Sökning: "Emulsification"

Visar resultat 1 - 5 av 25 avhandlingar innehållade ordet Emulsification.

  1. 1. Dynamic Modelling of Emulsification in High-Pressure Homogenizers

    Författare :Andreas Håkansson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Population Balance Equations; Emulsification; High-Pressure Homogenization; Computational Fluid Dynamics; Mathematical Modelling.;

    Sammanfattning : Different approaches and sub-models for the modelling of emulsification in a high-pressure homogenizer are reviewed and compared in terms of both practical aspects and how well they describe what is currently known on the emulsification process in general and on high-pressure homogenization in particular. Special effort is devoted to comparing the model developments presented in the appended papers to their alternatives and previous suggestions. LÄS MER

  3. 2. Emulsification of Alkyl Ketene Dimer (AKD) -characterization of dispersions and emulsifiers

    Författare :Kristina Mohlin; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; hydrolysis; droplet size; hydrophobizing agent; dispersion; surfactant; AKD; emulsification; viscosity; surface tension; polymer; phase behavior; Alkyl Ketene Dimer;

    Sammanfattning : Alkyl Ketene Dimer (AKD) is a commonly used hydrophobizing agent in the paper industry, introducing capillary absorption barriers for polar liquids, which makes the paper more resistant to liquid penetration. Since AKD is a so-called internal sizing agent it is usually added in the form of a water-borne dispersion. LÄS MER

  4. 3. Membrane emulsification: modelling interfacial and geometric effects on droplet size

    Författare :Marilyn Rayner; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; pore geometry; membrane emulsification; Gases; Surface Evolver; fluid dynamics; plasmas; Gaser; fluiddynamik; plasma; Chemical technology and engineering; Kemiteknik och kemisk teknologi; Food and drink technology; modelling; Livsmedelsteknik;

    Sammanfattning : Emulsification is an important unit operation used in the pharmaceutical, food, and cosmetic industry. Membrane emulsification is a relatively new membrane technology which allows the production of emulsion droplets under controlled conditions with a narrow droplet size distribution. LÄS MER

  5. 4. Physicochemical investigations of Alkyl Ketene Dimer (AKD) emulsions

    Författare :Kristina Mohlin; Chalmers tekniska högskola; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; alkyl ketene dimer; droplet size; phase behavior; AKD; emulsification; dispersion; hydrophobizing agent; surfactant; viscosity; surface tension;

    Sammanfattning : .... LÄS MER

  7. 5. Synthesis and characterization of surfactants based on natural products

    Författare :Peter Piispanen; KTH; []
    Nyckelord :surfactants; surface properties; natural products; melting point; wetting; foaming; dispersion; emulsification; solubility;

    Sammanfattning : .... LÄS MER