Engineering aspects of food emulsification and homogenization

"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. Enginee...

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Bibliographic Details
Other Authors: Rayner, Marilyn, (Editor), Dejmek, Petr, 1945- (Editor)
Format: eBook
Language: English
Published: Boca Raton, FL : CRC Press, Taylor & Francis Group, [2015]
Series: Contemporary food engineering (Unnumbered)
Subjects:
Emulsions.
Food > Analysis.
Food > Extrusion.
Dispersing agents.
elektronické knihy
electronic books
ISBN: 9781466580442
9781466580435
Physical Description: 1 online zdroj (xxvi, 305 pages) : illustrattions.

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Table of contents

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020 |a 9781466580442  |q (ebook) 
020 |z 9781466580435 
035 |a (OCoLC)909904113 
040 |a N$T  |b eng  |e rda  |e pn  |c N$T  |d N$T  |d IDEBK  |d CRCPR  |d YDXCP  |d E7B  |d COO  |d OCLCF  |d CUV  |d HEBIS 
245 0 0 |a Engineering aspects of food emulsification and homogenization /  |c edited by Marilyn Rayner, Petr Dejmek. 
264 1 |a Boca Raton, FL :  |b CRC Press, Taylor & Francis Group,  |c [2015] 
264 4 |c ©2015 
300 |a 1 online zdroj (xxvi, 305 pages) :  |b illustrattions. 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 1 |a Contemporary food engineering 
504 |a Includes bibliographical references and index. 
505 0 |a Section 1. Emulsion fundamentals -- section 2. High-energy processes -- section 3. Low-energy processes. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
520 0 |a "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."--  |c Provided by publisher. 
590 |a CRC Press  |b FOODnetBASE 
650 0 |a Emulsions. 
650 0 |a Food  |x Analysis. 
650 0 |a Food  |x Extrusion. 
650 0 |a Dispersing agents. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Rayner, Marilyn,  |e editor. 
700 1 |a Dejmek, Petr,  |d 1945-  |e editor. 
776 0 8 |i Print version:  |t Engineering aspects of food emulsification and homogenization.  |d Boca Raton : CRC Press/Taylor & Francis Group, [2015]  |z 9781466580435  |w (DLC) 2015013884  |w (OCoLC)859196306 
830 0 |a Contemporary food engineering (Unnumbered) 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b18436  |y Plný text 
942 |2 udc 
992 |a BK  |c EBOOK-TN  |c FOODNB 
993 |x NEPOSILAT  |y EIZ 

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