Food Mixing

    Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review


    Abstract The mixing of ingredients is a fundamental step during food production. This mixing is often a complex operation as these ingredients can create structured multiphase systems, sometimes with fragile elements e.g., baked beans. The taste, texture, color, and appearance of foods are all critical to the consumer, and these properties are influenced by the mixing process. A wide variety of types and styles of mixing equipment are currently utilized within the food industry, with their application determined by the phases being mixed as well as physical characteristics of the materials. Several of the key food mixing operations are discussed within this article.
    Original languageEnglish
    Title of host publicationReference Module in Food Science
    EditorsGeoffrey Smithers
    PublisherElsevier BV
    ISBN (Print)978-0-08-100596-5
    Publication statusPublished - 2016


    • Food mixing
    • Planetary mixers
    • Ribbon blenders
    • Rotor–stator mixers
    • Static mixers


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