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.