High-speed blenders are the most commonly used method for directly homogenizing oil and aqueous phases in the food industry (Brennan et al. 1981, Loncin and Merson 1979, Fellows 1988). The liquids to be homogenized are placed in a suitable vessel (Figure 6.5), which may contain as little as a few cubic centimeters or as much as several cubic meters of liquid, and are then agitated by a stirrer which rotates at high speeds (typically 20 to 2000 rev min-1). The rapid rotation of the blade generates a combination of longitudinal, rotational, and radial
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