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Contemporary Food Engineering - Engineering Aspects Of Food Emulsification And Homogenization (Cód: 9263913)

Dejmek,Petr; Rayner,Marilyn

Crc Press

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Descrição

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. The present literature on emulsification is, to a large degree, influenced by the division between physical chemistry, fluid dynamics, and chemical engineering. Written by experts drawn from academia and industry, this book brings those areas together to provide a comprehensive resource that gives a deeper understanding of emulsification and homogenization in food product development.'

Características

Produto sob encomenda Sim
Marca Crc Press
Cód. Barras 9781466580435
Altura 22.86 cm
I.S.B.N. 9781466580435
Profundidade 2.29 cm
Referência 025547298
Acabamento Capa dura
Ano da edição 2015
Idioma Inglês
Número de Páginas 331
Peso 0.61 Kg
Largura 15.75 cm
AutorDejmek,Petr; Rayner,Marilyn

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Você está revisando: Contemporary Food Engineering - Engineering Aspects Of Food Emulsification And Homogenization

Contemporary Food Engineering - Engineering Aspects Of Food Emulsification ... (Cód: 9263913) Contemporary Food Engineering - Engineering Aspect... (Cód: 9263913)
R$ 929,50
Contemporary Food Engineering - Engineering Aspects Of Food Emulsification ... (Cód: 9263913) Contemporary Food Engineering - Engineering Aspect... (Cód: 9263913)
R$ 929,50