Abstract
Mixing is fundamental to food processing operations, such as in the preparation of ingredients, the addition of solids to liquids and the development of structure and incorporation of air in the dough mixing process. Chapters 2 and 5 have described the basics of fluid mechanics and of food rheology. Rheology is crucial in mixing; it is obviously more straightforward to mix a fluid such as water than it is to ensure the homogeneity of a highly viscous and non-Newtonian fluid such as a starch solution.
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Rielly, C.D. (1997). Mixing in food processing. In: Fryer, P.J., Pyle, D.L., Rielly, C.D. (eds) Chemical Engineering for the Food Industry. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3864-6_10
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DOI: https://doi.org/10.1007/978-1-4615-3864-6_10
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