Abstract
The mixing of miscible liquids with different physical properties is a common operation in many chemical and food processing industries. The applications of such mixing processes are, the mixing of various gasoline fractions in large storage tanks, homogenization of ingredient fluids in soft drinks production. The two liquids are fully miscible, but the effects of viscous and buoyancy forces must be overcome by the inertial forces generated by the impeller for complete homogenization. When the two fluids to be mixed have large differences in density and viscosity, very long mixing times are observed resulting in a situation that is undesirable in view of process planning and product quality control. This chapter deals with the mixing characteristics of liquids when high density/viscosity liquid pulse is added to the turbulent bulk liquid of lower density/viscosity. The parameters studied are the volume of the pulse added, density difference between the bulk liquid and the tracer fluid, viscosity ratio of the tracer pulse and liquid bulk, speed of agitation and the type of impeller. To correlate the combined effect of these parameters, different dimensionless numbers are used, such as Reynolds number, Richardson number, and its modification to incorporate the effect of volume of the tracer pulse.
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