UNIT OPERATIONS IN FOOD PROCESSING
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Introduction
Material and energy
balances

Fluid-flow theory
Fluid-flow applications
Heat-transfer theory
Heat-transfer
applications

Drying
Evaporation
Contact-equilibrium
separation processes

Mechanical
separations

Size reduction
Mixing
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CHAPTER 12

MIXING

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Introduction
Characteristics of mixtures.
Measurement of mixingsample sizesample compositions
Particle mixingrandom mixturethorough mixture
       mixing index

Mixing of Widely Different Quantitiesmixing in stages
Rates of Mixingmixing times
Energy Input in Mixing

Liquid mixingpropeller mixersPower numberpower consumption
      
Froude number
Mixing equipment
Liquid Mixers
Powder and Particle Mixers
Dough and Paste Mixers
Summary.
Problems.


Examples in this Chapter:

12.1. Mixing salt and magnesium carbonate
12.2. Mixing of yeast into dough
12.3. Vitamin addition to powdered cereal
12.4. Blending starch and dried vegetables for a soup mix
12.5. Mixing time for bread dough
12.6. Blending vitamin concentrate into molasses


Figures in this Chapter:
12.1 Performance of propeller mixers
12.2 Mixers (a) ribbon blender, (b) double-cone mixer
12.3 Kneader
.


Mixing > CHARACTERISTICS OF MIXTURES

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Unit Operations in Food Processing. Copyright © 1983, R. L. Earle. :: Published by NZIFST (Inc.)
NZIFST - The New Zealand Institute of Food Science & Technology