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Rheology Of Emulsions

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Rheology Essentials of Cosmetic and Food Emulsions

Rheology Essentials of Cosmetic and Food Emulsions Book
Author : Rüdiger Brummer
Publisher : Springer Science & Business Media
Release : 2006-05-27
ISBN : 3540290877
Language : En, Es, Fr & De

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Book Description :

Cosmetic emulsions exist today in many forms for a wide variety of applications, including face and hand creams for normal, dry or oily skin, body milks and lotions, as well as sun-block products. Keeping track of them and their properties is not always easy despite informative product names or partial names (e.g. hand or face cream) that clearly indicate their use and properties. This practical manual provides a detailed overview that describes the key properties and explains how to measure them using modern techniques. Written by an expert in flows and flow properties, it focuses on the application of rheological (flow) measurements to cosmetic and food emulsions and the correlation of these results with findings from other tests. Beginning with a brief history of rheology and some fundamental principles, the manual describes in detail the use of modern viscometers and rheometers, including concise explanations of the different available instruments. But the focus remains on practical everyday lab procedures: how to characterize cosmetic and food emulsions with different rheological tests such as temperature, time, stress and strain, both static and dynamic. Also the critical topic of how the results correlate with other important product characteristics, for instance, skin sensation, pumping performance, stability etc. is carefully explored. Many pictures, illustrations, graphs and tables help readers new to the measurement of cosmetic emulsions in their daily work as well as to the more experienced who seek additional special tips and tricks.

Rheology of Emulsions

Rheology of Emulsions Book
Author : Philip Sherman
Publisher : Pergamon
Release : 1963
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Rheology of Emulsions book written by Philip Sherman, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

Emulsion Formation and Stability

Emulsion Formation and Stability Book
Author : Tharwat F. Tadros
Publisher : John Wiley & Sons
Release : 2013-06-04
ISBN : 3527647961
Language : En, Es, Fr & De

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Book Description :

The importance of emulsification techniques, their use in the production of nanoparticles for biomedical applications as well as application of rheological techniques for studying the interaction between the emulsion droplets is gathered in this reference work. Written by some of the top scientists within their respective fields, this book covers such topics as emulsions, nano-emulsions, nano-dispersions and novel techniques for their investigation. It also considers the fundamental approach in areas such as controlled release, drug delivery and various applications of nanotechnology.

An Introduction to Rheology

An Introduction to Rheology Book
Author : Howard A. Barnes,John Fletcher Hutton,K. Walters
Publisher : Elsevier
Release : 1989-06
ISBN : 9780444871404
Language : En, Es, Fr & De

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Book Description :

This text introduces the subject of rheology in terms understandable to non-experts and describes the application of rheological principles to many industrial products and processes.

Rheology of Dispersions

Rheology of Dispersions Book
Author : Tharwat F. Tadros
Publisher : John Wiley & Sons
Release : 2011-07-18
ISBN : 3527632395
Language : En, Es, Fr & De

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Book Description :

A dispersion is a system of unmixable phases in which one phase is continuous and at least one is finely distributed. Examples are found in many industrial applications, including emulsions, suspensions, foams, and geld. The control of their flow characteristics - rheology - is essential in their preparation, long-term physical stability and application. Filling the need for a practical, up-to-date book connecting the stability/instability of the dispersion to its rheological behavior, this title aids in understanding the principles of rheology and the techniques that can be applied. From the contents: * General Introduction * Interparticle Interactions and Their Combination * Principles of Viscoelastic Behavior * Rheology of Suspensions * Rheology of Emulsions * Rheology of Modifiers, Thickeners, and Gels * Use of Rheological Measurements for Assessment and Prediction of the Long-Term Physical Stability of Formulations (Creaming and Sedimentation)

Emulsions

Emulsions Book
Author : Johan Sjöblom
Publisher : Springer Science & Business Media
Release : 2012-12-06
ISBN : 9401124604
Language : En, Es, Fr & De

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Book Description :

Proceedings of the NATO Advanced Research Workshop, Bergen, Norway, June 24-25, 1991

Product Design and Engineering

Product Design and Engineering Book
Author : Ulrich Bröckel,Willi Meier,Gerhard Wagner
Publisher : John Wiley & Sons
Release : 2013-08-02
ISBN : 3527654763
Language : En, Es, Fr & De

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Book Description :

Covering the whole value chain - from product requirements and properties via process technologies and equipment to real-world applications - this reference represents a comprehensive overview of the topic. The editors and majority of the authors are members of the European Federation of Chemical Engineering, with backgrounds from academia as well as industry. Therefore, this multifaceted area is highlighted from different angles: essential physico-chemical background, latest measurement and prediction techniques, and numerous applications from cosmetic up to food industry. Recommended reading for process, pharma and chemical engineers, chemists in industry, and those working in the pharmaceutical, food, cosmetics, dyes and pigments industries.

