is the dispersing of components, one throughout the other. It occurs
in innumerable instances in the food industry and is probably the
most commonly encountered of all process operations. Unfortunately,
it is also one of the least understood. There are, however, some
aspects of mixing which can be measured and which can be of help
in the planning and designing of mixing operations.
CHARACTERISTICS OF MIXTURES
Ideally, a mixing
process begins with the components, grouped together in some container,
but still separate as pure components. Thus, if small samples are taken
throughout the container, almost all samples will consist of one pure component.
The frequency of occurrence of the components is proportional to the fractions
of these components in the whole container.
As mixing then proceeds, samples
will increasingly contain more of the components, in proportions approximating
to the overall proportions of the components in the whole container. Complete
mixing could then be defined as that state in which all samples are found
to contain the components in the same proportions as in the whole mixture.
this state of affairs would only be attained by some ordered grouping
of the components and would be a most improbable result from any practical