Advanced

Chapter 1: Scales and Forces in Emulsification

Rayner, Marilyn LU (2015) In Engineering Aspects of Food Emulsification and Homogenisation 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:
author
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
in
Engineering Aspects of Food Emulsification and Homogenisation
editor
Rayner, Marilyn and Dejmek, Petr
pages
3 - 32
publisher
CRCpress Taylor Ftancis group London
ISBN
978-1-4665-8043-5
DOI
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
2016-07-05 14:57:21
@misc{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},
  editor       = {Rayner, Marilyn and Dejmek, Petr},
  isbn         = {978-1-4665-8043-5},
  language     = {eng},
  pages        = {3--32},
  publisher    = {ARRAY(0x9384d40)},
  series       = {Engineering Aspects of Food Emulsification and Homogenisation },
  title        = {Chapter 1: Scales and Forces in Emulsification},
  url          = {http://dx.doi.org/doi:10.1201/b18436-3},
  year         = {2015},
}