Food mixing : principles and applications / edited by P.J. Cullen.
"The mixing of liquids, solids and gases is one of the most common unit operations in the food industry. Mixing increases the homogeneity of a system by reducing non-uniformity or gradients in composition, properties or temperature. Secondary objectives of mixing include control of rates of hea...
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| Other Authors: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Chichester, U.K. ; Ames, Iowa :
Wiley-Blackwell,
2009.
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| Subjects: |
MARC
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| 011 | |a BIB MATCHES WORLDCAT | ||
| 020 | |a 1405177543 |q hardback (alk. paper) | ||
| 020 | |a 9781405177542 |q hardback (alk. paper) | ||
| 035 | |a (ATU)b11584142 | ||
| 035 | |a (OCoLC)317698446 | ||
| 040 | |a DLC |b eng |e rda |c DLC |d BWKUK |d BWK |d YDXCP |d BWX |d ATU | ||
| 050 | 0 | 0 | |a TP370.9.M38 |b F66 2009 |
| 082 | 0 | 0 | |a 664.024 |2 22 |
| 245 | 0 | 0 | |a Food mixing : |b principles and applications / |c edited by P.J. Cullen. |
| 264 | 1 | |a Chichester, U.K. ; |a Ames, Iowa : |b Wiley-Blackwell, |c 2009. | |
| 300 | |a x, 292 pages, 16 unnumbered pages of plates : |b illustrations (some colour) ; |c 26 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | 0 | |g 1. |t Mixing in the food industry: trends and challenges / |r P.J. Cullen and Colm P. O'Donnell -- |g 1.1. |t Role of mixing -- |g 1.2. |t Design criteria for mixing -- |g 1.3. |t Specific challenges in food mixing -- |g 1.3.1. |t Quality assurance compliance through mixing -- |g 1.3.2. |t Engineering texture through mixing -- |g 1.4. |t Advances in the science of mixing -- |g 1.5. |t Book objectives -- |g 2. |t Mixing fundamentals / |r Kasiviswanathan Muthukumarappan -- |g 2.1. |t Introduction -- |g 2.2. |t Defining mixing -- |g 2.2.1. |t Macromixing -- |g 2.2.2. |t Mesomixing -- |g 2.2.3. |t Micromixing -- |g 2.3. |t Scale of scrutiny -- |g 2.4. |t Quantifying mixedness -- |g 2.4.1. |t Inference of mixing indices -- |g 2.5. |t Determining the end point of mixing -- |g 2.5.1. |t Solids mixing -- |g 2.5.2. |t Fluid mixing -- |g 2.5.3. |t Multi-phase mixing -- |g 2.5.4. |t Alternative measures of mixedness in industrial practice -- |g 2.6. |t Residence time distributions -- |g 2.6.1. |t Modelling of residence time distributions -- |g 3. |t Kinematics of flow and mixing mechanisms / |r Brijesh Tiwari and P.J. Cullen -- |g 3.1. |t Introduction -- |g 3.2. |t Fluid mixing -- |g 3.2.1. |t Kinematics of fluid flow -- |g 3.2.2. |t Quantification of flow regimes -- |g 3.2.3. |t Chaotic advection -- |g 3.2.4. |t Fluid mixing mechanisms -- |g 3.3. |t Solids mixing -- |g 3.3.1. |t Mixing flow in solids -- |g 3.3.2. |t Solids mixing mechanism -- |g 3.4. |t Identification of mixing mechanisms -- |g 3.4.1. |t Solids -- |g 3.4.2. |t Fluids -- |g 4. |t Rheology and mixing / |r P.J. Cullen and Robin K. Connelly -- |g 4.1. |t Introduction -- |g 4.2. |t Dispersion rheology -- |g 4.2.1. |t Forces acting on dispersed particles -- |g 4.2.2. |t Parameters affecting suspension rheology -- |g 4.3. |t Fluid rheology and mixing -- |g 4.3.1. |t Shear flow -- |g 4.3.2. |t Elongational flow -- |g 4.4. |t Effects of mixing on fluid rheology -- |g 4.5. |t Mixer rheometry -- |g 4.5.1. |t Theory -- |g 4.5.2. |t Mixer rheometry applications -- |g 4.6. |t Conclusion -- |g 5. |t Equipment design / |r David S. Dickey -- |g 5.1. |t Introduction -- |g 5.2. |t Liquid mixing equipment -- |g 5.2.1. |t Portable mixers -- |g 5.2.2. |t General purpose