Emulsification

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Emulsification and Polymerization of Alkyd Resins

Author : Jan W. Gooch
Publisher : Springer Science & Business Media
ISBN 13 : 0306475545
Total Pages : 238 pages
Book Rating : 4.3/5 (64 download)

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Book Synopsis Emulsification and Polymerization of Alkyd Resins by : Jan W. Gooch

Download or read book Emulsification and Polymerization of Alkyd Resins written by Jan W. Gooch and published by Springer Science & Business Media. This book was released on 2005-12-11 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsification of vegetable oil-based resins was a daunting task when the author began his research, but the subsequent technology spawned a generation of stable emulsions for waterborne coatings based on vegetable oil-based alkyd resins, oils and fatty acids. Autoxidative polymerization of emulsified alkyd resins is an innovative and original contribution to emulsion technology, because conventional emulsion-polymerization is not applicable to alkyd resins. Emulsified alkyd particles are polymerized while dispersed in stable aqueous media—an original and patented innovation. Smooth and fa- drying alkyd coatings are generated from non-polymerized emulsions and air-dried with conventional metal driers, and have met with marketing success. The pre-polymerization innovation for emulsified alkyd particles provides very fast air-drying coatings that have potential markets for interior architectural latex coatings and waterborne pressure-sensitive adhesives and inks. The author demonstrates his knowledge of chemical reaction kinetics by employing a combination of oxygen concentration, internal reactor pressure and other reactor variables to finely control the rate and degree of autoxidative polymerization. He meticulously calculates surfactant chemistry by measuring hydrophile-lipophile balance values, and solubility parameters to emulsify characterized resins. The relationship between hydrophi- lipophile values and solubility parameters is shown in explicit equations. Homogenization equipment used during the course of this research to generate emulsions is shown in detailed drawings together with concise particle size and distribution data. The author reports research spawned internationally by his research in the fields of alkyd-acrylic hybrids, polyester and oil-modified urethane resins.

The Theory of Emulsions and Emulsification

Author : William Clayton
Publisher :
ISBN 13 :
Total Pages : 182 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis The Theory of Emulsions and Emulsification by : William Clayton

Download or read book The Theory of Emulsions and Emulsification written by William Clayton and published by . This book was released on 1923 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Engineering Aspects of Food Emulsification and Homogenization

Author : Marilyn Rayner
Publisher : CRC Press
ISBN 13 : 1466580445
Total Pages : 325 pages
Book Rating : 4.4/5 (665 download)

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Book Synopsis Engineering Aspects of Food Emulsification and Homogenization by : Marilyn Rayner

Download or read book Engineering Aspects of Food Emulsification and Homogenization written by Marilyn Rayner and published by CRC Press. This book was released on 2015-04-24 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization d

Resistance of an Oil to Emulsification

Author : Winslow Hobart Herschel
Publisher :
ISBN 13 :
Total Pages : 42 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Resistance of an Oil to Emulsification by : Winslow Hobart Herschel

Download or read book Resistance of an Oil to Emulsification written by Winslow Hobart Herschel and published by . This book was released on 1917 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Novel Membrane Emulsification

Author : Guanghui Ma
Publisher : John Wiley & Sons
ISBN 13 : 3527830847
Total Pages : 373 pages
Book Rating : 4.5/5 (278 download)

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Book Synopsis Novel Membrane Emulsification by : Guanghui Ma

Download or read book Novel Membrane Emulsification written by Guanghui Ma and published by John Wiley & Sons. This book was released on 2023-05-19 with total page 373 pages. Available in PDF, EPUB and Kindle. Book excerpt: Novel Membrane Emulsification Comprehensive resource presenting state-of-the-art of membrane emulsification technology, from principle to practice, with focus on biomedical applications Novel Membrane Emulsification: Principles, Preparation, Processes, and Bioapplications provides comprehensive coverage of membrane emulsification technology by summarizing the principle, preparation, and bioapplications through utilizing uniform particle size, introducing recent development in preparation and applications in the controlled release and delivery of protein/peptide, anticancer drugs and vaccines, and in the bioseparation media and cell culture carriers, and discussing direct, rapid, and rotary membrane emulsification equipments. Novel Membrane Emulsification includes information on: Preparation of hydrophobic microspheres from O/W emulsion, hydrophilic microspheres from W/O emulsion, and microcapsules/composite microspheres from double emulsions, covering preparation from monomer and preformed polymer systems Preparation of small particles by rapid membrane emulsification process Applications of uniform particles in sustained release of protein/peptide drugs, covering strategies to improve encapsulation efficiency and maintain bioactivity of drugs Applications of uniform particles in anticancer drug and vaccine delivery including personalized therapeutic vaccine Applications of uniform particles in protein separation, covering uniform agarose microsphere for protein separation and super-porous microsphere for vaccine separation Novel Membrane Emulsification is an essential resource for scientists and researchers in multiple fields, particularly chemistry, chemical engineering, and materials science, to advance this technique and produce novel materials with controlled characteristics. The text is also a valuable learning resource for biomedical science and bioengineering researchers and students.

