Mixing technology is emerging as one of the most dynamic equipment categories, and high-shear units are redefining the science.
A chemist by training and chemical engineer in practice, Farr served as an expert in fats and oils with Kraft Foods until four years ago, when he joined De Smet Process & Technology Inc., Marietta, GA. Earlier, he began experimenting with alternatives to chemical processing of soybean oil, conducting bench-top experiments that applied high-shear instead of acids and caustics as part of the extraction process.