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

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