Emulsions

Author : Tharwat F. Tadros
Publisher : Walter de Gruyter GmbH & Co KG
ISBN 13 : 3110452243
Total Pages : 242 pages
Book Rating : 4.1/5 (14 download)

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Book Synopsis Emulsions by : Tharwat F. Tadros

Download or read book Emulsions written by Tharwat F. Tadros and published by Walter de Gruyter GmbH & Co KG. This book was released on 2016-03-21 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chapter 1 General Introduction Definition of emulsions and the role of the emulsifier. Classification based on the nature of the emulsifier. Classification based on the structure of the system. General instability problems with emulsions : creaming/sedimentation, flocculation, Ostwald ripening, coalescence and phase inversion. Importance of emulsions in various industrial applications. Chapter 2 Thermodynamics of Emulsion Formation and Breakdown Application of the second law of thermodynamics for emulsion formation : Balance of energy and entropy and non-spontaneous formation of emulsions. Breakdown of the emulsion by flocculation and coalescence in the absence of an emulsifier. Role of the emulsifier in preventing flocculation and coalescence by creating an energy barrier resulting from the repulsive energies between the droplets. Chapter 3 Interaction Forces between Emulsion Droplets Van der Waals attraction and its dependence on droplet size, Hamaker constant and separation distance between the droplets. Electrostatic repulsion resulting from the presence of electrical double layers and its dependence on surface (or zeta) potential and electrolyte concentration and valency. Combination of the van der Waals attraction with double layer repulsion and the theory of colloid stability. Steric repulsion resulting from the presence of adsorbed non-ionic surfactants and polymers. Combination of van der Waals attraction with steric repulsion and the theory of steric stabilisation. Chapter 4 Adsorption of Surfactants at the Oil/Water Interface Thermodynamic analysis of surfactant adsorption and the Gibbs adsorption isotherm. Calculation of the amount of surfactant adsorption and area per surfactant molecule at the interface. Experimental techniques for measuring the interfacial tension. Chapter 5 Mechanism of Emulsification and the Role of the Emulsifier Description of the factors responsible for droplet deformation and its break-up. Role of surfactant in preventing coalescence during emulsification. Definition of the Gibbs dilational elasticity and the Marangoni effect in preventing coalescence. Chapter 6 Methods of Emulsification Pipe flow, static mixers and high speed stirrers (rotor-stator mixer). Laminar and turbulent flow. Membrane emulsification. High pressure homogenisers and ultrasonic methods. Chapter 7 Selection of Emulsifiers The hydrophilic-lipophilic-balance (HLB) and its application in surfactant selection. Calculation of HLB numbers and the effect of the nature of the oil phase. The phase inversion temperature (PIT) method for emulsifier selection. The cohesive energy ratio method for emulsifier selection. Chapter 8 Creaming/Sedimentation of Emulsions and its prevention Driving force for creaming/sedimentation: effect of gravity, droplet size and density difference between the oil and continuous phase. Calculation of the rate of creaming/sedimentation in dilute emulsions. Influence of increase of the volume fraction of the disperse phase on the rate of creaming/sedimentation. Reduction of creaming/sedimentation: Balance of the density of the two phases, reduction of droplet size and effect of addition of ''thickeners'. Chapter 9 Flocculation of Emulsions and its Prevention Factors affecting flocculation. Calculation of fast and slow flocculation rate. Definition of stability ratio and its dependence on electrolyte concentration and valency. Definition of the critical coagulation concentration and its dependence on electrolyte valency. Reduction of flocculation by enhancing the repulsive forces. Chapter 10 Ostwald Ripening and its Reduction Factors responsible for Ostwald ripening : difference in solubility between small and large droplets and the Kelvin equation. Calculation of the rate of Ostwald ripening. Reduction of Ostwald ripening by incorporation of a small amount of highly insoluble oil. Reduction of Ostwald ripening by the use of strongly adsorbed polymeric surfactant and enhancement of the Gibbs elasticity. Chapter 11 Emulsion Coalescence and its Prevention Driving force for emulsion coalescence : Thinning and disruption of the liquid film between the droplets. The concept of disjoining pressure for prevention of coalescence. Methods for reduction or elimination of coalescence : Use of mixed surfactant films, use of lamellar liquid crystalline phases and use of polymeric surfactants. Chapter 12 Phase Inversion and its Prevention Distinction between catastrophic and transient phase inversion. Influence of the disperse volume fraction and surfactant HLB number. Explanation of the factors responsible for phase inversion. Chapter 13 Characterisation of Emulsions Measurement of droplet size distribution : Optical microscopy and image analysis. Phase contrast and polarising microscopyDiffraction methods. Confocal laser microscopy. Back scattering methods Chapter 14 Industrial Application of Emulsions 14.1 Application in Pharmacy 14.2 Application in Cosmetics 14.3 Application in Agrochemicals 14.4 Application in Paints 14.5 Application in the Oil Industry

