Mixing is widely used in the food processing industry to ensure uniform pro
duct quality. However, a fundamental understanding of the process is Limite
d and there is increasing need for setting scientific criteria to optimize
the design and performance of mixers. Mathematical analysis is particularly
relevant to mixers with complex geometry where predicting performance char
acteristics such as efficiency and power requirements is very difficult.
Mathematical analysis enables the determination of complex flow patterns in
the mixer and thereby elucidates the nature of the process, whether disper
sive or distributive. Using the lamellar model of mixing, the mechanism of
mixing in a model food mixer, the Brabender Farinograph was elucidated. The
analysis was developed using local velocity data obtained with a Laser-Dop
pler Anemometer. (C) 1999 John Wiley & Sons, Inc.