Speed of Stirring

Using a mixer creates more convective mass transfer than using a spoon because there is more forced fluid motion. The faster the fluid moves the more mass transfer and therefore the less time it will take to mix the ingredients together. Cookie batter could be mixed using just a spoon, but it would take a much longer time than it would using a mixer.

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This project was funded in part by the National Science Foundation and is advised by Dr. Masel and Dr. Blowers at the University of Illinois.