Emulsifiers in Food Technology

Author : Robert J. Whitehurst
Publisher : John Wiley & Sons
ISBN 13 : 1405147997
Total Pages : 267 pages
Book Rating : 4.4/5 (51 download)

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Book Synopsis Emulsifiers in Food Technology by : Robert J. Whitehurst

Download or read book Emulsifiers in Food Technology written by Robert J. Whitehurst and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 267 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsifiers are essential components of many industrial foodrecipes, whether they be added for the purpose of water/oilemulsification in its simplest form, for textural and organolepticmodification, for shelf life enhancement, or as complexing orstabilising agents for other components such as starch orprotein. Each chapter in this volume considers one of the main chemicalgroups of food emulsifiers. Within each group the structures of theemulsifiers are considered, together with their modes of action.This is followed by a discussion of their production / extractionand physical characteristics, together with practical examples oftheir application. Appendices cross-reference emulsifier types withapplications, and give E-numbers, international names, synonyms andreferences to analytical standards and methods. This is a book for food scientists and technologists,ingredients suppliers and quality assurance personnel.

Nanoemulsions

Author : Seid Mahdi Jafari
Publisher : Academic Press
ISBN 13 : 0128118393
Total Pages : 665 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Nanoemulsions by : Seid Mahdi Jafari

Download or read book Nanoemulsions written by Seid Mahdi Jafari and published by Academic Press. This book was released on 2018-02-24 with total page 665 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. - Summarizes general aspects of food nanoemulsions and their formulation - Provides detailed information on the production, application, and characterization of food nanoemulsion - Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations - Explains preparation of nanoemulsions by both low- and high-energy methods

Emulsification

Author : Kylie M. Tannen
Publisher : Nova Science Publishers
ISBN 13 : 9781628086799
Total Pages : 0 pages
Book Rating : 4.0/5 (867 download)

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Book Synopsis Emulsification by : Kylie M. Tannen

Download or read book Emulsification written by Kylie M. Tannen and published by Nova Science Publishers. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this book, the authors discuss the processes, new technology and current applications of emulsification. Topics include ultrasound-assisted emulsification microextraction; microbial emulsifiers and their environmental applications potential; alternative methods for emulsification; the physical and chemical modifications on emulsifying properties of proteins; low-energy nano-emulsions and their applications as CT blood pool contrast media; and emulsification in mini-channels for biodiesel production.

Cooking Innovations

Author : Amos Nussinovitch
Publisher : CRC Press
ISBN 13 : 143987588X
Total Pages : 380 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Cooking Innovations by : Amos Nussinovitch

Download or read book Cooking Innovations written by Amos Nussinovitch and published by CRC Press. This book was released on 2013-10-09 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt: While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Although there are many books describing hydrocolloids and their industrial uses, Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification is the first scientific book devoted to the unique applications of hydrocolloids in the kitchen, covering both past uses and future innovations. Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein–polysaccharide complex. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook. Each chapter includes recipes demonstrating the particular hydrocolloid’s unique abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate them for large-scale use or as a starting point for novel industrial formulations. The book covers the most commonly used hydrocolloids, namely, agar–agar, alginates, carrageenan and furcellaran, cellulose derivatives, curdlan, egg proteins, galactomannans, gelatin, gellan gum, gum arabic, konjac mannan, pectin, starch, and xanthan gum. It also discusses combining multiple hydrocolloids to obtain novel characteristics. This volume serves to inspire cooking students and introduce food technologists to the many uses of hydrocolloids. It is written so that chefs, food engineers, food science students, and other professionals will be able to cull ideas from the recipes and gain an understanding of the capabilities of each hydrocolloid.