liquid mixers -- |g 5.2.3. |t Mixer shafts design -- |g 5.2.4. |t Other mechanical design considerations -- |g 5.2.5. |t Special purpose liquid mixing equipment -- |g 5.2.6. |t Food specific mixing equipment -- |g 5.3. |t Powder mixing equipment -- |g 5.3.1. |t Ribbon blenders -- |g 5.3.2. |t Paddle blenders -- |g 5.3.3. |t Combination blenders -- |g 5.3.4. |t Tumble blenders -- |g 5.3.5. |t Loading and emptying blenders -- |g 5.3.6. |t Liquid addition to powders -- |g 5.3.7. |t Sampling -- |g 5.3.8. |t Safety -- |g 5.3.9. |t Blending systems -- |g 5.4. |t Equipment components -- |g 5.4.1. |t Electric motors -- |g 5.4.2. |t Speed reducers -- |g 5.4.3. |t Seals -- |g 6. |t Mixing scale-up / |r David S. Dickey -- |g 6.1. |t Introduction -- |g 6.2. |t Scale-up for fluid mixing -- |g 6.2.1. |t Dimensional analysis -- |g 6.2.2. |t Scale-up with geometric similarity -- |g 6.2.3. |t Scale-up without geometric similarity -- |g 6.3. |t Scale-up for powder mixing -- |g 7. |t Monitoring and control of mixing operations / |r Colette C. Fagan, P.J. Cullen and Colm P. O'Donnell -- |g 7.1. |t Introduction -- |g 7.2. |t Torque and power measurement -- |g 7.3. |t Flow measurement -- |g 7.3.1. |t Hot-wire anemometry -- |g 7.3.2. |t Laser Doppler anemometry -- |g 7.3.3. |t Phase Doppler anemometry -- |g 7.3.4. |t Flow visualization using computer vision -- |g 7.3.5. |t Particle image velocimetry -- |g 7.3.6. |t Planar laser-induced fluorescence -- |g 7.3.7. |t Tomography -- |g 7.4. |t Quantification of mixing time -- |g 7.4.1. |t NIR spectroscopy -- |g 7.4.2. |t Chemical imaging -- |g 8. |t Computational fluid mixing / |r Chris D. Rielly and Jolius Gimbun -- |g 8.1. |t Introduction -- |g 8.1.1. |t History of CFD -- |g 8.1.2. |t Steps towards CFD simulation of mixing processes -- |g 8.2. |t Conservation equations -- |g 8.2.1. |t Mass conservation -- |g 8.2.2. |t Momentum conservation -- |g 8.2.3. |t Turbulence -- |g 8.2.4. |t Energy conservation -- |g 8.2.5. |t Species transport -- |g 8.2.6. |t Turbulent species and energy transport -- |g 8.2.7. |t Boundary conditions -- |g 8.3. |t Numerical methods -- |g 8.3.1. |t Discretised solution of the flow variables -- |g 8.3.2. |t Grid generation -- |g 8.3.3. |t Discretisation -- |g 8.3.4. |t Finite-volume discretisation methods -- |g 8.3.5. |t Solver methods -- |g 8.4. |t Application of CFD to stirred tank modelling -- |g 8.4.1. |t Mixing operations -- |g 8.4.2. |t Representation of the impeller -- |g 8.4.3. |t Prediction of mixer performance characteristics -- |g 8.4.4. |t Simulation of unbaffled or partially baffled stirred tanks -- |g 8.4.5. |t Simulation of single-phase flow in baffled stirred tanks -- |g 8.4.6. |t Mixing and blending simulations -- |g 8.4.7. |t Multi-phase simulations -- |g 8.5. |t Application to food mixing operations -- |g 8.5.1. |t Challenges for simulation of food processes -- |g 8.5.2. |t Examples of food applications -- |g 8.6. |t Closing remarks -- |g 9. |t Immiscible liquid - liquid mixing / |r Fotis Spyropoulos, P.W. Cox and Ian T. Norton -- |g 9.1. |t Introduction -- |g 9.2. |t Emulsion types and properties -- |g 9.2.1. |t Kinetically trapped nano-emulsions -- |g 9.2.2. |t Pickering emulsions -- |g 9.2.3. |t Double emulsions -- |g 9.2.4. |t Air-filled emulsions -- |g 9.2.5. |t Water-in-water emulsions -- |g 9.3. |t Future challenges -- |g 9.3.1. |t Better mechanistic understanding of the emulsification process / |r es -- |g 9.3.2. |t Improved emulsification processes -- |g 9.3.3. |t Designed emulsions for improved nutrition and health -- |g 9.3.4. |t Reduced use of surfactants for environmental reasons -- |g 10. |t Solid - liquid mixing / |r Mostafa Barigou -- |g 10.1. |t Introduction -- |g 10.2. |t Regimes of solids suspension and distribution -- |g 10.2.1. |t State of nearly complete suspension with filleting -- |g 10.2.2. |t State of complete particle motion -- |g 10.2.3. |t State of complete off-bottom suspension -- |g 10.2.4. |t State of homogeneous or uniform suspension -- |g 10.3. |t Prediction of minimum speed for complete suspension -- |g 10.3.1. |t Influence of physical properties -- |g 10.3.2. |t Influence of solids concentration -- |g 10.3.3. |t Influence of geometric parameters -- |g 10.4. |t Hydrodynamics of particle suspension and distribution -- |g 10.4.1. |t Particle slip velocity -- |g 10.4.2. |t Particle settling and drag -- |g 10.5. |t Scale-up of solid - liquid mixing -- |g 10.6. |t Damage to food particles in suspension -- |g 10.7. |t Fine particle slurries -- |g 11. |t Gas - liquid mixing / |r J.K. Sahu and Keshavan Niranjan -- |g 11.1. |t Introduction -- |g 11.2. |t Gas - liquid dispersion operations -- |g 11.2.1. |t Characteristics of dispersed phase - mean diameter -- |g 11.2.2. |t Gas dispersion - bubble behaviour -- |g 11.2.3. |t Gas dispersion in agitated vessels -- |g 11.3. |t Power input to turbine dispersers -- |g 11.4. |t Gas handling capacity and loading of turbine impeller -- |g 11.5. |t Bubbles in foods -- |g 11.6. |t Methods for mixing gas in liquid -- |g 11.6.1. |t Mixing by mechanical agitation under positive pressure -- |g 11.6.2. |t Mixing by mechanical agitation under vacuum -- |g 11.6.3. |t Steam-induced mixing -- |g 11.6.4. |t Other gas - liquid mixing methods -- |g 11.7. |t Characterization of bubble-containing structures -- |g 11.7.1. |t Gas hold-up -- |g 11.7.2. |t Bubble size distribution -- |g 11.7.3. |t Rheological characterization -- |g 11.8. |t Role of gases and specific ingredients in characterizing interfacial and rheological properties -- |g 11.9. |t Stability of foams and solidification of bubbly dispersions -- |g 11.10. |t Ultrasound in gas mixing and applications in food aeration -- |g 12. |t Evaluation of mixing and air bubble dispersion in viscous liquids using numerical simulations / |r Kiran Vyakaranam, Maureen Evans, Bharani Ashokan and Jozef L. Kokini -- |g 12.1. |t Introduction -- |g 12.2. |t Measures of mixing and evaluation of flow -- |g 12.2.1. |t Efficiency of stretching -- |g 12.2.2. |t Dispersive mixing efficiency -- |g 12.2.3. |t Distributive mixing efficiency -- |g 12.3. |t Governing equations for calculation of flow -- |g 12.4. |t CFD approaches for simulation of mixing flows -- |g 12.4.1. |t Finite element method -- |g 12.4.2. |t Techniques to handle moving parts -- |g 12.5. |t FEM numerical simulation of batch mixer geometries -- |g 12.5.1. |t 3D numerical simulation of flow in a Brabender Farinograph® -- |g 12.5.2. |t Analysis of mixing in 2D single-screw and twin-screw geometries -- |g 12.6. |t 3D Numerical simulation of twin-screw continuous mixer geometries -- |g 12.6.1. |t Distributive mixing efficiency in a 3D mixing geometry -- |g 12.6.2. |t Evaluation of dispersive mixing in 3D continuous mixer geometry -- |g 12.7. |t Prediction of bubble and drop dispersion in a continuous mixer -- |g 12.8. |t Summary -- |g 13. |t Particulate and powder mixing / |r John J. Fitzpatrick -- |g 13.1. |t Introduction -- |g 13.2. |t Characterisation of particulate mixtures -- |g 13.2.1. |t Types of mixtures -- |g 13.2.2. |t Mixture quality -- |g 13.3. |t Assessment of mixture quality -- |g 13.3.1. |t Sampling -- |g 13.3.2. |t Sample variance and standard deviation -- |g 13.3.3. |t Lacey