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Physico-chemical processes involved in the making of emulsions
To form a fine emulsion, large deformable drops must be broken down by the vigorous application of mechanical energy (Dickinson, 1994, Walstra, 1983 and Walstra and Smulders, 1997). In food processing this can be traditionally achieved using a high-speed mixer, a colloid mill, or a high-pressure valve homogenizer. Thermodynamically speaking, the process is extremely inefficient, with most of the power being dissipated as heat.
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