CHAPTER 12

MIXING

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Introduction
Characteristics of mixtures.
Measurement of mixingsample sizesample compositions
Particle mixingrandom mixturethorough mixture
       mixing index
Mixing of Widely Different Quantitiesmixing in stages
Rates of Mixingmixing times
Energy Input in Mixing
Liquid mixingpropeller mixersPower numberpower consumption
       Froude number
Mixing equipment
Liquid Mixers
Powder and Particle Mixers
Dough and Paste Mixers
Summary.
Problems.

Examples in this Chapter:
12.1. Mixing salt and magnesium carbonate
12.2. Mixing of yeast into dough
12.3. Vitamin addition to powdered cereal
12.4. Blending starch and dried vegetables for a soup mix
12.5. Mixing time for bread dough
12.6. Blending vitamin concentrate into molasses

Figures in this Chapter:
12.1 Performance of propeller mixers
12.2 Mixers (a) ribbon blender, (b) double-cone mixer
12.3 Kneader.