Surfactants

Surfactants Book
Author : Laurier L. Schramm
Publisher : Cambridge University Press
Release : 2000-03-23
ISBN : 0521640679
Language : En, Es, Fr & De

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Book Description :

This 2000 book provides an introduction to the nature, occurrence, physical properties, propagation, and uses of surfactants in the petroleum industry.

Encyclopedic Handbook of Emulsion Technology

Encyclopedic Handbook of Emulsion Technology Book
Author : Johan Sjoblom
Publisher : CRC Press
Release : 2001-03-16
ISBN : 9781420029581
Language : En, Es, Fr & De

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Book Description :

A discussion of fundamental characteristics, theories and applications for liquid-liquid colloidal dispersions. It profiles experimental and traditional measurement techniques in a variety of emulsified systems, including rheology, nuclear magnetic resonance, dielectric spectroscopy, microcalorimetry, video enhanced microscopy, and conductivity.

Practical Food Rheology

Practical Food Rheology Book
Author : Ian T. Norton,Fotios Spyropoulos,Philip Cox
Publisher : John Wiley & Sons
Release : 2010-12-01
ISBN : 9781444391053
Language : En, Es, Fr & De

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Book Description :

Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing. The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch. Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access. Key features: A uniquely practical approach to the often difficult science of food rheology Includes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist Can be used as a teaching aid on academic or industry-based courses

Cellulose Nanoparticles Volume 1

Cellulose Nanoparticles Volume 1 Book
Author : Janet Scott,Elisabete Frollini,Vijay Kumar Thakur
Publisher : Royal Society of Chemistry
Release : 2021-07-09
ISBN : 1788017935
Language : En, Es, Fr & De

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Book Description :

Cellulose Nanoparticles: Chemistry and Fundamentals covers the synthesis, characterization and processing of cellulose nanomaterials.

Advances in Food Rheology and Its Applications

Advances in Food Rheology and Its Applications Book
Author : Jasim Ahmed,Santanu Basu
Publisher : Woodhead Publishing
Release : 2022-09-13
ISBN : 0128239840
Language : En, Es, Fr & De

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Book Description :

Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties. As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels. Written for food scientists, food technologists, sensory scientists, and others working in academia and industry, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition will be a welcomed and updated reference. Considers the impact of artificial intelligence and machine vision on rheological characterization and process control Presents ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling Covers thermodynamic approach of rheology and interfacial rheology Explains various gel systems rheology, including bogels and organogo gels

Food Emulsions

Food Emulsions Book
Author : Stig Friberg,Kare Larsson,Johan Sjoblom
Publisher : CRC Press
Release : 2003-11-04
ISBN : 0203913221
Language : En, Es, Fr & De

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Book Description :

Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading specialists in the field, the Fourth Edition probes the

Rheology Volume I

Rheology   Volume I Book
Author : Crispulo Gallegos
Publisher : EOLSS Publications
Release : 2010-11-30
ISBN : 1848263198
Language : En, Es, Fr & De

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Book Description :

Rheology is a component of Encyclopedia of Chemical Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty Encyclopedias. Rheology is the study of the flow of matter. It is classified as a physics discipline and focuses on substances that do not maintain a constant viscosity or state of flow. That can involve liquids, soft solids and solids that are under conditions that cause them to flow. It applies to substances which have a complex molecular structure, such as muds, sludges, suspensions, polymers and other glass formers, as well as many foods and additives, bodily fluids and other biological materials. The theme on Rheology focuses on five main areas, namely, basic concepts of rheology; rheometry; rheological materials, rheological processes and theoretical rheology. Of course, many of the chapters contain material from more than one general area. Rheology is an interdisciplinary subject which embraces many aspects of mathematics, physics, chemistry, engineering and biology. These two volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.

