Lecture 8 2-04-10 - -Mixing brings ingredients together....

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-Mixing brings ingredients together. Beneficial or adverse ingredient interactions. Concerned about appearance or texture -Tissue foods… meats and vegetables before they’re ground. Concerning membranes such as cell walls, and compartmentalization -Thermodynamic equilibria 1) - Mixing is often used primarily to develop desirable product characteristics, rather than simply ensure homogeneity - It is often multi-component, involving ingredients of different physical properties and quantities - It may often involve high viscosity or non-Newtonian liquids - Some components may be fragile and damaged by over-mixing - There may be complex relationships between mixing patterns and product Characteristics 2) Pseudoplastic foods (for example sauces) form a zone of thinned material around a small agitator as mixing proceeds, and the bulk of the food does not move. The higher the agitator speed, the more quickly the zone becomes apparent; Sauces, emulsions and suspensions such as concentrated fruit juices and purees; viscosity decreases as the shear rate increases
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This note was uploaded on 06/15/2010 for the course FDST 4080 taught by Professor Pegg during the Spring '10 term at University of Georgia Athens.

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Lecture 8 2-04-10 - -Mixing brings ingredients together....

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