fluid flow
size adjustment
mass transfer
fluid flow
size adjustment
mixing
SALAD DRESSING
Salad dressings are comprised of a broad range of products, which vary in fat content from 0 to75%. Some dressings (vinegar in oil) of very low viscosity and other dressings (mayonnaise) are very high in viscosity. CLICK HERE to see some back ground information on different types of salad dressings.
CLICK HERE to see process flow sheets for several types of salad dressing.
| PHOTOGRAPHS | equipment | operations | Unit operations |
|
mixer | Mixes liquid and dry ingredients together, before processing. | Mixing fluid flow |
|
homogenizer | Homogenizes dressing to help make it shelf stable. | fluid flow size adjustment |
|
Colloid Mill | Help the dressing to be pourable. | heat transfer mass transfer fluid flow size adjustment mixing |