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Food Mixing : Principles and Applications.

Author: Dr P J Cullen
Publisher: Chichester : John Wiley & Sons, 2009.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Database:WorldCat
Summary:
The mixing of liquids, solids and gases is one of the most common unit operations in the food industry. Mixing increases the homogeneity of a system by reducing non-uniformity or gradients in composition, properties or temperature. Secondary objectives of mixing include control of rates of heat and mass transfer, reactions and structural changes. In food processing applications, additional mixing challenges include  Read more...
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Details

Genre/Form: Electronic books
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Dr P J Cullen
ISBN: 9781444309881 1444309889
OCLC Number: 609843910
Description: 1 online resource (320 pages)
Contents: Cover; Contents; Contributors; 1 Mixing in the food industry: trends and challenges; 2 Mixing fundamentals; 3 Kinematics of flow and mixing mechanisms; 4 Rheology and mixing; 5 Equipment design; 6 Mixing scale-up; 7 Monitoring and control of mixing operations; 8 Computational fluid mixing; 9 Immiscible liquidliquid mixing; 10 Solidliquid mixing; 11 Gasliquid mixing; 12 Evaluation of mixing and air bubble dispersion in viscous liquids using numerical simulations; 13 Particulate and powder mixing; Index; Colour plates.

Abstract:

The mixing of liquids, solids and gases is one of the most common unit operations in the food industry. Mixing increases the homogeneity of a system by reducing non-uniformity or gradients in composition, properties or temperature. Secondary objectives of mixing include control of rates of heat and mass transfer, reactions and structural changes. In food processing applications, additional mixing challenges include sanitary design, complex rheology, desire for continuous processing and the effects of mixing on final product texture and sensory profiles. Mixing ensures delivery of a product wi.

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-The book will be used by engineers and scientists who need to select mixing equipment for processing applications, and will assist in solving mixing problems that occur in the food, pharmaceutical, Read more...

 
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