Mixing of Highly Viscous Fluids, Polymers, and Pastes

Strategies for the aeration of gluten-free bread – A review

“…Since batter and gluten-free dough are 357 usually more sticky and less cohesive, a homogeneous distribution of the components has to be 358 considered when choosing to avoid stagnant zones (Todd, 2004 behavior in a non-intrusive manner (Connelly & Kokini, 2006). In contrast to the extensional stress 367 during proofing and baking, in a dough mixer, shear stress is dominant, since the mixing device 368 causes a strain parallel to the wall material (Stauffer, 2007).…”

“…While the network formed by gluten can be destabilized by excessive shearing (Peighambardoust,376 Fallah, Hamer & van der Goot, 2010), dispersive mixing which applies to the aeration of cake batter 377 benefits from high shear stress and, more importantly, intense deformation for the disruption of 378 bubbles (Chesterton, de Abreu, Moggridge, Sadd & Wilson, 2013 and Todd, 2004). Because of the 379 lacking gluten-network and a consistency similar to cake batter, dispersive mixing presents a 380 promising alternative for the aeration of gluten-free dough.…”

Mixing and Dispersion of Hollow Glass Microsphere Products

“…The effect of orientation of additions into the matrix is apparent in solutions which are viscous, non-Newtonian, and exhibit laminar flow [4]. An initial orientation of concentric addition will result in a concentric distribution after many rotations, that is, the hollow glass microspheres will not be evenly distributed throughout the batch, but striated within a fix radius about the tank.…”

Scale-Up of Flat Bladed Mixer in Orange Juice Concentrate Process

“…Scaling-up for product quality requires simultaneous consideration of both mixing and heat transfer and accordingly industrial laminar flow mixers and heat exchangers need to be specially designed [10][11][12][13].…”