Rheology of Complex Fluids

Rheology of Complex Fluids Book
Author : Abhijit P. Deshpande,J. Murali Krishnan,Sunil Kumar
Publisher : Springer Science & Business Media
Release : 2010-09-20
ISBN : 1441964940
Language : En, Es, Fr & De

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Book Description :

The aim of the School on Rheology of Complex fluids is to bring together young researchers and teachers from educational and R&D institutions, and expose them to the basic concepts and research techniques used in the study of rheological behavior of complex fluids. The lectures will be delivered by well-recognized experts. The book contents will be based on the lecture notes of the school.

Food Emulsions

Food Emulsions Book
Author : David Julian McClements
Publisher : CRC Press
Release : 2015-08-21
ISBN : 1498726690
Language : En, Es, Fr & De

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Book Description :

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

Handbook of Industrial Mixing

Handbook of Industrial Mixing Book
Author : Edward L. Paul,Victor A. Atiemo-Obeng,Suzanne M. Kresta
Publisher : John Wiley & Sons
Release : 2004-02-17
ISBN : 0471451444
Language : En, Es, Fr & De

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Book Description :

Handbook of Industrial Mixing will explain the difference and uses of a variety of mixers including gear mixers, top entry mixers, side entry mixers, bottom entry mixers, on-line mixers, and submerged mixers The Handbook discusses the trade-offs among various mixers, concentrating on which might be considered for a particular process. Handbook of Industrial Mixing explains industrial mixers in a clear concise manner, and also: * Contains a CD-ROM with video clips showing different type of mixers in action and a overview of their uses. * Gives practical insights by the top professional in the field. * Details applications in key industries. * Provides the professional with information he did receive in school

Encyclopedia of Membranes

Encyclopedia of Membranes Book
Author : Enrico Drioli,Lidietta Giorno
Publisher : Springer
Release : 2016-07-14
ISBN : 9783662443231
Language : En, Es, Fr & De

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Book Description :

A landmark work covering the major aspects of the science, technology and application of membrane operations and related fields, from basic phenomena to the most advanced applications and future perspectives. Over 1500 concise entries in an A-Z format cover a vibrant field with a multitude of applications in diverse disciplines such as biotechnology, medicine, agro-food and petrochemical industries, environmental protection, as well as drinking water supply. Coverage includes membrane reactors and catalytic design (catalytic membrane reactors). Practically all unit operations of process engineering can be redesigned as membrane unit operations (e. g. membrane distillation, membrane crystallization, membrane stripping, membrane scrubbing). Entries are provided by an international team of experts from academia, research institutions as well as from industry.

Rheology of Emulsions

Rheology of Emulsions Book
Author : Aleksandar M. M. Spasic
Publisher : Academic Press
Release : 2018-04-26
ISBN : 0128138378
Language : En, Es, Fr & De

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Book Description :

Rheology of Emulsions, Volume 22: Electrohydrodynamics Principles studies phenomena at liquid-liquid interfaces, including finely dispersed particles or structures, in particular emulsions, double emulsions and biological cells. The book considers the forces of electrical origin that participate in the physical events at liquid-liquid interfaces, taking into account electron transfer phenomenon and electrodynamics principles. Topics covered are of interest to a broad range of scientists, researchers and graduate students with a basic knowledge of physical chemistry, electromagnetism, fluid mechanics, classical and quantum electrodynamics. The implications and applications of the material presented in the book contribute to the advanced fundamental, applied and engineering research of interfacial electroviscoelastic phenomena. Features a multidisciplinary approach to electron transfer phenomena Introduces a new constitutive model of liquids and a theory of electroviscoelasticity Addresses a broad range of subject field examples that make it useful to various research communities

Proceedings of the Iberian Meeting on Rheology IBEREO 2019

Proceedings of the Iberian Meeting on Rheology  IBEREO 2019  Book
Author : Francisco José Galindo-Rosales,Laura Campo-Deaño,Alexandre M. Afonso,Manuel A. Alves,Fernando T. Pinho
Publisher : Springer Nature
Release : 2019-08-20
ISBN : 3030277011
Language : En, Es, Fr & De

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Book Description :

This book presents the proceedings of IBEREO 2019. This conference addresses the most recent trends in rheology with a special emphasis on both basic science and industrial applications. Papers presented cover different perspectives, like experimental, theoretical and numerical. Topics include Microfluidics and microrheology, Food, Cosmetics and Pharmaceutical Products; Suspensions and Colloids; Rheometry and Experimental Methods; and Polymers and Biopolymers.