| The macromixing characteristics of soybean curd protein in the neutralization process was studied. The effects of soybean curd protein content, agitation speed, feeding velocity and feeding location of alkali on mixing time were analyzed by determining the mixing time of soybean curd protein. The results indicated that the mixing time of soybean curd protein shortened with agitation speed increasing; with soybean curd protein content rising, the absolute mixing time prolonged. When soybean curd protein content was 12%, the slower feeding velocity of alkali, the longer the absolute mixing time and similar relative mixing time；when soybean curd protein content was 14%, the faster feeding velocity of alkali, the shorter the absolute mixing time and the longer the relative mixing time. When soybean curd protein content was 14%, the sequence of absolute mixing time of different feeding locations of alkali was from short to long: middle impeller position, upper impeller position, superficial position. |
