Engineering Aspects of Food Emulsification and Homogenization |
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Editor:
| Rayner, Marilyn Dejmek, Petr |
Series title: | Contemporary Food Engineering Ser. |
ISBN: | 978-1-4665-8043-5 |
Publication Date: | May 2015 |
Publisher: | CRC Press LLC
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Book Format: | Hardback |
List Price: | AUD $287.00 |
Book Description:
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This book describes the state-of-the-art technology and brings together aspects from physical chemistry, fluid mechanics, and chemical engineering. These aspects are the foundation needed for understanding emulsification at more than a rudimentary level. This is the first comprehensive treatment of emulsification including state-of-the art developments and integration of all three aspects available in English. The book's perspective is that of the unit emulsification process, using...
More Description
This book describes the state-of-the-art technology and brings together aspects from physical chemistry, fluid mechanics, and chemical engineering. These aspects are the foundation needed for understanding emulsification at more than a rudimentary level. This is the first comprehensive treatment of emulsification including state-of-the art developments and integration of all three aspects available in English. The book's perspective is that of the unit emulsification process, using fundamental theory from different fields to discuss design and function of different emulsification techniques.