Food mixing : principles and applications /

"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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Bibliographic Details

Other Authors:	Cullen, P. J. (Patrick J.)
Format:	eBook
Language:	English
Published:	Chichester, U.K. ; Ames, Iowa : Wiley-Blackwell, 2009.
Subjects:	Food industry and trade > Mathematical models. Mixing > Mathematical models. Food mixes.
Online Access:	Connect to the full text of this electronic book