Emulsions, Microemulsions and Foams

Emulsions, Microemulsions and Foams
Author: Dominique Langevin
Publisher: Springer Nature
Total Pages: 354
Release: 2020-12-21
Genre: Science
ISBN: 3030556816

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.

Emulsions, Foams, and Suspensions

Emulsions, Foams, and Suspensions
Author: Laurier L. Schramm
Publisher: John Wiley & Sons
Total Pages: 463
Release: 2006-05-12
Genre: Science
ISBN: 3527606882

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.

Foams and Emulsions

Foams and Emulsions
Author: J.F. Sadoc
Publisher: Springer Science & Business Media
Total Pages: 614
Release: 1999-03-31
Genre: Technology & Engineering
ISBN: 0792356160

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.

Emulsions, Foams, Suspensions, and Aerosols

Emulsions, Foams, Suspensions, and Aerosols
Author: Laurier L. Schramm
Publisher: John Wiley & Sons
Total Pages: 514
Release: 2014-08-12
Genre: Science
ISBN: 3527679480

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.

Bubble and Foam Chemistry

Bubble and Foam Chemistry
Author: Robert J. Pugh
Publisher: Cambridge University Press
Total Pages: 447
Release: 2016-09-08
Genre: Science
ISBN: 1107090571

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.

Colloidal Particles at Liquid Interfaces

Colloidal Particles at Liquid Interfaces
Author: Bernard P. Binks
Publisher: Cambridge University Press
Total Pages: 500
Release: 2006-08-17
Genre: Technology & Engineering
ISBN: 1139458183

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.

Food Emulsifiers and Their Applications

Food Emulsifiers and Their Applications
Author: Richard W Hartel
Publisher: Springer Science & Business Media
Total Pages: 315
Release: 2013-04-17
Genre: Technology & Engineering
ISBN: 1475726627

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.

Essentials of Food Science

Essentials of Food Science
Author: Vickie A. Vaclavik
Publisher: Springer Science & Business Media
Total Pages: 499
Release: 2013-12-05
Genre: Technology & Engineering
ISBN: 146149138X

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.

Food Emulsions

Food Emulsions
Author: Stig Friberg
Publisher: CRC Press
Total Pages: 665
Release: 2003-11-04
Genre: Science
ISBN: 0203913221

Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the