1. Edition - September 2009
175.- Euro
2009. 304 Pages, Hardcover
- Handbook/Reference Book -
ISBN-10: 1-4051-7754-3
ISBN-13: 978-1-4051-7754-2 - John Wiley & Sons






Sample Chapter

Short description
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.

From the contents
1. Introduction.

2. Mixing fundamentals.

3. Food rheology.

4. Laminar and turbulent mixing.

5. Equipment design.

6. Mixing scale-up.

7. Monitoring & controlling mixing.

8. Computational fluid mixing.

9. Immiscible liquid - liquid mixing.

10. Solid - liquid mixing.

11. Mixing viscous liquids & cohesive materials.

12. Gas - liquid mixing.

13. Particulate & powder mixing