Dispersed systems, e.g. emulsions foams, suspensions or powders are commonly found in many industries. Dispersions in general are systems with characteristic structure on micro-scale which determines many of their physical properties and thus the quality and functionality of the products. Their microscopic appearance is often homogenous. Stability, rheology, sensory and optical properties, flocculation, emulsions, surface active agents are knowledge’s necessary to design products with desired properties. A suspension is a two phased system in which a finely divided solid is dispersed in a continuous phase of solid liquid or gas which implies knowledge about powder behaviour to understand the system.
Powder types-cohesive and noncohesive powders, powder dispersion, particle characterisation-density, hardness, surface activities, mechanical hardness, volume, moisture, flow characteristics. Physical and Chemical characteristics, flocculation, surface active agents, capsules, colloids, gels. Flow, caking, agglomeration, segregation, sampling, particle size and shape, distribution and methods that can determine it. Mechanic of braking and size reduction with outside force, agglomerations. Mixing, characterisation of different mixture types. Determining the mixing index – different methods. Powders, emulsions, pellets, gels and suspensions in food industry and pharmaceutics (milling, granulation, compression, coating, tableting, encapsulation).
Lectures: 20 hours
Seminars: 10 hours
Description of course requirements:
Preparation and defense of written seminar and oral exam
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