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Author : Marcos Akira D'Ávila
Publisher :
ISBN 13 :
Total Pages : 406 pages
Book Rating : 4.:/5 (68 download)
Download or read book Flow and Characterization of Emulsions by Nuclear Magnetic Resonance written by Marcos Akira D'Ávila and published by . This book was released on 2003 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Tricia Marie Wong
Publisher :
ISBN 13 : 9780438931350
Total Pages : pages
Book Rating : 4.9/5 (313 download)
Download or read book Characterization of Flowing and Static Liquid Mixtures with New, Low Field Magnetic Resonance Experiments written by Tricia Marie Wong and published by . This book was released on 2017 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This dissertation presents and describes two classes of experiments that use permanent magnet based nuclear magnetic resonance (NMR) spectroscopy and magnetic resonance imaging (MRI) to study industrially interesting liquid mixtures. The ultimate implementation of these methods in a factory environment is an underlying goal of this work. Chapter 1 gives an overview and general description of NMR, Chapter 2 describes an application of low field NMR as an industrial sensor for an emulsion breakdown under flow and Chapter 3 provides a description of a new low field NMR experiments that measure dynamics. The first introductory chapter describes some basic NMR from basic principles with highlights on those specifically useful for understanding the dissertation. The two level system is presented to describe some basic NMR pulse sequences and the density matrix is introduced to explain how spin populations change in response to system perturbations. This review establishes the foundation for the measurement and analysis of spin lattice T1 and spin-spin T2 relaxation times. In the liquids presented in this work, the primary mechanism of spin relaxation is the proton-proton dipole-dipole coupling. Consequently, a brief description of dipolar nuclear spin relaxation is presented with efforts made to connect the results from laboratory experiments to macroscopic liquid properties. The second chapter uses NMR relaxometry and MRI to characterize the uniformity of an emulsion flowing through a pipe. Excellent characterization of static emulsion uniformity in the pipe is achieved by spatially mapping the diffusion coefficients. By weighting the signal intensity of a velocity compensated magnetic resonance image with the proton diffusion coefficient, the uniformity of the flowing emulsion is directly displayed as pixel intensity. The approach is used to study fresh and aged emulsions provided by an industrial partner. Large variations in signal intensity indicate emulsion breakdown and uniform signal intensity indicates a stable homogeneous emulsion or a single phase material. The third chapter develops new low field NMR pulse sequences that use steady state free precession (SSFP), or small tip angle pulse trains that yield signals that damp at the time constant T1[superscript SSFP] characteristic of spin lattice relaxation, to study liquid mixtures. Access to SSFP sequences suggest interesting relaxation experiments that correlate rotating frame T1[superscript rho] and laboratory frame T1 with T1[superscript SSFP]. These experiments are attractive to industrial settings as high field superconducting magnets are not required to study multicomponent, ill-defined samples which often display relaxation correlations useful for process control. The new T1[superscript rho] T1[superscript SSFP] and T1T1[superscript SSFP] pulse sequences are performed on n-dodecane, oleic acid, and acetic acid/olive oil mixtures. The results are compared to those from standard T1T2 and T2T2 two dimensional relaxation correlation experiments where T2 is the transverse magnetization relaxation time. The results from all of these experiments consistently report no evidence of exchange in the case of pure liquids and the opposite for an acidified olive oil sample. An advantage of the new correlation pulse sequences are is that they require much less time to accomplish in comparison to the existing approaches. This means that the same information can be found from a liquid mixture in a much shorter time.
Author : Hin-Yun Lee
Publisher :
ISBN 13 :
Total Pages : 248 pages
Book Rating : 4.:/5 (56 download)
Download or read book Characterization of Emulsion Stability by Nuclear Magnetic Resonance written by Hin-Yun Lee and published by . This book was released on 1995 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : G. A. Webb
Publisher : Royal Society of Chemistry
ISBN 13 : 0854043527
Total Pages : 620 pages
Book Rating : 4.8/5 (54 download)
Download or read book Nuclear Magnetic Resonance written by G. A. Webb and published by Royal Society of Chemistry. This book was released on 2005 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: For those wanting to become rapidly acquainted with specific areas of NMR, this title provides unrivalled scope of coverage.
Author : Anilkumar G. Gaonkar
Publisher : Elsevier
ISBN 13 : 0080528945
Total Pages : 465 pages
Book Rating : 4.0/5 (85 download)
Download or read book Characterization of Food written by Anilkumar G. Gaonkar and published by Elsevier. This book was released on 1995-09-27 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods. The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included. This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists.
