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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Ultra‑high‑shear mixing is a mechanical emulsification process that uses rotor‑stator or microfluidizer devices to generate extreme shear forces, producing sub‑micron droplets and highly stable emulsions.
Origin: Industrial food processing (21st century) — Global
See full technique reference →The process relies on shear‑induced droplet disruption and interfacial tension reduction, where surfactants lower the energy barrier for breakup. High shear rates (10^5–10^6 s⁻¹) create turbulent eddies that fragment fat droplets into sub‑micron sizes, while controlled temperature prevents protein denaturation and lipid oxidation.
Primary Reaction
Shear‑induced droplet breakup and interfacial tension reduction leading to emulsion formation
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