Food Mixing: Principles and Applications

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