15 Mixing Emulsification And Size Reduction

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513 15 Mixing, Emulsification and Size Reduction James G. Brennan 15.1 Mixing (Agitation, Blending) 15.1.1 Introduction Mixing is a unit operation widely used in food processing. Many ...

Filetype PDF | Posted on 15 Feb 2023 | 2 years ago

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...Mixing emulsification and size reduction james g brennan agitation blending introduction is a unit operation widely used in food processing many definitions of this term have been proposed one the simplest an which uniform combination two or more components formed addition to together operations may bring about other desir able changes materials being mixed such as mechanical working dough promotion heat transfer freezing ice cream facilitating chemical biological reactions fermentation mix ing be liquids pastes dry solids gases degree uni formity attainable varies depending on nature case low viscosity miscible highly soluble sol ids high uniformity less intimate likely occur viscous combining immiscible usually requires specialised equipment covered under section efficient utilisation energy another criterion easily vis cosity compared with moderate impeller mixer most commonly type for than poise n s m consists impellers fixed rotating shaft immersed liquid rotate they create curren...

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Category: Uncategorized / Uncategorized
Posted on: 15 Feb 2023 | 2 years ago
Tag: download pdf, mixing, emulsification, size, reduction,
Filetype: PDF
File size: 0.37 MB
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