Abstract
This chapter introduces mechanical aspects of the formation and break-up of emulsion droplets. An overview of the most common types of emulsification machines and homogenization devices is provided. Droplet disruption mechanisms are presented considering the forces, length and time scales involved in the various types of flow regimes encountered in the mechanical production of emulsions by different categories of equipment. Finally, the energy efficiency of emulsification methods is discussed, as well as highlighting some complications with the presented theory, in addition to some general comments on the future outlook in the area.
| Original language | English |
|---|---|
| Title of host publication | Engineering Aspects of Food Emulsification and Homogenisation |
| Editors | Marilyn Rayner, Petr Dejmek |
| Place of Publication | Boca Raton, FL |
| Publisher | CRC Press |
| Chapter | 1 |
| Pages | 3-32 |
| ISBN (Electronic) | 978-1-4665-8044-2 |
| ISBN (Print) | 978-1-4665-8043-5 |
| DOIs | |
| Publication status | Published - 2015 |
Subject classification (UKÄ)
- Other Engineering and Technologies