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Emulsions : Formation, Stability, Industrial Applications /
Chapter 1 General IntroductionDefinition of emulsions and the role of the emulsifier. Classification based on the nature of the emulsifier. Classification based on the structure of the system. General instability problems with emulsions : creaming/sedimentation, flocculation, Ostwald ripening, coale...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Berlin ; Boston :
De Gruyter,
[2016]
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| Colección: | De Gruyter textbook.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 100 | 1 | |a Tadros, Tharwat F. | |
| 245 | 1 | 0 | |a Emulsions : |b Formation, Stability, Industrial Applications / |c Tharwat F. Tadros. |
| 264 | 1 | |a Berlin ; |a Boston : |b De Gruyter, |c [2016] | |
| 264 | 4 | |c ©2016 | |
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| 505 | 0 | 0 | |t Frontmatter -- |t Preface -- |t Contents -- |t 1. Emulsions: Formation, stability, industrial applications -- |t 2. Thermodynamics of emulsion formation and breakdown -- |t 3. Interaction forces between emulsion droplets -- |t 4. Adsorption of surfactants at the oil/water interface -- |t 5. Mechanism of emulsification and the role of the emulsifier -- |t 6. Methods of emulsification -- |t 7. Selection of emulsifiers -- |t 8. Creaming/sedimentation of emulsions and its prevention -- |t 9. Flocculation of emulsions -- |t 10. Ostwald ripening in emulsions and its prevention -- |t 11. Emulsion coalescence and its prevention -- |t 12. Phase inversion and its prevention -- |t 13. Characterization of emulsions and assessment of their stability -- |t 14. Industrial applications of emulsions -- |t Index. |
| 520 | |a Chapter 1 General IntroductionDefinition of emulsions and the role of the emulsifier. Classification based on the nature of the emulsifier. Classification based on the structure of the system. General instability problems with emulsions : creaming/sedimentation, flocculation, Ostwald ripening, coalescence and phase inversion. Importance of emulsions in various industrial applications. Chapter 2 Thermodynamics of Emulsion Formation and BreakdownApplication of the second law of thermodynamics for emulsion formation : Balance of energy and entropy and non-spontaneous formation of emulsions. Breakdown of the emulsion by flocculation and coalescence in the absence of an emulsifier. Role of the emulsifier in preventing flocculation and coalescence by creating an energy barrier resulting from the repulsive energies between the droplets. Chapter 3 Interaction Forces between Emulsion DropletsVan der Waals attraction and its dependence on droplet size, Hamaker constant and separation distance between the droplets. Electrostatic repulsion resulting from the presence of electrical double layers and its dependence on surface (or zeta) potential and electrolyte concentration and valency. Combination of the van der Waals attraction with double layer repulsion and the theory of colloid stability. Steric repulsion resulting from the presence of adsorbed non-ionic surfactants and polymers. Combination of van der Waals attraction with steric repulsion and the theory of steric stabilisation. Chapter 4 Adsorption of Surfactants at the Oil/Water InterfaceThermodynamic analysis of surfactant adsorption and the Gibbs adsorption isotherm. Calculation of the amount of. | ||
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| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Chemical & Biochemical. |2 bisacsh | |
| 650 | 7 | |a Emulsions |2 fast | |
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| 650 | 7 | |a Emulsion |2 gnd | |
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