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Food Mixing in Food Manufacturing
Handbook from C.H.I.P.S.

Food Mixing
Principles and Applications
edited by P. J. Cullen

Food Mixing: Principles and Applications brings together essential information on the principles and applications of mixing within food processing. While there are a number of creditable references covering general mixing, such publications tend to be aimed at the chemical industry and so topics specific to food applications are often neglected.

This book is addressed specifically to the food industry.

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.

Contents

  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 liquid–liquid mixing
  10. Solid–liquid mixing
  11. Gas–liquid mixing
  12. Evaluation of mixing and air bubble dispersion in viscous liquids using numerical simulations
  13. Particulate and powder mixing

Index

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Food Mixing
Principles and Applications
edited by P. J. Cullen

2009 • 304 pages • $223.95 + shipping
Texas residents please add 6.75 % sales tax

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