process for the continuous mixing of a particulate solid material, especially flour, with a viscous liquid, in particular, molasses, and apparatus to practice the method.

• 1. 用于施加振荡电磁场的装置,该装置特别是用于处理液体、糊状、半固体或颗粒状产品,以及使用该装置的方法和包含该装置的系统 [P] . 中国专利： CN101203137B . 2013.03.06
• 2. 用于施加振荡电磁场的装置，该装置特别是用于处理液体、糊状、半固体或颗粒状产品，以及使用该装置的方法和包含该装置的系统 [P] . 中国专利： CN101203137A . 2008-06-18
• 3. Method and apparatus for continuously processing particulate cementitious material and fly ash solids and mixing them with a liquid to provide a liquid slurry of consistent proportions [P] . 美国专利： US5433520A . 1995-07-18

  机译： 连续处理颗粒状水泥质材料和粉煤灰固体并将其与液体混合以提供一致比例的液体浆液的方法和设备

• 4. A process and an installation for continuously mixing a powdery material with a viscous liquid, in particular meal with molasses [P] . 英国专利： GB790162A . 1958-02-05

  机译： 用于将粉末材料与粘性液体，特别是粉与糖蜜连续混合的方法和设备

• 5. Installation for continuously mixing a powdery material with a viscous liquid, in particular meal with molasses [P] . 美国专利： US2887305A . 1959-05-19

  机译： 用于将粉状物料与粘性液体（特别是含糖蜜的粗粉）连续混合的设备

• 1. Numerical simulation of the liquid steel flow and solidification phenomena in the slab continuous casting process [J] . FAN Junfei, SHEN Jianguo, ZHI Jianjun, 宝钢技术研究：英文版 . 2009,第001期
• 2. Study on mixing and segregation behaviors in particulate fluidized bed system for mineral processing [J] . Sahu S.N., Sahu A.K., Biswal S.K 矿业科学技术（英文版） . 2015,第003期
• 3. Study on mixing and segregation behaviors in particulate fluidized bed system for mineral processing [J] . Sahu S.N., Sahu A.K., Biswal S.K. 矿业科学技术学报：英文版 . 2015,第003期
• 4. Numerical simulation of micro-mixing in gas-liquid and solid-liquid stirred tanks with the coupled CFD-E-model [J] . Xiaoxia Duan, Xin Feng, Chong Peng, 中国化学工程学报（英文版） . 2020,第009期
• 5. Manufacture of Continuous Metal Matrix Composite Strip Reinforced by Particulate Materials from the Semisolid Processing [C] . Antonio de Padua Lima Filho, Bruno Katsuyoshi Silama Ueda, Tales Paschoalino de Castro, International Conference on Semi-Solid Processing of Alloys and Composites . 2019
• 6. Continuous flow of solid-liquid food mixtures during ohmic heating: Fluid interstitial velocities, solid area fraction, orientation and rotation. [D] . Zitoun, Khaled Bechir. 1996
• 7. Rapid mixing of viscous liquids by electrical coiling [O] . Tiantian Kong, Jingmei Li, Zhou Liu, -1
• 8. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017
• 9. New apparatus for continuous countercurrent flow of solids and liquids. [R] . P. A. Haas 1992

• 1. Extraction of Total Phenolic Compounds, Flavonoids, Anthocyanins and Tannins from Grape Byproducts by Response Surface Methodology. Influence of Solid-Liquid Ratio, Particle Size, Time, Temperature and Solvent Mixtures on the Optimization Process [J] . Hiba N. Rajha ,Nada El Darra ,Zeina Hobaika . 食品与营养科学（英文） . 2014,第4期
• 2. 临床化学方法的分类、特别是自动生化仪方法的特点 [C] . 杨振华 . 中国化工学会试剂学会第11次学术交流会 . 1988
• 3. 液体粘性联轴器特性及其检测方法研究 [A] . 朱华卫 . 2006