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Erschienen in:
2011 | OriginalPaper | Buchkapitel
14. Mixing and Separation
verfasst von : P.G. Smith
Erschienen in: Introduction to Food Process Engineering
Verlag: Springer US
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Abstract
The mixing and/or agitation of liquids, solids and (to a lesser extent) gases is one of the commonest of all operations in the food processing industries. Of the possible combinations of these states, those of principal interest are liquid–liquid mixtures, solid–solid mixtures and liquid–solid mixtures or pastes. However, it is important at this early stage to define exactly what is meant by the terms ‘agitation’ and ‘mixing’ and it is perhaps easiest to do this by considering liquid–liquid systems. The agitation of a liquid may be defined as the establishment of a particular flow pattern within the liquid, usually a circulatory motion within a container. On the other hand mixing implies the random distribution, throughout a system, of two or more initially separate ingredients.