and Poole indices of mixture quality -- |g 13.3.4. |t Relative standard deviation -- |g 13.3.5. |t Estimating the true variance (s2) from the random sample variance (S2) -- |g 13.3.6. |t Assessing if satisfactory mixture quality is achieved -- |g 13.3.7. |t 'Baking a cake' method of assessing mixture quality -- |g 13.3.8. |t Influence of particle size and powder cohesiveness on mixture quality -- |g 13.4. |t Mixing mechanisms -- |g 13.4.1. |t Convection or macromixing -- |g 13.4.2. |t Diffusion or micromixing -- |g 13.4.3. |t Shearing -- |g 13.5. |t Segregation or demixing -- |g 13.5.1. |t Segregation -- |g 13.5.2. |t Reducing segregation -- |g 13.6. |t Powder mixing equipment -- |g 13.6.1. |t Tumbling mixers -- |g 13.6.2. |t Convective mixers -- |g 13.6.3. |t High shear mixers -- |g 13.6.4. |t Sigma blade mixers -- |g 13.6.5. |t Continuous mixers -- |g 13.7. |t Mixer selection and process design -- |g 13.7.1. |t Specification of mixture quality requirement -- |g 13.7.2. |t Mixer selection -- |g 13.7.3. |t Process design -- |g 13.8. |t Other factors affecting mixing process design in dry food processing -- |g 13.8.1. |t Hygiene and cleaning -- |g 13.8.2. |t Addition of multiple ingredients with large variation in properties -- |g 13.8.3. |t Addition of ingredients in liquid form -- |g 13.8.4. |t Dust prevention and control. |
| 520 | |a "The mixing of liquids, solids and gases is one of the most common unit operations in the food industry. Mixing increases the homogeneity of a system by reducing non-uniformity or gradients in composition, properties or temperature. Secondary objectives of mixing include control of rates of heat and mass transfer, reactions and structural changes. In food processing applications, additional mixing challenges include sanitary design, complex rheology, desire for continuous processing and the effects of mixing on final product texture and sensory profiles. Mixing ensures delivery of a product with constant properties. For example, consumers expect all containers of soups, breakfast cereals, fruit mixes, etc to contain the same amount of each ingredient. If mixing fails to achieve the required product yield, quality, organoleptic or functional attributes, production costs may increase significantly. This volume brings together essential information on the principles and applications of mixing within food processing. While there are a number of creditable references covering general mixing, such publications tend to be aimed at the chemical industry and so topics specific to food applications are often neglected. Chapters address the underlying principles of mixing, equipment design, novel monitoring techniques and the numerical techniques available to advance the scientific understanding of food mixing. Food mixing applications are described in detail. The book will be useful for engineers and scientists who need to specify and select mixing equipment for specific processing applications and will assist with the identification and solving of the wide range of mixing problems that occur in the food, pharmaceutical and bioprocessing industries. It will also be of interest to those who teach, study and research food science and food engineering."--Publisher's website. | ||
| 588 | |a Machine converted from AACR2 source record. | ||
| 650 | 0 | |a Food industry and trade |x Mathematical models |9 719177 | |
| 650 | 0 | |a Mixing |x Mathematical models |9 719188 | |
| 650 | 0 | |a Food mixes |9 339676 | |
| 700 | 1 | |a Cullen, P. J. |q (Patrick J.), |e editor. |9 267697 | |
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