Growth and Development with Special Reference to Domestic Animals

Author : Albert Garland Hogan
Publisher :
ISBN 13 :
Total Pages : 630 pages
Book Rating : 4.:/5 (31 download)

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Book Synopsis Growth and Development with Special Reference to Domestic Animals by : Albert Garland Hogan

Download or read book Growth and Development with Special Reference to Domestic Animals written by Albert Garland Hogan and published by . This book was released on 1926 with total page 630 pages. Available in PDF, EPUB and Kindle. Book excerpt:

A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

Author : Alicia Foundation
Publisher : CRC Press
ISBN 13 : 1466565071
Total Pages : 362 pages
Book Rating : 4.4/5 (665 download)

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Book Synopsis A Chef's Guide to Gelling, Thickening, and Emulsifying Agents by : Alicia Foundation

Download or read book A Chef's Guide to Gelling, Thickening, and Emulsifying Agents written by Alicia Foundation and published by CRC Press. This book was released on 2014-10-24 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. From Alícia Foundation, the culinary research center driven by famed chef Ferran Adrià, A Chef's Guide to Gelling, Thickening, and Emulsifying Agents provides a clear and practical guide for any chef who wants to work with these texturing agents. Collaboration between scientists, technicians, and chefs has resulted in unique and creative culinary uses for many commonly available food texturizing agents. The information in this book is a collection of years of culinary scientific research and the experiences of a diverse group of chefs who are eager to share their practical knowledge and recipes. The book discusses more than 20 carefully tested gelling, thickening, foaming, and emulsifying agents. This book presents each texturizing agent in a simple and practical format. For each agent, the book includes a description of its principal characteristics, easy-to-follow instructions for use, helpful handling tips, and a sample recipe. The Annex includes tables listing all of the texturizing agents, summarizing the relative effectiveness of their gelling, thickening, emulsifying, or foaming properties. These tables can be used to compare the agents by category and functionality.

Food Emulsions

Author : David Julian McClements
Publisher : CRC Press
ISBN 13 : 1498726690
Total Pages : 714 pages
Book Rating : 4.4/5 (987 download)

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Book Synopsis Food Emulsions by : David Julian McClements

Download or read book Food Emulsions written by David Julian McClements and published by CRC Press. This book was released on 2015-08-21 with total page 714 pages. Available in PDF, EPUB and Kindle. Book excerpt: Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co

Scientific Canadian Mechanics' Magazine and Patent Office Record

Author : Canada. Patent Office
Publisher :
ISBN 13 :
Total Pages : 1308 pages
Book Rating : 4.0/5 (981 download)

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Book Synopsis Scientific Canadian Mechanics' Magazine and Patent Office Record by : Canada. Patent Office

Download or read book Scientific Canadian Mechanics' Magazine and Patent Office Record written by Canada. Patent Office and published by . This book was released on 1917 with total page 1308 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Modern Soap and Detergent Industry, Including Glycerol Manufacture: Theory and practice of soap making

Author : Geoffrey Martin
Publisher :
ISBN 13 :
Total Pages : 416 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis The Modern Soap and Detergent Industry, Including Glycerol Manufacture: Theory and practice of soap making by : Geoffrey Martin

Download or read book The Modern Soap and Detergent Industry, Including Glycerol Manufacture: Theory and practice of soap making written by Geoffrey Martin and published by . This book was released on 1924 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt:

American Highway Engineers' Handbook

Author : Arthur Horace Blanchard
Publisher :
ISBN 13 :
Total Pages : 1692 pages
Book Rating : 4.:/5 (89 download)

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Book Synopsis American Highway Engineers' Handbook by : Arthur Horace Blanchard

Download or read book American Highway Engineers' Handbook written by Arthur Horace Blanchard and published by . This book was released on 1919 with total page 1692 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Nanotechnology in Nutraceuticals

Author : Shampa Sen
Publisher : CRC Press
ISBN 13 : 1315353717
Total Pages : 335 pages
Book Rating : 4.3/5 (153 download)

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Book Synopsis Nanotechnology in Nutraceuticals by : Shampa Sen

Download or read book Nanotechnology in Nutraceuticals written by Shampa Sen and published by CRC Press. This book was released on 2016-10-14 with total page 335 pages. Available in PDF, EPUB and Kindle. Book excerpt: While nutraceuticals were verified to be expedient, they often lack stability, bioavailability, and permeability, and nano-nutraceuticals are being developed to afford a solution to the problem. Nanotechnology in Nutraceuticals: Production to Consumption delves into the promises and prospects of the application of nanotechnology to nutraceuticals, addressing concepts, techniques, and production methods. Nutraceuticals retain less stability, efficacy, and bioavailability when entering the human body. To overcome such problems, nanotechnology shows promise when applied as a tool to improve the quality and stability of nutraceuticals. This book discusses metallic nanoparticles and their applications in the food industry with specific application to nutraceuticals. It includes detailed discussion on potential functional properties of nutraceuticals with regard to antimicrobial activity, anti-inflammatory activity, and anti-cancer activity. Since nanoparticles can be toxic past a certain limit, implementing nanotechnology under thoughtful regulations is considered critical. The book addresses these issues with chapters covering the principles for the oversight of nanotechnologies and nanomaterials in nutraceuticals, the implications of regulatory requirements, the ethics and economics of nano-nutraceuticals, and consumer acceptance of nanotechnology based foods.