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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
In the 20 years since the publication of the author’s multi-contributor volume on defoaming, a vast amount of new work has been published and many new insights have been revealed. A cohesive, single-authored book, The Science of Defoaming: Theory, Experiment and Applications provides comprehensive coverage of the topic. It describes the mode of action of antifoams, presenting the relevant theory and the supporting experimental evidence. Beginning with an introductory chapter that discusses the intrinsic properties of foam, the book then describes experimental methods for measuring foam properties important for studying antifoam action and techniques used in establishing the mode of action of antifoams. Since most commercially effective antifoams are oil based, a chapter is devoted to the entry and spreading behavior of oils and the role of thin film forces in determining that behavior. The book reviews the mode of action of antifoams, including theories of antifoam mechanisms and the role of bridging foam films by particles and oil drops. It also addresses issues related to the effect of antifoam concentration on foam formation by air entrainment and the process of deactivation of mixed oil–particle antifoams during dispersal and foam generation. For applications where chemical antifoam use is unacceptable, the text examines mechanical means of defoaming, such as the use of rotary devices and ultrasound. The final chapters consider the application of defoaming in radically different contexts including waterborne latex paints and varnishes, machine washing of textiles, gas–oil separation in crude oil production, and cardiopulmonary bypass surgery. Focusing on the basic science of defoaming, this book presents a balanced view, which also addresses the challenges that may arise for these specific defoaming applications.
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers; the incorporation of neutraceuticals into food colloids; and the consumer perception of taste and texture. Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation. It is suitable for postgraduates and researchers, both in industry and academia.
Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingredients and processing methods. Food Colloids, Biopolymers and Materials describes the physical chemistry and material science underlying the formulation and behaviour of multi-phase food systems and includes: * descriptions of new experimental techniques * recent food colloids research findings * authoritative overviews of conceptual issues Essential new findings are presented and emphasis is placed on the interfacial and gelation properties of food proteins, and the role of colloidal and biopolymer interactions in determining the properties of emulsions, dispersions, gels and foams. Specific topics include: confocal microscopy; diffusing wave spectroscopy; protein-polysaccharide interactions; biopolymer phase separation; fat crystallization; bubble/droplet coalescence; and bulk and surface rheology. This book is the latest addition to the highly regarded food colloid series published by the Royal Society of Chemistry and is of relevance to those working and researching in food science and surface and colloid science.
This book gives the reader an introduction to the field of surfactants in solution as well as polymers in solution. Starting with an introduction to surfactants the book then discusses their environmental and health aspects. Chapter 3 looks at fundamental forces in surface and colloid chemistry. Chapter 4 covers self-assembly and 5 phase diagrams. Chapter 6 reviews advanced self-assembly while chapter 7 looks at complex behaviour. Chapters 8 to 10 cover polymer adsorption at solid surfaces, polymers in solution and surface active polymers, respectively. Chapters 11 and 12 discuss adsorption and surface and interfacial tension, while Chapters 13- 16 deal with mixed surfactant systems. Chapter 17, 18 and 19 address microemulsions, colloidal stability and the rheology of polymer and surfactant solutions. Wetting and wetting agents, hydrophobization and hydrophobizing agents, solid dispersions, surfactant assemblies, foaming, emulsions and emulsifiers and microemulsions for soil and oil removal complete the coverage in chapters 20-25.
This comprehensive reference provided a systematic examination of both the theory and applications of thin liquid films - giving a critical review of major concepts and unresolved or controversial problems, as well as revealing experimental methods. It includes results previously unpublished. Combining the work of 20 leading researchers, Thin Liquid Films furnishes a fundamental overview of thermodynamics of thin liquid films. Generously illustrated with equations, tables and drawling and containing more than 2,200 citations to pertinent literature, this is an authoritative reference for physical, surface, and colloid chemists, biophysicists and physicists; chemical engineers and advanced graduate students in chemistry, chemical engineering, biophysics and physics.
Wetting and Spreading Dynamics explains how surface forces acting at the three-phase contact line determine equilibrium, hysteresis contact angles, and other equilibrium and kinetics features of liquids when in contact with solids or with other immiscible liquids. It examines the interaction of surface forces, capillary forces, and properties of the transition zone between the bulk liquid and solid substrate. Significantly revised and updated, the Second Edition features new chapters that cover spreading of non-Newtonian liquids over porous substrates, hysteresis of contact angles on smooth homogeneous substrates, equilibrium and hysteresis contact angles on deformable substrates, and kinetics of simultaneous spreading and evaporation. Drawing together theory and experimental data while presenting over 150 figures to illustrate the concepts, Wetting and Spreading Dynamics, Second Edition is a valuable resource written for both newcomers and experienced researchers.
Integrating nonequilibrium thermodynamics and kinetic theory, this unique text presents a novel approach to the subject of transport phenomena.
This and its companion volumes 7,8, and 9 document the proceedings of the 6th International Symposium on Surfactants in Solution (SIS) held in New Delhi, India, August 18-22, 1986 under the joint auspices of the Indian Society for Surface Science and Technology, and Indian Institute of Technology, Delhi. As this symposium was a landmark -- it represented the tenth anniversary of this series of symposia -- so it is very apropos to reflect on how these symposia have evolved to their present size and status. The pedigree of this series of symposia goes back to 1976 when the premier symposium in this series was held. Actually in 1976 it was a modest start and it was not possible at that time to gaze at the crystal ball and predict what would be the state of affairs in 1986. For historical purposes, it should be recorded here that the first symposium was held in Albany, NY, under the title "Micellization, Solubilization and Microemulsions"; the second symposium was christened "Solution Chemistry of Surfactants" and was held in Knoxville, TN, in 1978; the venue for the third symposium in 1980 was Potsdam, NY, and it was dubbed "International Symposium on Solution Behavior of Surfactants: Theoretical and Applied Aspects.