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Mixing of liquids occurs frequently in process engineering. The nature of liquids to blend determines the equipment used. Single-phase blending tends to involve low-shear, high-flow mixers to cause liquid engulfment, while multi-phase mixing generally requires the use of high-shear, low-flow mixers to create droplets of one liquid in laminar, turbulent or transitional flow regimes, depending ...
Preparation of oil and aqueous phases: The oil and water phases are separately prepared, with any desired ingredients, such as surfactants or flavoring agents, added at this step. Mixing oil and emulsifier with stirrer: Next, the oil and water phases are mixed in the presence of an emulsifying agent, typically using a high-shear mixing device ...
As synthesis is a linear combination of steps, the individual steps can be modularized into hardware that accomplishes the specific step (mixing, heating or cooling, product analysis, etc.).
Gas blending is the process of mixing gases for a specific purpose where the composition of the resulting mixture is defined, and therefore, controlled. A wide range of applications include scientific and industrial processes, food production and storage and breathing gases.
Mixing methods include diffusion alone (if the diameter of the reactor is small e.g. <1 mm, such as in microreactors) and static mixers. Continuous flow reactors allow good control over reaction conditions including heat transfer, time, and mixing.
Fluid undergoes shear when one area of fluid travels with a different velocity relative to an adjacent area. A high-shear mixer uses a rotating impeller or high-speed rotor, or a series of such impellers or inline rotors, usually powered by an electric motor, to "work" the fluid, creating flow and shear.
See at drinkghia.com. See at Amazon. What we like: It has an astringent quality that others don’t. What to know: The chili may be over-powering to some. Don’t let the small 8-ounce can fool ...
Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation [1] rest of about 1 hour or longer occurs before division. [2] It is also called the direct dough method. [3] [4]