in the field, and covers both experimental and theoretical approaches. Modern Aspects of Emulsion Science fills a real gap in the market, being the only book of its kind in print. As such it will prove essential reading for graduates and researchers in this subject, in both academia and industry.
Download or read book Emulsions and Oil Treating Equipment written by Maurice Stewart and published by Elsevier. This book was released on 2008-12-30 with total page 301 pages. Available in PDF, EPUB and Kindle. Book excerpt: The problem of removing water which is emulsified with produced oil has grown more widespread and often times more difficult as producers attempt to access more difficult reserves. This practical guide is designed to help engineers and operators develop a "feel" for selection, sizing, and troubleshooting emulsion equipment. These skills are of vital importance to ensure low operating costs and to meet crude export quality specifications. The book is written for engineers and operators, who need advanced knowledge of the numerous techniques and the equipment used to destabilize and resolve petroleum emulsions problems. In Emulsions and Oil Treating Equipment: Selection, Sizing and Troubleshooting the author provides engineers and operators with a guide to understanding emulsion theory, methods and equipment, and practical design of a treating system. Comprehensive in its scope, the author explains methods such as: demulsifiers, temperature, electrostatics and non-traditional methods of modulated or pulsed voltage control, as well as equipment such as: electrostatic treater (dehydrator), separator, gunbarr heater-treater and free water knockout. Written in a "how to" format, it brings together hundreds of methods, handy formulas, diagrams and tables in one convenient book. - Detailed coverage emulsion equipment and removal methods - Tips for selecting, sizing, and operating emulsion equipment - Overview of emulsion theory and factors affecting treatment methods - Packed with equipment diagrams, worked out calculations covers equipment and removal methods
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 Nanoemulsions written by Seid Mahdi Jafari and published by Academic Press. This book was released on 2018-02-24 with total page 665 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. - Summarizes general aspects of food nanoemulsions and their formulation - Provides detailed information on the production, application, and characterization of food nanoemulsion - Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations - Explains preparation of nanoemulsions by both low- and high-energy methods
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 Encyclopedia of Tribology written by Q. Jane Wang and published by Springer. This book was released on 2013-09-26 with total page 4139 pages. Available in PDF, EPUB and Kindle. Book excerpt: TRIBOLOGY – the study of friction, wear and lubrication – impacts almost every aspect of our daily lives. The Springer Encyclopedia of Tribology is an authoritative and comprehensive reference covering all major aspects of the science and engineering of tribology that are relevant to researchers across all engineering industries and related scientific disciplines. This is the first major reference that brings together the science, engineering and technological aspects of tribology of this breadth and scope in a single work. Developed and written by leading experts in the field, the Springer Encyclopedia of Tribology covers the fundamentals as well as advanced applications across material types, different length and time scales, and encompassing various engineering applications and technologies. Exciting new areas such as nanotribology, tribochemistry and biotribology have also been included. As a six-volume set, the Springer Encyclopedia of Tribology comprises 1630 entries written by authoritative experts in each subject area, under the guidance of an international panel of key researchers from academia, national laboratories and industry. With alphabetically-arranged entries, concept diagrams and cross-linking features, this comprehensive work provides easy access to essential information for both researchers and practicing engineers in the fields of engineering (aerospace, automotive, biomedical, chemical, electrical, and mechanical) as well as materials science, physics, and chemistry.
Download or read book Ultrasonic Production of Nano emulsions for Bioactive Delivery in Drug and Food Applications written by Thomas Seak Hou Leong and published by Springer. This book was released on 2018-02-21 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt: This SpringerBrief provides an overview of ultrasonic emulsification and an update on recent advances in developing stable emulsions for the creation of novel drugs and functional foods, with a focus on bioactive delivery in these products. Emulsification is the process of combining two or more immiscible liquids to form a semi-stable mixture. These two liquids generally consist of an organic (oil) phase and an aqueous (water) phase that is stabilized by the addition of an emulsifier. Most common emulsions are of the oil-in-water (O/W) type, but can also be of water-in-oil (W/O) or even multiple emulsion types (i.e. double emulsions) in the form of water-in-oil-in-water (W/O/W) or oil-in-water-in-oil (O/W/O) phases. The formation of an emulsion requires input of energy to distribute the disperse phase in the continuous phase in small-sized droplets that are able to resist instability. There is great interest in the use of ultrasound to produce emulsions, as it is able to do so relatively efficiently and effectively compared to existing techniques such as rotor stator, high-pressure homogenization and microfluidization. The interaction of ultrasound with the hydrocolloids and biopolymers that are often used to stabilize emulsions can offer advantages such as improved stability or greater control of formed droplet size distributions.
Download or read book Emulsion Science written by Jerôme Bibette and published by Springer. This book was released on 2003-07-01 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions occur either as end products or during the processing of products in a huge range of areas including the food, agrochemical, pharmaceuticals, paints and oil industries. As end products, emulsions allow to avoid organic solvent in processing hydrophobic coatings. Emulsion technology is a suitable approach to vehicle viscous phases. It is also a remarkable mean of targeting actives or capturing specific species. The range of applications of emulsions progresses and their manufacturing becomes more and more sophisticated. Besides this broad domain of technological interest, emulsions are raising a variety of fundamental questions at the frontier between physic and chem istry. Indeed, as a class of soft colloidal materials, emulsions science is linked to various aspects of these disciplines: phase transitions, surface forces and wetting, metastability and hydrodynamic instabilities, mechanical properties and flow. The aim of this book is to review the main important concepts governing emulsion science. In Chapter 2, repulsive interactions between liquid films are discussed as well as adhesive interaction related to wetting. In Chap ter 3, consequences of weak and strong attractions are presented, related to the well accepted liquid solid transition analogy. In Chapter 4, the basics of both bulk compressibility and shear elasticity are presented, the role of disorder being the most important aspect of the elastic behavior of these soft systems. In Chapter 5 the central question of the emulsion lifetime related to metastability is discussed.
