Disperse systems

Course Coordinator

ECTS points:


Course number:

Course Description

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


No. Title
1. Wang,   Yang; Liu, Wenjie; Chen, Xiao Dong; et al. (2016) Micro-encapsulation   and stabilization of DHA containing fish oil in protein-based emulsion   through mono-disperse droplet spray dryer ; JOURNAL OF FOOD   ENGINEERING  175 pp.   74-84
2. Tharwat F.   Tadros (editor) Dispersion of Powders in Liquids and   Stabilization of Suspensions, Willey-VCH   verlag, Germany, 2012
3. M. Takeo: Disperse systems, Willey-VCH verlag, Germany, 1999
4. Benković, I. Bauman(2011)   Oblaganje čestica u prehrambenoj industriji, , Croatian journal of Food   Technology, Biotechnology and Nutrition 6 (1-2) pp. 13-24
5. Schuldt, S.;   Boden, L.; Schneider, Y.; et al. (2016) Pre-crack   cutting properties of viscoelastic food models ; JOURNAL OF FOOD   ENGINEERING   169     pp. 272-277  
6. T.F. Tadros: Formulation of Disperse Systems,   John Wiley &   Sons, Inc.2014
7. J.P.K. Seville: Processing   of Particulate Solids, Chapman & Hall, London, 1997
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