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Essential text on the practical application and theory of colloidal suspension rheology, written by an international coalition of experts.
Presented in an accessible and introductory manner, this is the first book devoted to the comprehensive study of colloidal suspensions.
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.
This book provides a review of the current understanding of the behavior of non-spherical particle suspensions providing experimental results, rheological models and numerical modeling. In recent years, new models have been developed for suspension rheology and as a result applications for nanocomposites have increased. The authors tackle issues within experimental, model and numerical simulations of the behavior of particle suspensions. Applications of non-spherical particle suspension rheology are widespread and can be found in organic matrix composites, nanocomposites, biocomposites, fiber-filled fresh concrete flow, blood and biologic fluids. - Understand how to model and predict the final microstructure and properties of particle suspensions - Explores nano, micro, meso and macro scales - Rheology, thermomechanical and electromagnetic physics are discussed
Presenting a unique perspective on state-of-the-art physical gels, this interdisciplinary guide provides a complete, critical analysis of the field and highlights recent developments. It shows the interconnections between the key aspects of gels, from molecules and structure through to rheological and functional properties, with each chapter focusing on a different class of gel. There is also a final chapter covering innovative systems and applications, providing the information needed to understand current and future practical applications of gels in the pharmaceutical, agricultural, cosmetic, chemical and food industries. Many research teams are involved in the field of gels, including theoreticians, experimentalists and chemical engineers, but this interdisciplinary book collates and rationalises the many different points of view to provide a clear understanding of these complex systems for researchers and graduate students.
Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.
Fabrication, Characterization, Applications