Scales and Forces in Emulsification
(2015) p.3-32- Abstract
- This chapter introduces mechanical aspects of the formation and break-up of emulsion droplets. An overview of the most common types of emulsification machines and homogenization devices is provided. Droplet disruption mechanisms are presented considering the forces, length and time scales involved in the various types of flow regimes encountered in the mechanical production of emulsions by different categories of equipment. Finally, the energy efficiency of emulsification methods is discussed, as well as highlighting some complications with the presented theory, in addition to some general comments on the future outlook in the area.
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/291b6351-87e4-447b-8710-745dbaabe88e
- author
- Rayner, Marilyn LU
- organization
- publishing date
- 2015
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- host publication
- Engineering Aspects of Food Emulsification and Homogenisation
- editor
- Rayner, Marilyn and Dejmek, Petr
- pages
- 3 - 32
- publisher
- CRC Press
- external identifiers
-
- scopus:85053587492
- ISBN
- 978-1-4665-8043-5
- 978-1-4665-8044-2
- DOI
- 10.1201/b18436-3
- language
- English
- LU publication?
- yes
- id
- 291b6351-87e4-447b-8710-745dbaabe88e
- date added to LUP
- 2016-05-19 19:03:27
- date last changed
- 2024-03-21 23:40:46
@inbook{291b6351-87e4-447b-8710-745dbaabe88e,
abstract = {{This chapter introduces mechanical aspects of the formation and break-up of emulsion droplets. An overview of the most common types of emulsification machines and homogenization devices is provided. Droplet disruption mechanisms are presented considering the forces, length and time scales involved in the various types of flow regimes encountered in the mechanical production of emulsions by different categories of equipment. Finally, the energy efficiency of emulsification methods is discussed, as well as highlighting some complications with the presented theory, in addition to some general comments on the future outlook in the area.}},
author = {{Rayner, Marilyn}},
booktitle = {{Engineering Aspects of Food Emulsification and Homogenisation}},
editor = {{Rayner, Marilyn and Dejmek, Petr}},
isbn = {{978-1-4665-8043-5}},
language = {{eng}},
pages = {{3--32}},
publisher = {{CRC Press}},
title = {{Scales and Forces in Emulsification}},
url = {{http://dx.doi.org/10.1201/b18436-3}},
doi = {{10.1201/b18436-3}},
year = {{2015}},
}