Steam jacketed kettles with sweeping mixers are normally considered as low in shear; platecookers as medium in shear; steam injection cookers, plate and flash coolers and millingequipment as high, and homogenizers as extremely high in shear. This is a general statement, andit is possible that a steam jacketed kettle may do as much damage to the starch granule over anextended time as a homogenizer in short time. If it is necessary to homogenize a starchcontaining food product such as a pudding, it is common practice to homogenize before thestarch is cooked, as the suspended uncooked granules will pass through the homogenizerunharmed. (Fig. 20).
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