## 5 Conclusions  
This study introduces a design method for an internal meshing screw mixer based on kinematic principles. The mixer features a helical cavity formed by alternating volumes of the stator and rotor, creating an environment primarily dominated by extension for mixing high-viscosity fluids. A kinematic model based on the trochoidal principle is established to track the trajectory and equations of key points on the rotor, simulating its rotation and revolution processes and capturing the velocity variations at various points. Utilizing the results of kinematic analysis, a design for the stator and rotor is developed based on relevant functional divisions. To achieve the desired motion effects, transmission and support devices are designed, and the relationship between the transmission device and the trochoidal profile of the fixed rotor is established. The designed internal meshing screw mixer is manufactured and tested, demonstrating the smooth operation of the rotor within the stator according to the predetermined motion laws. The mixer's application in the food industry is validated through experiments with corn syrup and flour, showing its effectiveness in mixing both high-viscosity fluids and fine powders. Samples are taken from slurries prepared by the eccentric rotor mixer at different speeds. Slurry viscosity was tested with a rheometer at different speeds with an eccentric rotor mixer. Results showed that viscosity decreased with increasing shear rate, with a more pronounced decrease at higher shear rates. The apparent viscosity trend remained consistent at different speeds, although variations were observed at lower shear rates, especially concerning speed. The non-Newtonian fluid index exhibited minimal variations at different speeds, while the consistency coefficient showed significant fluctuations. Additionally, the mixing uniformity index of slurry is utilized to evaluate the uniformity and dispersion of this expanded mixer. At different speeds, the density of the slurry remains relatively stable. The mixing uniformity index gradually decreases with increasing speed, reaching its maximum at 15 r/min. There is an overall decreasing trend in the mixing uniformity index with increasing speed, indicating a decline in density uniformity. A peak is observed at 45 r/min, possibly due to the occurrence of maximum values of elongation rate and shear rate at this speed. As the speed increases, the residence time of  
Figure 17: Relation between speed variation and mean density and mixing uniformity index of slurry. the material in the mixer decreases, which may be the primary reason for the decrease in mixing uniformity. In this study, we propose a trochoidal-based design method for internal meshing screw mixers and demonstrate its preliminary application in the food industry. Our experimental results suggest promising prospects for this design method in high-viscosity mixing processes in the food industry. Future research will focus on further optimizing feeding devices, expanding the range of test materials, and investigating the influence of internal meshing screws on the mixing mechanism of high-viscosity fluid mixers, the variation in speed affects parameters such as pressure inside the mixing chamber, rotational torque, power, tensile stress, shear stress, and leakage. Therefore, in the later stages, a combination of theoretical analysis and application of the experimental device is required to analyze the impact of different parameter conditions on mixing effectiveness by studying the mixing mechanism of high-viscosity fluid inside the intermeshing screw. These efforts will contribute to advancing the application of internal meshing screw mixers in the food industry and providing new insights and methods for related fields. Validation, Y.M. ; Investigation, G.L. and Z.H. ; Resources, N.L. ; Data curation, Y.H. ; Writing--original draft, F.G.; Writing--review & editing, G.W. ; Supervision, X.L. All authors have read and agreed to the published version of the manuscript.