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Engineering Aspects of Food Emulsification and Homogenization

Engineering Aspects of Food Emulsification and Homogenization

Paperback

Series: Contemporary Food Engineering

Technology & EngineeringChemistry

PREORDER - Expected ship date February 1, 2027

ISBN10: 1138894338
ISBN13: 9781138894334
Publisher: CRC Press
Published: Feb 1 2027
Pages: 331
Language: English

Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization describes the state-of-the-art technology and brings together aspects from physical chemistry, fluid mechanics, and chemical engineering. The book explores the unit operations used in emulsification and homogenization processes, using fundamental theory from different fields to discuss design and function of different emulsification techniques.

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Technology & Engineering