Foams: Physics, Chemistry, and StructureAshley J. Wilson Foams and froths are an important feature of everyday life; one only has to think of shaving foam, foam upholstery, fire fighting foam, bread, bear head, and ice cream. Less obvious but equally important are the foams and foaming processes which are being exploited in ever more complex and imaginative ways in industry. However, the unusual nature of foams, the fact that they are neither solids or liquids, and their very fragility has prevented scientists from obtaining a thorough understanding of even the basic principles of foam formation and stability. This volume presents papers on the physics, chemistry, structure and ultrastructure of foams by contributors from a wide range of backgrounds and research disciplines. The aim of the book is to present a unique multi-disciplinary cross section of work currently being undertaken on the subject of foams. |
Contents
Principles of Foam Formation and Stability | 1 |
Basic Principles and Model Calculations | 17 |
Protein Adsorption at Liquid Interfaces and the Relationship | 39 |
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Common terms and phrases
a-lactalbumin activated sludge adsorbed adsorption aeration AFFF air bubbles apparent viscosity aqueous phase B-lactoglobulin Berger branchpipe bulk capillary cell Chem Colloid contact angle continuous phase diameter diffusion displacement displacing fluid drainage effect emulsions expansion ratio experimental extinguishment fat globules film fire flow of foam fluid fluoroprotein foam concentrate foam flow foam lamellae foam quality foam stability foamability foaming agent foaming properties formation freezing fuel hydrophobicity ice cream increase injection interactions interface interfacial tension lamellae Laplace pressure liquid lysozyme Marangoni effect Marsden measured mechanism method molecular molecules Newtonian fluid observed Ostwald ripening particles Plateau border polymer pore porous medium pressure drop produced protein foam reduced residual rheological sand pack shear Soc Pet Eng solid specimen stabilised stable foams structure studies surface active surface tension surface viscosity surfactant temperature thickness thin velocity volume wall yield stress
References to this book
New Ingredients in Food Processing: Biochemistry and Agriculture Gunnar Linden,Denis Lorient Limited preview - 1999 |
New Ingredients in Food Processing: Biochemistry and Agriculture G Linden,D Lorient No preview available - 1999 |