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The powder samples are blended in polypropylene and stainless steel mixing containers for defined durations using a tumble blender (T2F Turbula®, Willy A. Bachofen AG — Maschinenfabrik, Switzerland) and then poured into a Faraday cup where charge measurement is performed.
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A common approach to powder mixing is to use a tumbling blender, which is essentially a hollow vessel horizontally attached to a rotating shaft.
3. Purée the soup until smooth using a blender or immersion blender.
If using a blender, set the blender to the strongest setting.
Using a blender, or stick blender if you have one, thoroughly blend your cottage cheese.
If using a blender, set the blender to the strongest setting ("liquefy," or the highest number on the dial).
Samples were then homogenized for 2 min using a blender (Stomacher 80 laboratory blender, Seward Medical, London, UK).
Using a hand blender, blend until frothy.
3. Using a hand blender, or in batches in a regular blender, purée the soup.
Using a pastry blender or fork, mix together until crumbly.
Puree the celeriac with the remaining butter to a smooth consistency using a stick blender or a jug blender.
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