Freezing Colloids: Observations, Principles, Control, and Use

Applications in Materials Science, Life Science, Earth Science, Food Science, and Engineering

Nonfiction, Science & Nature, Technology, Material Science, Engineering, Mechanical
Cover of the book Freezing Colloids: Observations, Principles, Control, and Use by Sylvain Deville, Springer International Publishing
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Author: Sylvain Deville ISBN: 9783319505152
Publisher: Springer International Publishing Publication: January 19, 2017
Imprint: Springer Language: English
Author: Sylvain Deville
ISBN: 9783319505152
Publisher: Springer International Publishing
Publication: January 19, 2017
Imprint: Springer
Language: English

This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field. It is the first book to deal with this phenomenon from a multidisciplinary perspective, and examines the various occurrences, their technological uses, the fundamental phenomena, and the different modeling approaches. Its chapters integrate input from fields as diverse as materials science, physics, biology, mathematics, geophysics, and food science, and therefore provide an excellent point of departure for anyone interested in the topic. 

The main content is supplemented by a wealth of figures and illustrations to elucidate the concepts presented, and includes a final chapter providing advice for those starting out in the field. As such, the book provides an invaluable resource for materials scientists, physicists, biologists, and mathematicians, and will also benefit food engineers, civil engineers, and materials processing professionals.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field. It is the first book to deal with this phenomenon from a multidisciplinary perspective, and examines the various occurrences, their technological uses, the fundamental phenomena, and the different modeling approaches. Its chapters integrate input from fields as diverse as materials science, physics, biology, mathematics, geophysics, and food science, and therefore provide an excellent point of departure for anyone interested in the topic. 

The main content is supplemented by a wealth of figures and illustrations to elucidate the concepts presented, and includes a final chapter providing advice for those starting out in the field. As such, the book provides an invaluable resource for materials scientists, physicists, biologists, and mathematicians, and will also benefit food engineers, civil engineers, and materials processing professionals.

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