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Author: Reinhard Miller
Publisher: CRC Press
ISBN: 9004175865
Category : Science
Languages : en
Pages : 699
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Book Description
This is the first book on interfacial rheology. It aims to describe both its history as well as the current, most frequently used experimental techniques for studying dilational and shear rheology of layers at liquid/gas and liquid/liquid interfaces. The book opens with a chapter on the fundamentals of interfacial rheology. All (16) contributions include the theoretical basis for the presented methodologies, and experimental examples are given.
Author: Reinhard Miller
Publisher: CRC Press
ISBN: 9004175865
Category : Science
Languages : en
Pages : 699
Get Book
Book Description
This is the first book on interfacial rheology. It aims to describe both its history as well as the current, most frequently used experimental techniques for studying dilational and shear rheology of layers at liquid/gas and liquid/liquid interfaces. The book opens with a chapter on the fundamentals of interfacial rheology. All (16) contributions include the theoretical basis for the presented methodologies, and experimental examples are given.
Author: Howard Brenner
Publisher: Elsevier
ISBN: 1483292274
Category : Science
Languages : en
Pages : 577
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Book Description
This textbook is designed to provide the theory, methods of measurement, and principal applications of the expanding field of interfacial hydrodynamics. It is intended to serve the research needs of both academic and industrial scientists, including chemical or mechanical engineers, material and surface scientists, physical chemists, chemical and biophysicists, rheologists, physiochemical hydrodynamicists, and applied mathematicians (especially those with interests in viscous fluid mechanics and continuum mechanics).As a textbook it provides materials for a one- or two-semester graduate-level course in interfacial transport processes. It may also be noted that, while separate practical and theoretical subdivisions of material have been introduced, a kind of cross-emphasis is often stressed: (i) to the academic scientist, or the importance of understanding major applications of interfacial transport; and (ii) to the industrial scientist, of the importance of understanding the underlying theory.
Author: Reinhard Miller
Publisher: CRC Press
ISBN: 9047429303
Category : Science
Languages : en
Pages : 695
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Book Description
This is the first book on interfacial rheology. It aims to describe both its history as well as the current, most frequently used experimental techniques for studying dilational and shear rheology of layers at liquid/gas and liquid/liquid interfaces. The book opens with a chapter on the fundamentals of interfacial rheology. All (16) contributions i
Author: Erik Michael Freer
Publisher:
ISBN:
Category :
Languages : en
Pages : 472
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Book Description
Author: Jasim Ahmed
Publisher: Woodhead Publishing
ISBN: 0128239840
Category : Technology & Engineering
Languages : en
Pages : 786
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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
Author: Johan Sjoblom
Publisher: CRC Press
ISBN: 9781420029581
Category : Science
Languages : en
Pages : 766
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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.
Author: Marek Ochowiak
Publisher: Springer
ISBN: 3319739786
Category : Science
Languages : en
Pages : 465
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Book Description
This book focuses on Chemical Engineering and Processing, covering interdisciplinary innovation technologies and sciences closely related to chemical engineering, such as computer image analysis, modelling and IT. The book presents interdisciplinary aspects of chemical and biochemical engineering interconnected with process system engineering, process safety and computer science.
Author: Crispulo Gallegos
Publisher: EOLSS Publications
ISBN: 1848263198
Category :
Languages : en
Pages : 498
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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.
Author: Tharwat F. Tadros
Publisher: John Wiley & Sons
ISBN: 3527604537
Category : Science
Languages : en
Pages : 654
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Book Description
While currently available titles either focus on the basics or on very specific subtopics, this text meets the need for a comprehensive survey of surfactants and their properties, with a strong emphasis on applications and their correlation to the fundamentals. The author covers their classification, physical properties, phase behavior, adsorption, effects - such as wetting, spreading and adhesion - as well as industrial applications in personal care and cosmetics, pharmaceuticals, agrochemicals and food products. Professor Tadros is a well-known expert on the topic of surfactants, with much experience in colloid science. Here, he uses his industrial experience to close the gap between fundamentals of surfactants and their relevance and applications in practice.
Author: Helen S. Joyner
Publisher: Springer Nature
ISBN: 303027134X
Category : Technology & Engineering
Languages : en
Pages : 413
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Book Description
Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and factors that impact those behaviors. Special concentration is given to the relationships among semisolid food structures and mechanical properties and textures. The second section of this work presents a series of case studies on acid milk gels and yogurt which provide a practical illustration of the concepts presented in the preceding chapters, allowing readers to gain both conceptual knowledge of semisolid food rheology and an understanding of how that knowledge can be applied to a food system of choice. Individual components, processing parameters, and storage conditions can dramatically impact food functional properties and textures. Changing any of these factors can cause significant microstructural alterations resulting in undesirable changes in product stability, functionality and texture. The lack of knowledge of how these factors impact the final food properties makes development of new food products a process of empirical trial rather than intentional design. A fundamental understanding food structure, function and texture relationships is critical for targeted design of food products. This text is a valuable reference for researchers looking to gain an understanding of how rheology works in semisolid food design and processing.
