Engineering Aspects of Food Emulsification and Homogenization

This book describes the state-of-the-art technology and brings together aspects from physical chemistry, fluid mechanics, and chemical engineering. These aspects are the foundation needed for understanding emulsification at more than a rudimentary level. This is the first comprehensive treatment of emulsification including state-of-the art developments and integration of all three aspects available in English. The book’s perspective is that of the unit emulsification process, using fundamental theory from different fields to discuss design and function of different emulsification techniques.