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The process can be used for high viscosity liquid to liquid mixing or for paste mixing combining liquid and solid ingredients. Some products that may require laminar mixing in a high viscosity mixer include putties , chewing gum , and soaps . [ 1 ]
DWSIM is an open-source CAPE-OPEN compliant chemical process simulator for Windows, Linux and macOS.DWSIM is built on top of the Microsoft .NET and Mono Platforms and features a graphical user interface (GUI), advanced thermodynamics calculations, reactions support and petroleum characterization / hypothetical component generation tools.
where is the liquid phase composition with molfraction for fluid component i, and and are the gas phase and total fluid compositions, respectively. For a non-Newtonian fluid (in the sense of a generalized Newtonian fluid ), the constitutive equation for shear viscosity is also a function of the shear velocity gradient:
Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. [1] Most cheese is now made using chymosin derived from bacterial sources.
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 ...
During the fermentation process, once sufficient lactic acid has been developed, rennet is added to cause the casein to precipitate. Rennet contains the enzyme chymosin which converts κ-casein to para-κ-caseinate (the main component of cheese curd, which is a salt of one fragment of the casein) and glycomacropeptide, which is lost in the ...
The sudden application of force—by stabbing the surface with a finger, for example, or rapidly inverting the container holding it—causes the fluid to behave like a solid rather than a liquid. This is the " shear thickening " property of this non-Newtonian fluid.
Homogenization (from "homogeneous;" Greek, homogenes: homos, same + genos, kind) [5] is the process of converting two immiscible liquids (i.e. liquids that are not soluble, in all proportions, one in another) into an emulsion [6] (Mixture of two or more liquids that are generally immiscible).