Download or read book Chemistry and Technology of Emulsion Polymerisation written by A. M. van Herk and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsion polymerisation produces high value polymers in a low cost, environmentally friendly process. The drive to develop environmentally benign production methods for polymers has resulted in widespread development and implementation of the emulsion polymerisation technique. In addition, when combined with novel polymerisation mechanisms the process can give rise to a range of polymer products with particularly useful properties. Emulsion polymerisation is a complex process, governed by the interplay of both chemical and physical properties including polymerisation kinetics and dispersion stability. Successful industrial application relies on understanding and controlling those properties. By carefully explaining the principles of the reaction, based on well-designed experimental investigation, Chemistry and Technology of Emulsion Polymerisation provides a practical and intuitive explanation of emulsion polymerisation. In the development of industrial processes, coupling that understanding with everyday practice can be a further difficult step, so the book emphasises a clear, comprehensive and straightforward discussion to illustrate how the principles relate to practical application. Written for research chemists, technologists and engineers in the polymer, fine and specialty chemicals industries, and in university or government laboratories, this book will be particularly valuable to those early on in their careers. The comprehensive and straightforward coverage will also ensure it is an important resource for advanced courses in emulsion polymerisation.
Download or read book Food Emulsions written by David Julian McClements and published by CRC Press. This book was released on 2015-08-21 with total page 702 pages. Available in PDF, EPUB and Kindle. Book excerpt: Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co
Download or read book Engineering Aspects of Food Emulsification and Homogenization written by Marilyn Rayner and published by CRC Press. This book was released on 2015-04-24 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 d
Download or read book The Theory of Emulsions and Their Technical Treatment written by William Clayton and published by . This book was released on 1928 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bijels written by Paul S Clegg and published by Royal Society of Chemistry. This book was released on 2020-03-27 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bicontinuous interfacially jammed emulsion gels, now commonly termed 'bijels', are a class of soft materials, in which interpenetrating, continuous domains of two immiscible fluids are maintained in a rigid arrangement by a jammed layer of colloidal particles at their interface. Such gels have unusual material properties that promise exciting applications across diverse fields from energy materials and catalysis, to food science. This is the first book on the subject and provides the reader with a fundamental introduction. Edited by a recognised authority on bijels, the reader will learn about the bijel and its formation. Bringing together current understanding, this book aims to bring the potential application of bijels to diverse materials challenges closer to fruition. This is a must-have resource for anyone working in soft matter and applied fields.
Download or read book Encyclopedic Handbook of Emulsion Technology written by Johan Sjoblom and published by CRC Press. This book was released on 2001-03-16 with total page 766 pages. Available in PDF, EPUB and Kindle. Book excerpt: A discussion of fundamental characteristics, theories and applications for liquid-liquid colloidal dispersions. It profiles experimental and traditional measurement techniques in a variety of emulsified systems, including rheology, nuclear magnetic resonance, dielectric spectroscopy, microcalorimetry, video enhanced microscopy, and conductivity.
Download or read book Multiple Emulsion written by Abraham Aserin and published by John Wiley & Sons. This book was released on 2007-12-10 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Comprehensive, Single-Source Reference on Multiple Emulsions In theory, multiple emulsions have significant potential for breakthrough applications in food, agricultural, pharmaceutical, nutraceutical, and cosmetic industries in which they can facilitate the sustained release and transport of active material. However, in practice, multiple emulsions are thermodynamically unstable. This book presents recent findings that can help formulators understand how to enhance their stability. With chapters contributed by leading experts from around the world, it covers the definition and properties of multiple emulsions, their formation and stability, and potential applications, with an emphasis on medical and pharmaceutical applications. In one definitive resource, it presents recent findings and achievements in the field, including: New theoretical approaches and modeling to characterize the transport mechanism Droplet size reduction and increased shelf life stability through the use of polymeric amphiphiles and complex adducts The use of new emulsification techniques to enhance the monodispersibility of the droplets Potential applications in drug delivery systems where clinical studies have proven their efficacy This is a core, hands-on reference for surface and colloid scientists, physical chemists, chemical engineers, soft materials scientists, food chemists, controlled release scientists, and pharmaceutical scientists in drug delivery applications, as well as for graduate students in these disciplines. The editor and contributors hope this logical consolidation of current information will further the understanding of multiple emulsions and lead to new, practical applications.
Download or read book Formulation Technology written by Hans Mollet and published by John Wiley & Sons. This book was released on 2008-11-21 with total page 445 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many chemical substances or compounds - organic or inorganic, natural or synthetic - are not used in their pure form. In order for the active ingredient to be most effective or to obtain the ideal delivery form for the market, the actual synthesis and purification steps are followed by formulation to give end products that range from powders, agglomerates, and granules to suspensions, emulsions, microemulsions, microcapsules, instant preparations, liposomes, and tablets. Formulation combines colloid and surface chemistry with chemical process engineering; sometimes it consists of a simple mixing operation, sometimes it requires an entire series of rather complicated engineering procedures such as comminution, dispersion, emulsification, agglomeration or drying. This book covers basic physico-chemical theory as well as its applications in the chemical industry for the production of pharmaceuticals, agrochemicals, pigments and dyes, food, detergents, cosmetics and many other products; it also provides chemists and chemical engineers with the necessary practical tools for the understanding of the structure/ activity relationship.
