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Mixing-Emulsions
- Introduction
- Mixing Equipment–Mixing Mechanisms
- Laminar Mixing
- Turbulent Mixing
- Liquid Mixers
- Powder and Particle Mixers
- Standard Geometry Stirred Tanks
- Dough and Paste Mixers
- Double Spiral Mixer
- Blending Tank for Cream Mixing
- Double-Arm Kneading Mixers
- Gas-Liquid Mixing
- Solid–Liquid Mass Transfer
- Mixing of Particulate Materials
- Scaling Up Mixing Performance
- Grinding
- Extraction
- Power Dissipation Level
- Continuous Mixing
- Emulsions
- Introduction to Emulsions
- Methods to Form an Emulsion
- Particle Size and Size Distribution
- Emulsion Characteristics
- Emulsion Components
- Aqueous Phase
- Oil Phase
- Emulsifiers
- Proteins
- Small-Molecule Emulsifiers
- Hydrophile–Lipophile Balance
- Lecithins
- Mono- and Diglycerides
- Acid Esters of Mono- and Diglycerides
- Polyglycerol Esters
- Sucrose Esters
- Sorbitan Esters and Polysorbates
- Propylene Glycol Fatty Acid Esters
- Stabilizers
- Other Ingredients
- Properties of Emulsions
- Emulsion Stability
- Disperse Phase Volume Fraction
- Droplet Size
- Interfacial Properties
- Droplet Charge
- Rheology
- Flavor
- Emulsion Appearance
- Lipid Oxidation in Food Emulsions
- TAG Crystallization in Emulsions
- particle sizing characterization of Emulsions
- Microscopy
- Particle Size Analysis
- Static Light Scattering
- Dynamic Light Scattering
- Electrical Pulse Counting
- Ultrasonic Spectrometry
- NMR Techniques
- Other Techniques
- Homogenization Methods
- Conclusions
- References
Abstract
Mixing occurs widely in the food and drink processing industries. Mixing brings about physico-chemical changes in the foods being processed. The rates of mass and heat transfer are improved by agitation. Agitation may be used to disperse multiphase or multi-component mixtures prior to further processing and packaging.
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