Vacuum drying is ideal for processing heat-sensitive materials without risk of thermal degradation. It also allows manufacturers to recover costly solvents or safely dispose of any harmful volatiles removed from the closed system.
At the heart of transforming raw ingredients into food for human consumption is the mixing operation. Its main task, which other food processing steps also share, is to establish consistency. By Charles Ross and Son Company
Providing a quality product is a complex problem that bakers must solve to be successful in a competitive market. Concerns about the taste, texture, appearance and freshness are just a few of the riddles, and at the heart of these is moisture. By Arizona Instrument LLC
Many food processing operations blend various ingredients to make the finished product. The order in which ingredients are mixed, the length of time, the type of mixer, the temperature - all these factors play a role in the final outcome.
Most mixing operations in the food industry work to a set blending formula established by R&D. Even with variations in raw ingredients, due to the differences found in the materials provided by multiple suppliers, mixing equipment has been able to produce relatively consistent batches that meet process requirements
Unanticipated demand spikes, product line expansions and process improvements generally spell good business. But they may also spell the sudden need for processing equipment. By Charles Ross and Son Company
This white paper presents four advanced rotor/stator technologies for ultra-high shear mixing of fine dispersions, emulsions, and other applications beyond the capabilities of traditional single and multi-stage rotor/stator devices.
In the case of mixing and blender equipment, two or more fundamentally different devices may present to be viable solutions and the only way to determine the best technology is by performing lab tests.