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General Principles ...
General Principles of Nanoemulsion Formation by High-Energy Mechanical Methods
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- Håkansson, Andreas (author)
- Kristianstad University,Food and Meals in Everyday Life (MEAL),Department of Food and Meal Science,Avdelningen för mat- och måltidsvetenskap
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- Rayner, Marilyn (author)
- Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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Mahdi, Seid (creator_code:editor_t)
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Julian, David (creator_code:editor_t)
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(creator_code:org_t)
- ISBN 9780128118382
- Docklands, Victoria : Elsevier, 2018
- 2018
- English 37 s.
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In: Nanoemulsions : Formulation, Applications, and Characterization - Formulation, Applications, and Characterization. - Docklands, Victoria : Elsevier. - 9780128118382 - 9780128118399 ; , s. 103-139, s. 103-139
- Related links:
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http://dx.doi.org/10...
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https://doi.org/10.1...
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Abstract
Subject headings
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- Emulsion formation is a challenging task. Breaking a large drop into smaller fragments gives rise to an increase in the total interfacial area and, consequently, in the interfacial energy. External energy must, therefore, be supplied to form an emulsion. Nanoemulsion formation is even more challenging since small drops require even higher interfacial energy.The high-energy methods are designed to supply the energy required for emulsification by subjecting it to a disruptive hydrodynamic stress, that is, laminar or turbulent shear or cavitation. This chapter provides an overview of the current understanding of the mechanical principles of the high-energy methods. It discusses how they give rise to emulsification, both in terms of the traditional stress-balance description and of dynamic theories of emulsification. Special emphasis is placed on the difference between forming micrometer range emulsions and nanoemulsions.
Subject headings
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
Keyword
- Cavitation
- Coalescence
- Drop breakup
- Emulsification
- Fragmentation
- Laminar shear
- Turbulent stress
Publication and Content Type
- kap (subject category)
- ref (subject category)
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