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Mixing-Emulsions

Authored by: Theodoros Varzakas , V. Polychniatou , Constantina Tzia

Food Engineering Handbook

Print publication date:  November  2014
Online publication date:  November  2014

Print ISBN: 9781482261660
eBook ISBN: 9781482261684
Adobe ISBN:

10.1201/b17803-6

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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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