Author : Johan Sjoblom
Publisher : CRC Press
ISBN 13 : 1420028081
Total Pages : 684 pages
Book Rating : 4.4/5 (2 download)
Download or read book Emulsions and Emulsion Stability written by Johan Sjoblom and published by CRC Press. This book was released on 2005-11-21 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions and Emulsion Stability, Second Edition provides comprehensive coverage of both theoretical and practical aspects of emulsions. The book presents fundamental concepts and processes in emulsified systems, such as flocculation, coalescence, stability, precipitation, deposition, and the evolution of droplet size distribution. The bo
Author : Michael J. McCarthy
Publisher : Springer Science & Business Media
ISBN 13 : 1461520754
Total Pages : 119 pages
Book Rating : 4.4/5 (615 download)
Download or read book Magnetic Resonance Imaging In Foods written by Michael J. McCarthy and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 119 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nuclear magnetic resonance imaging is one of several new experimental tech niques which have rec{ ,tly been applied to food systems. NMR in general and nuclear magnetic resonance imaging are powerful probes of the microscopic and macroscopic changes occurring in foods during processing, storage and utilization. The training that food scientists and food engineers have received in the past has often omitted specific courses in physical chemistry that form the theoretical and practical foundation necessary to fully utilized magnetic resonance experimental techniques. The goal of Magnetic Resonance Imaging in Foods is to introduce food scien tists and food engineers to magnetic resonance imaging and provide a basis for further study. As such the book begins with two chapters of an introductory nature. The first chapter introduces magnetic resonance phenomena, NMR in general, and MRI in detail. Particular emphasis is given to the limitations and typical ranges available for studying particular phenomena, for example, the range of diffusivities that can be studied using commercial grade NMR equipment. Chapter 2 gives a brief introduction to the classical physical model of NMR first introduced by Felix Bloch in 1946 and aspects important to the interpretation of MRI data. This chapter is provided for the researchers and students interested in more details of the basic theory. Chapter 2 can be skipped by those individuals not requiring more information on the basic theory of NMR. The next several chapters of the book are on applications of MRI to food systems.
Author : Siegfried Stapf
Publisher : John Wiley & Sons
ISBN 13 : 3527607196
Total Pages : 646 pages
Book Rating : 4.5/5 (276 download)
Download or read book NMR Imaging in Chemical Engineering written by Siegfried Stapf and published by John Wiley & Sons. This book was released on 2006-05-12 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: How to use nuclear magnetic resonance imaging in chemical engineering. Written by the internationally recognized top experts from academia and industry, this first book dedicated to the topic provides an overview of existing methods and strategies to solve individual problems in chemical engineering. Written in a simple and lively manner and backed by various industrial examples, the book begins with a look at hardware and methods, continuing on to cover porous materials, fluids and flow of increasing complexity from different fields of Chemical Engineering, before finishing off with a review of reactors and reactions. The result allows engineers, industrial and academic researchers and decision-makers to gain a detailed insight into the NMR toolbox, such that they can estimate the benefit of NMR imaging with regard to cost efficiency and scientific results.
Author : Maria Herrera
Publisher : Springer Science & Business Media
ISBN 13 : 1461432553
Total Pages : 68 pages
Book Rating : 4.4/5 (614 download)
Download or read book Analytical Techniques for Studying the Physical Properties of Lipid Emulsions written by Maria Herrera and published by Springer Science & Business Media. This book was released on 2012-03-07 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory and nutritional properties of foods. One of the main properties is stability, which refers to the ability of an emulsion to resist physical changes over time. The development of an effective strategy to prevent undesirable changes in the properties of a particular food emulsion depends on the dominant physicochemical mechanism(s) responsible for the changes. In practice, two or more of these mechanisms may operate in concert. It is therefore important for food scientists to identify the relative importance of each mechanism, the relationship between them, and the factors that influence them, so that effective means of controlling the stability and physicochemical properties of emulsions can be established. Several techniques are used to study the physical behavior and structure of emulsions. Each technique has its advantages and disadvantages and provides different insights into the destabilization mechanisms. Among the oldest methods used to study emulsion stability is visual observation and small deformation rheometry. More recently, other techniques, such as ultrasound profiling, microscopy, droplet size distribution, and measurement of surface concentration to characterize adsorbed protein at the interface, have also been employed. Some of these techniques, such as droplet size distribution, involve some form of dilution. However, dilution disrupts some structures that play an important role in stability. The ability to study the stability of food emulsions in their undiluted form may reveal subtle nuances about their stability. Diffusing wave spectroscopy (DWS), laser scanning confocal microscopy (LSCM), nuclear magnetic resonance (NMR), and Turbiscan are among the more powerful, non-perturbing techniques used to characterized emulsions.
