Mixing Operations

by Gordon Young

Food Industry Engineering Pty Ltd
P.O. Box 356, Corinda Q 4075, Australia
Email: gyoung@fie.com.au
Received: 2001 August 16; Accepted: 2001 October 25

Keywords: mixing liquids, mixing solids, homogeneity, degree of uniformity, sampling mixtures, mixing index, mixing time, mixing equipment, scaleup of mixing

Goals of this tutorial:

• To describe mixing processes and the factors that lead to effective mixing

• To illustrate the many types of mixing equipment available and to lead the reader

• to understanding which types are most likely to be suitable for various food materials

• To explain the measurement of effective mixing and how to determine appropriate mixing times to get to a desired level of homogeneity

• To provide a brief overview of food forming operations

Sections of this Article

1. What is Mixing?
2. The Mixing of Liquids
3. Mixing Equipment for Liquids
4. The Mixing of Solids
5. Mixing Equipment for Solids
6. Questions on Mixing
7. References

 

Gordon Young is Director of Food Industry Engineering Pty Ltd, based in Brisbane, Australia. The company offers consultancy and training services to the food processing industry, specialising in areas such as thermal processing, drying, and extrusion. He previously taught in areas related to food engineering at the University of Queensland in Australia, and has continuing involvement in the presentation of undergraduate courses to food technology students. The material presented here was developed as part of of a course on unit operations in the food industry."