Characterization Of Liquids Nano And Microparticulates And Porous Bodies Using Ultrasound

Two key words define the scope of this book: 'ultrasound' and 'colloids'. Historically, there has been little real communication between disciples of these two fields. Although there is a large body of literature devoted to ultrasound phenomenon in colloids, there is little recognition that such phenomena may be of real importance for both the development, and application, of Colloid Science. From the other side, colloid scientists have not embraced acoustics as an important tool for characterizing colloids. The lack of any serious dialogue between these scientific fields is the biggest motivation behind this book. For colloidal systems, ultrasound provides information on three important areas of particle characterization: Particle sizing, Rheology, and Electrokinetics. This book primarily targets scientists who consider colloids as their major object of interest. As such we emphasize those aspects of acoustics that are important for colloids, and thereby neglect many others. On the other hand, scientists working with ultrasound who are already familiar with the subject will find several important new developments.

Characterization of Liquids, Dispersions, Emulsions and Porous Materials Using Ultrasound, Third Edition, presents a scientific background for novel methods of characterizing homogeneous and heterogeneous liquids (dispersions, emulsions, and gels) as well as porous materials. Homogeneous liquids are characterized in rheological terms, whereas particle-size distribution and zeta potential are parameters of heterogeneous liquids. For porous materials, porosity, pore size, and zeta potential are output characteristics. These methods are based on ultrasound, which opens an opportunity for simplifying the sample preparation by eliminating dilution. This in turn, makes measurements faster, easier, precise, suitable for accurate quality control, PAT, and formulation of complex systems. This book provides theoretical background of acoustics, rheology, colloid science, electrochemistry, and other relevant scientific fields, describing principles of existing instrumentation and, in particular, commercially available instruments. Finally, the book features an extensive list of existing applications. Presents a theoretical multi-disciplinary background of several new ultrasound analytical techniques in one place Validates the theoretical basis of several new analytical techniques Compares the efficiency and applications of various ultrasound techniques Lists many ultrasound applications in colloid chemistry Contains an extensive bibliography on this multidisciplinary topic

Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications. The mechanisms involved in food analysis and process monitoring and in food process intensification will be shown. Part II: Low intensity ultrasound applications Low intensity ultrasound applications have been used for non-destructive food analysis as well as for process monitoring. Ultrasonic techniques, based on velocity, attenuation or frequency spectrum analysis, may be considered as rapid, simple, portable and suitable for on-line measurements. Although industrial applications of low-intensity ultrasound, such as meat carcass evaluation, have been used in the food industry for decades, this section will cover the most novel applications, which could be considered as highly relevant for future application in the food industry. Chapters addressing this issue will be divided into three subsections: (1) food control, (2) process monitoring, (3) new trends. Part III: High intensity ultrasound applications High intensity ultrasound application constitutes a way to intensify many food processes. However, the efficient generation and application of ultrasound is essential to achieving a successful effect. This part of the book will begin with a chapter dealing with the importance of the design of efficient ultrasonic application systems. The medium is essential to achieve efficient transmission, and for that reason the particular challenges of applying ultrasound in different media will be addressed. The next part of this section constitutes an up-to-date vision of the use of high intensity ultrasound in food processes. The chapters will be divided into four sections, according to the medium in which the ultrasound vibration is transmitted from the transducers to the product being treated. Thus, solid, liquid, supercritical and gas media have been used for ultrasound propagation. Previous books addressing ultrasonic applications in food processing have been based on the process itself, so chapters have been divided in mass and heat transport, microbial inactivation, etc. This new book will propose a revolutionary overview of ultrasonic applications based on (in the authors’ opinion) the most relevant factor affecting the efficiency of ultrasound applications: the medium in which ultrasound is propagated. Depending on the medium, ultrasonic phenomena can be completely different, but it also affects the complexity of the ultrasonic generation, propagation and application. In addition, the effect of high intensity ultrasound on major components of food, such as proteins, carbohydrates and lipids will be also covered, since this type of information has not been deeply studied in previous books. Other aspects related to the challenges of food industry to incorporate ultrasound devices will be also considered. This point is also very important since, in the last few years, researchers have made huge efforts to integrate fully automated and efficient ultrasound systems to the food production lines but, in some cases, it was not satisfactory. In this sense, it is necessary to identify and review the main related problems to efficiently produce and transmit ultrasound, scale-up, reduce cost, save energy and guarantee the production of safe, healthy and high added value foods.

