Application Note

New Options For Pureeing And Liquifying Solids

Pureeing and liquefying solids are classic mixing requirements throughout the food industry. Typical solids include fruits, vegetable and meats. End products range from soups and condiments, to flavorings and beverages.

Mixer selection is generally dictated by viscosity and the characteristics of the solid component(s). The starting shape, size and hardness of the solids, the maximum viscosity reached by the mixture during processing, the final viscosity of the end product (if different from maximum viscosity) and the desired level of smoothness are all important considerations.

access the Application Note!

Get unlimited access to:

Trend and Thought Leadership Articles
Case Studies & White Papers
Extensive Product Database
Members-Only Premium Content
Welcome Back! Please Log In to Continue. X

Enter your credentials below to log in. Not yet a member of Food Online? Subscribe today.

Subscribe to Food Online X

Please enter your email address and create a password to access the full content, Or log in to your account to continue.


Subscribe to Food Online

Charles Ross and Son Company