'Emulsions' presentation slideshows

MOISTURE AND TOTAL SOLID ANALYSIS

MOISTURE AND TOTAL SOLID ANALYSIS. SFA3023 Food Analysis. Importance of Moisture Assay. Legal and Labeling Requirements Economic Microbial stability Food Quality Food Processing Operations. Forms of Water in Foods. Free water Water retains its physical properties Capillary water

7.66k views • 44 slides

Lecture 13: Detectors

Lecture 13: Detectors . Visual Track Detectors Electronic Ionization Devices Cerenkov Detectors Calorimeters Phototubes & Scintillators Tricks With Timing Generic Collider Detector. Useful Sections in Martin & Shaw:. Sections 4.3, 4.4, 4.5.

533 views • 37 slides

Data analysis tools for the DFBS

Data analysis tools for the DFBS. Roberto Nesci University La Sapienza, Rome Italy. Overview of the DFBS What can be retrieved from the web interface Instrumental spectral response Instrumental magnitudes and calibration

435 views • 32 slides

Emulsions and Microemulsions

Emulsions and Microemulsions. Emulsion: A dispersion of droplets of one liquid in another, immiscible liquid. Macroemulsions (d > 1000 nm) Miniemulsions (100 nm < d < 1000 nm) Microemulsions ( 10 nm < d < 100 nm). Oil and Water do not mix !!. What we need for making macroemulsions ?.

934 views • 23 slides

Chapter 17

Chapter 17. Water. Section 17.1. Water is a very polar molecule. The oxygen is electronegative. The hydrogens are electropositive. Water molecules are attracted to each other by Hydrogen bonds. The results of these bonds are that water has a: High surface tension

305 views • 19 slides

EMULSIONS

EMULSIONS. Heterogeneous systems consisting of at least one immiscible liquid phase intimately dispersed throughout a second phase in the form of droplets or globules. Thermodynamically unstable mixtures Dispersed particles range in diameter from 0.1 to 100 m m

565 views • 15 slides

Thank You To Our Dairy Bar Co-Chairs!

Thank You To Our Dairy Bar Co-Chairs!. IFT Membership Drive! http://www.ift.org/membership/join.aspx - Pick Student Membership Fill out personal information Choose the journal to which you would like to subscribe

180 views • 10 slides

UAB Ekotakas demulsifiers

UAB Ekotakas demulsifiers. Emulsions are suspension of droplets, greater than 0,1 micron in diameter, consisting of two completely immiscible liquids, one of which is dispersed throughout the other. The most widely used method of treating oil emulsions is chemical demulsification.

332 views • 7 slides

Food Additives

267 views • 4 slides