Abstract
Mixing has widespread applications in most food industries where it is used to combine ingredients to achieve different functional properties or sensory characteristics. Gas blending is used, for example, in some types of fermentations and modified atmosphere packaging. Forming is used to increase the variety and convenience of foods such as baked goods, confectionery and snackfoods by creating different shapes and sizes. Coating foods with batter, breadcrumbs, chocolate or compound coating materials is used to improve their appearance and eating quality, and to increase their variety. In most cases the operations of mixing, forming and coating are not intended to preserve the food. This chapter describes the theory of mixing solid and liquid foods. It reviews the wide range of mixers available for a large number of mixing applications. It describes moulding and forming equipment that is used for bread, pies, biscuits and confectionery products and three-dimensional food printing. The chapter concludes with a description of different types of coatings and the equipment used to apply them, microencapsulation of ingredients and edible barrier coatings.
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