Author : Min Xie
Publisher :
ISBN 13 :
Total Pages : 98 pages
Book Rating : 4.:/5 (29 download)
Download or read book Structure and Dynamics of Microemulsions Using Nuclear Magnetic Resonance written by Min Xie and published by . This book was released on 1990 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 304 pages
Book Rating : 4.:/5 (3 download)
Download or read book Scientific and Technical Aerospace Reports written by and published by . This book was released on 1992 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Taylor & Francis Group
Publisher : CRC Press
ISBN 13 : 9780367577957
Total Pages : 688 pages
Book Rating : 4.5/5 (779 download)
Download or read book Emulsions and Emulsion Stability written by Taylor & Francis Group and published by CRC Press. This book was released on 2020-06-30 with total page 688 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions and Emulsion Stability, Second Edition provides comprehensive coverage of both theoretical and practical aspects of emulsions. The book presents fundamental concepts and processes in emulsified systems and explains how to predict emulsion stability and determine droplet sizes in a variety of emulsion systems. The authors discuss spontaneous emulsification and the formation of "nanoemulsions," electrocoalescence, and variables that contribute to the inversion in emulsion systems. Several chapters emphasize applications such as emulsification encountered in oil spills, asphalt, chemical flooding, acid crude oils, and large-scale industrial wastewater treatment. The survey of experimental characterization methods highlights the importance of thin liquid films in colloidal systems and assesses different NMR applications, ultrasound characterization, video microscopy, and other on-line instrumentation. Features, Defines fundamental concepts such as flocculation, coalescence, stability, precipitation, deposition, and droplet size distribution, Covers experimental characterization, technical systems, separation technology, and a variety of models for the separation performance, Discusses how highly concentrated emulsions can be used as templates for solid, macroporous foams, Offers essential background to the isolation, separation, and characterization of individual acids occurring in crude oils, Explains the use of video microscopy as a technique to monitor on-line the droplet size distribution in product lines from the separator and online instrumentation, Deals with using conductivity measurements as an alternative to online instrumentation, Completely revised and expanded, this second edition of Emulsions and Emulsion Stability offers a well-rounded collection of knowledge that is applicable to all academic and industrial scientists and researchers in the fields of surfactant and emulsion science. Book jacket.
Author : Nesli Sozer
Publisher : Springer
ISBN 13 : 3319247352
Total Pages : 357 pages
Book Rating : 4.3/5 (192 download)
Download or read book Imaging Technologies and Data Processing for Food Engineers written by Nesli Sozer and published by Springer. This book was released on 2016-01-19 with total page 357 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food products are complex in nature which makes their analysis difficult. Different scientific disciplines such as biochemistry, microbiology, and nutrition, together with engineering concepts are involved in their characterization. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology. Image analysis protocols and techniques can be used in food structure analysis and process monitoring. Therefore, food structure imaging is crucial for various sections of the food chain starting from the raw material to the end product. This book provides information on imaging techniques such as electron microscopy, laser microscopy, x-ray tomography, raman and infrared imaging, together with data analysis protocols. It addresses the most recent advances in imaging technologies and data analysis of grains, liquid food systems (i.e. emulsions and gels), semi-solid and solid foams (i.e. bakery products, dough, expanded snacks), protein films, fruits and vegetable confectionery and nuts. This book also: Provides in-depth view of raw material characterization and process control Covers structure-functionality and structure-texture relationships Reviews applications to emerging areas of food science with an insight into future trends
Author : David Julian McClements
Publisher : CRC Press
ISBN 13 : 1420039431
Total Pages : 633 pages
Book Rating : 4.4/5 (2 download)
Download or read book Food Emulsions written by David Julian McClements and published by CRC Press. This book was released on 2004-12-16 with total page 633 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods. Revised and expanded to reflect recent developments, this s
Author :
Publisher :
ISBN 13 :
Total Pages : 952 pages
Book Rating : 4.:/5 (31 download)
Download or read book Fossil Energy Update written by and published by . This book was released on 1986 with total page 952 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Kamel A. Abd-Elsalam
Publisher : Elsevier
ISBN 13 : 0323885918
Total Pages : 474 pages
Book Rating : 4.3/5 (238 download)
Download or read book Bio-Based Nanoemulsions for Agri-Food Applications written by Kamel A. Abd-Elsalam and published by Elsevier. This book was released on 2022-08-04 with total page 474 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent agricultural, food, and pharmaceutical research focuses attention on the development of delivery systems that can encapsulate, protect, and deliver natural compounds. Nanoemulsions are recognized as the best delivery systems for natural-origin nutraceuticals and phytochemicals, having many agri-food applications. Bio-based Nanoemulsions for Agri-Food Applications provides information on food-grade nanoemulsions and their application in agriculture and the food industry. This book covers concepts, techniques, current advances, and challenges in the formulation of the application of emerging food grade nanoemulsions. Particular attention is placed on food-grade nanoemulsion production methods and components used, such as plant/microbial products, biosurfactants, cosurfactants, emulsifiers, ligand targets, and bioactive/functional ingredients. This is an important reference source for materials scientists, engineers and food scientists who are looking to understand how nanoemulsions are being used in the agri-food sector. Provides an overview of a range of bio-based nanoemulsions used in the agrifood sector Explores how nanotechnology improves the properties of bio-based emulsions Assesses the major challenges of manufacturing nanoemulsions at an industrial scale
Author : P. Somasundaran
Publisher : CRC Press
ISBN 13 : 9780849396038
Total Pages : 1014 pages
Book Rating : 4.3/5 (96 download)
Download or read book Encyclopedia of Surface and Colloid Science written by P. Somasundaran and published by CRC Press. This book was released on 2006 with total page 1014 pages. Available in PDF, EPUB and Kindle. Book excerpt:
