Foams And Emulsions

Author : Dominique Langevin
Publisher : Springer Nature
Page : 354 pages
File Size : 46,6 Mb
Release : 2020-12-21
Category : Science
ISBN : 9783030556815

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Emulsions, Microemulsions and Foams by Dominique Langevin Pdf

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.

Author : J.F. Sadoc,N. Rivier
Publisher : Springer Science & Business Media
Page : 611 pages
File Size : 51,6 Mb
Release : 2013-03-09
Category : Technology & Engineering
ISBN : 9789401591577

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Foams and Emulsions by J.F. Sadoc,N. Rivier Pdf

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.

Author : Laurier L. Schramm
Publisher : John Wiley & Sons
Page : 463 pages
File Size : 46,9 Mb
Release : 2006-05-12
Category : Science
ISBN : 9783527606887

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Emulsions, Foams, and Suspensions by Laurier L. Schramm Pdf

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.

Author : K.L. Mittal,Promod Kumar
Publisher : CRC Press
Page : 520 pages
File Size : 43,7 Mb
Release : 2000-05-16
Category : Technology & Engineering
ISBN : 9781482270310

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Emulsions, Foams, and Thin Films by K.L. Mittal,Promod Kumar Pdf

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.

Author : E. Dickinson
Publisher : Elsevier
Page : 290 pages
File Size : 50,7 Mb
Release : 1987-02-01
Category : Technology & Engineering
ISBN : 9781845698300

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Food Emulsions and Foams by E. Dickinson Pdf

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.

Author : Laurier L. Schramm
Publisher : John Wiley & Sons
Page : 512 pages
File Size : 54,6 Mb
Release : 2014-08-12
Category : Science
ISBN : 9783527679485

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Emulsions, Foams, Suspensions, and Aerosols by Laurier L. Schramm Pdf

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.

Author : Robert J. Pugh
Publisher : Cambridge University Press
Page : 447 pages
File Size : 54,5 Mb
Release : 2016-09-08
Category : Science
ISBN : 9781107090576

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Bubble and Foam Chemistry by Robert J. Pugh Pdf

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.

Author : S. Berkman
Publisher : Unknown
Page : 591 pages
File Size : 51,7 Mb
Release : 1941
Category : Electronic
ISBN : OCLC:709376254

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Emulsions and Foams by S. Berkman Pdf

The theory of emulsions and foams. Practical knowledge of emulsions. Laboratory methods used in the examination of emulsions.

Author : Ashley J. Wilson
Publisher : Springer Science & Business Media
Page : 237 pages
File Size : 55,9 Mb
Release : 2013-11-11
Category : Technology & Engineering
ISBN : 9781447138075

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Foams: Physics, Chemistry and Structure by Ashley J. Wilson Pdf

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.

Author : Eric Dickinson
Publisher : Unknown
Page : 397 pages
File Size : 42,5 Mb
Release : 1988
Category : Technology & Engineering
ISBN : 1851662006

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Advances in Food Emulsions and Foams by Eric Dickinson Pdf

Author : Richard W Hartel,Gerard L. Hasenhuettl
Publisher : Springer Science & Business Media
Page : 315 pages
File Size : 40,9 Mb
Release : 2013-04-17
Category : Technology & Engineering
ISBN : 9781475726626

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Food Emulsifiers and Their Applications by Richard W Hartel,Gerard L. Hasenhuettl Pdf

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.

Author : Sophia Berkman,Gustav Egloff
Publisher : Unknown
Page : 616 pages
File Size : 45,8 Mb
Release : 1941
Category : Asphalt
ISBN : UOM:39015023660627

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Emulsions and Foams by Sophia Berkman,Gustav Egloff Pdf

Author : RobertK. Prud'homme
Publisher : Routledge
Page : 609 pages
File Size : 48,7 Mb
Release : 2017-09-29
Category : Science
ISBN : 9781351447775

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Foams by RobertK. Prud'homme Pdf

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.

Author : Jerôme Bibette,Fernando Leal-Calderon,Véronique Schmitt,Philippe Poulin
Publisher : Springer
Page : 142 pages
File Size : 45,5 Mb
Release : 2003-07-01
Category : Technology & Engineering
ISBN : 9783540708209

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Emulsion Science by Jerôme Bibette,Fernando Leal-Calderon,Véronique Schmitt,Philippe Poulin Pdf

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.

Author : Vickie A. Vaclavik,Elizabeth W. Christian
Publisher : Springer Science & Business Media
Page : 495 pages
File Size : 43,6 Mb
Release : 2013-12-05
Category : Technology & Engineering
ISBN : 9781461491385

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Essentials of Food Science by Vickie A. Vaclavik,Elizabeth W. Christian Pdf

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.