Kurzbeschreibung The mixing of liquids, solids and gases is one of the most common unit operations in the food industry. Other books on mixing are aimed at the chemical industry and so topics specific to food applications are neglected. This volume brings together essential information on the principles and applications of mixing within food processing. Chapters address the underlying principles of mixing, equipment design, novel monitoring techniques and the numerical techniques available to advance the scientific understanding of food mixing. Food mixing applications are described in detail.