This title is a greatly expanded and updated second edition of the original volume published by Elsevier in 1986. New material has been integrated with the original content in an organized and comprehensive manner. Five new chapters have been included, which review over one and a half decades of research into lipid-coated microbubbles (LCM) and their medical applications. The new chapters contain much experimental data, which is examined in detail, along with relevant current literature. This current edition builds on the original work in effectively filling the gap in the market for a comprehensive account of the surfactant stabilization of coated microbubbles. Presents updated results from extensive multidisciplinary research on coated microbubbles Greatly expanded and updated 2nd edition, with five new chapters Fills the gap for a comprehensive and up-to-date account of subject matter

This book reviews the various applications of nanotechnology in human health. The introductory chapters focus on the classifications, types, synthesis, and characterization of various types of nanomaterials, while subsequent chapters highlight current applications of nanomaterials in the diagnosis and treatment of microbial and viral infections, and also in stem cell biology and regenerative medicine. Further, the book explores the potential role of nanomaterials in connection with neuronal differentiation, neuronal protection, and neurological diseases. It demonstrates the use of nanotechnology to diagnose and treat genetic disorders, as well as endocrine and metabolic syndrome diseases. It also discusses the ethics and the negative impacts of nanomaterials on human health. Lastly, it examines the intellectual property aspects and government regulations associated with the research, design, and commercialization of nanotechnology-based products. Given its scope, it offers a valuable resource for all researchers and professionals working with nanotechnology-based applications in human health.

The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures. Food microstructures reviews best practice and new developments in the determination of food microstructure. After a general introduction, chapters in part one review the principles and applications of various spectroscopy, tomography and microscopy techniques for revealing food microstructure, including nuclear magnetic resonance (NMR) methods, environmental scanning electron, probe, photonic force, acoustic, light, confocal and infrared microscopies. Part two explores the measurement, analysis and modelling of food microstructures. Chapters focus on rheology, tribology and methods for modelling and simulating the molecular, cellular and granular microstructure of foods, and for developing relationships between microstructure and mechanical and rheological properties of food structures. The book concludes with a useful case study on electron microscopy. Written by leading professionals and academics in the field, Food microstructures is an essential reference work for researchers and professionals in the processed foods and nutraceutical industries concerned with complex structures, the delivery and controlled release of nutrients, and the generation of improved foods. The book will also be of value to academics working in food science and the emerging field of soft matter. Reviews best practice and essential developments in food microstructure microscopy and modelling Discusses the principles and applications of various microscopy techniques used to discover food microstructure Explores the measurement, analysis and modelling of food microstructures

This book contains articles on innovative biotechnologies for the production and application of biopolymers and their derivatives in various industries. The conference “Intelligent Biotechnologies of Natural and Synthetic Biologically Active Substances: XIII Narochanskie Readings” took place on the base of Belarussian State University (Republic of Belarus, Minsk) and North Caucasus Federal University (Russian Federation, Stavropol) on December 1–3, 2021. The general scope of the book is current issues of biologically active substances (BAS) recovery and preparation methods development and their application in medicine, pharmaceutics, and functional nutrition. A number of original articles are devoted to the actual problems of BAS obtaining and application. A significant part of articles is related to the production of BAS nanocomplexes. Much attention is paid to promising areas of healthy foods biotechnology development and food safety. The book intends to readership specializing in the field of searching for new sources of BAS for their practical use in the framework of innovative pharmaceuticals and functional foods development

Focusing Mesoscales of Multiscale Problems in Chemical Engineering, a volume in the Advances in Chemical Engineering series provides readers with the personal views of recognized authorities who present assessments of the state-of-the-art in the field and help readers develop an understanding of its further evolution. Subjects covered in the book are not limited to the classical chemical engineering disciplines. Contributions connecting chemical engineering to related scientific fields, either providing a fundamental basis or introducing new concepts and tools, are encouraged. This volume aims to create a balance between well developed areas such as process industry, transformation of materials, energy, and environmental issues, and areas where applications of chemical engineering are more recent or emerging. Contains reviews by leading authorities in their respective areas Provides up-to-date reviews of the latest techniques in the modeling of catalytic processes Includes a broad mix of US and European authors, as well as academic/industrial/research institute perspectives Provides discussions on the connections between computation and experimental methods