Abstract
Powder mixing is one of the most common operations in industries related to powders. In the food industry, the main objective of mixing is to generate product homogeneity. The diverse characteristics of food powders mean that mixing is a complicated operation. Food powders can be of different sizes, easily segregate, be fragile, sticky, etc. The evaluation of powder mixture quality is a constant preoccupation to ensure precise control over process. Mixing quality is affected by the mixer type, mixer design, mixing time and powder types. Mixing practice for food applications is still based on a combination of practical knowledge and science. The quality and stability of mixtures depends on powder properties and mixing processes.
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