http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
x, 292 p., [16] p. of plates : ill.(some col.) ; 26 cm.
Presents information on the principles and applications of mixing within food processing. This work addresses the underlying principles of mixing, equipment design, novel monitoring techniques and the numerical techniques available to advance the scientific understanding of food mixing. It describes food mixing applications in detail.
1. Mixing in the food industry: trends and challenges -- 2. Mixing fundamentals -- 3. Kinematics of flow and mixing mechanisms -- 4. Rheology and mixing -- 5. Equipment design -- 6. Mixing scale-up -- 7. Monitoring and control of mixing operations -- 8. Computational fluid mixing -- 9. Immiscible liquid-liquid mixing -- 10. Solid-liquid mixing -- 11. Gas-liquid mixing -- 12. Evaluation of mixing and air bubble dispersion in viscous liquids using numerical simulations -- 13. Particulate and powder mixing
Includes bibliographical references and index