Engineering aspects of food emulsification and by Marilyn Rayner, Petr Dejmek

By Marilyn Rayner, Petr Dejmek

Emulsions are present in a large choice of nutrition items, prescription drugs, paints, and cosmetics, therefore emulsification is a very multidisciplinary phenomenon. for that reason figuring out of the method needs to evolve from the mix of (at least) 3 varied clinical specializations. Engineering facets of foodstuff Emulsification and Homogenization describes the state of the art expertise and brings jointly elements from actual chemistry, fluid mechanics, and chemical engineering. The booklet explores the unit operations utilized in emulsification and homogenization approaches, utilizing primary thought from diverse fields to debate layout and serve as of alternative emulsification techniques.

This ebook summarizes the current realizing of the concerned physical–chemical techniques in addition to particular information regarding the bounds and probabilities for the differing kinds of emulsifying apparatus. It covers colloidal chemistry and engineering elements of emulsification and discusses high-energy and low-energy emulsification equipment. The chapters spotlight low-energy emulsification approaches similar to membrane emulsification which are now industrially possible. Dramatically extra energy-efficient methods are being built, and this ebook clarifies their current boundaries, such us scale-up and available droplet sizes.

The current literature on emulsification is, to a wide measure, stimulated through the department among actual chemistry, fluid dynamics, and chemical engineering. Written through specialists drawn from academia and undefined, this publication brings these parts jointly to supply a accomplished source that provides a deeper knowing of emulsification and homogenization in nutrition product development.

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Extra resources for Engineering aspects of food emulsification and homogenization

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35) of a given droplet size, d32, and the volume fraction of oil, ϕ, in the emulsion. 35) In emulsification, as the droplets are broken into smaller ones, the interfacial area becomes significantly larger, and the free energy of the system is increased by an 27 Scales and Forces in Emulsification amount equal to γAS. 01 N m−1, the change in surface free energy is no greater than 12 kJ m−3. This is a vanishingly small amount of energy—it is equivalent to heating it a few thousandths of a degree Kelvin.

This causes droplets in the immediate vicinity of this event to be disrupted (McClements 2005). This is the operating principle of ultrasonic homogenizers, and cavitation can also be contributing to droplet disruption in some types of valve homogenizers. However, in the case of the latter, there is some debate as to how much cavitation contributes to droplet disruption (Freudig, Tesch, and Schubert 2003) and whether or not using operating conditions that lead to cavitating is desirable from an equipment wear viewpoint (Innings et al.

3). 15 Scales and Forces in Emulsification Inertial forces are generated by the local pressure fluctuations caused by local velocity fluctuations in turbulent flows. They generally act perpendicular to the surface of drops. The local stress generated is a function of the continuous phase density and the mean and local velocity differences, that is, σ ∼ ρcu ∆u . 3 flow types There are several ways to consider flows; they can be either laminar or turbulent and they can be either unbounded or strongly confined flows.

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