Engineering Aspects of Food Emulsification and Homogenization By Petr Dejmek

Engineering Aspects of Food Emulsification and Homogenization

Features

• Describes state-of the-art technology of emulsification and homogenization processes
• Brings together aspects from physical chemistry, fluid mechanics, and chemical engineering
• Uses fundamental theory from different fields to discuss design and function of different emulsification techniques
• Compares high-energy, low thermodynamic efficiency methods with alternative low-energy, higher efficiency processes

Summary

Emulsions are used widely and produced in large volumes in foods and beverages, and emulsion formation or emulsification is an important unit operation. Emulsification is truly a multidisciplinary phenomenon and an understanding must therefore spring from the combination of (at least) three different scientific specializations. This book describes the state-of the-art technology and brings together aspects from physical chemistry, fluid mechanics and chemical engineering. Together 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. This book is aimed at filling that gap. The book’s perspective will be that of the unit emulsification process, using fundamental theory from different fields to discuss design and function of different emulsification techniques.