FOOD BLENDING CASE STUDIES

  • Progressing Cavity Pump Solves Long-Term Dairy Product Pumping Problem

    For a major, Wisconsin-based dairy products company, a progressing cavity pump handled the difficult task of transferring sweetened condensed milk out of flash coolers — solving a 25-year-old pumping problem. The NEMO pump provided by NETZSCH features a flexible rod design that eliminates the need for lubrication and protection against mechanical damage or corrosion. Since its installation, the pump has significantly reduced pump downtime, resulting in time, labor, and money savings.

  • Traditional Medicinals Find The Answer To Move Blended Product Gently

    With over 34 years in the herbal supplement arena, Traditional Medicinals has combined the ancient art of traditional formulating with the most modern scientific methods of quality assurance and production, and remains dedicated to preserving earth’s natural resources, both human and natural.

  • Edward B. Beharry & Co. Ltd. Utilizes Unique Mixer And Mills To Spice Things Up

    With over 30 years of continued success with Kemutec Powder Technologies fine grinding and sifting equipment, the Edward B. Beharry & Co. Ltd. returned to Kemutec to refit their Georgetown, Guyana plant. Seeking ISO accreditation for their spice manufacturing process, they needed to automate and modernize their existing plant equipment while maintaining their high quality finished products. By Kemutec Powder Technologies

  • Blender Loading System Upgrade Meets New Production Requirements

    Desired increases in production rates and some changes in products forced a major food processor and packager in the Northeast to consider upgrading some of its material handling and processing operations. By VAC-U-MAX

  • The Color Of Peanut Butter - More Than Meets The Eye

    Did you know that Americans consume more peanut butter than any other country? Over 90 million jars are sold annually, one about every three seconds. About 75 percent of all American families purchase peanut butter, enough to make 10 billion peanut butter and jelly sandwiches a year. That’s about 500 million pounds of peanut butter or three pounds per person every year and consumption is increasing

  • Innovative Vacuum Blender Doubles as a Highly Efficient Extraction Unit

    Oleoresin extraction, the starting point for many varieties of flavor development, is a long, labor-intensive and costly process...

FOOD BLENDING WHITE PAPERS & ARTICLES

  • Contamination Control In Food Processing Equipment

    An inability to prevent contamination occurring, no matter how severe or minor the case is deemed to be, can result in manufacturers failing to pass inspections and can undermine public confidence in their brands. This article highlights issues processors experience in preventing contamination and how engineering for contamination control in food processing equipment can be a solution.

  • Best Practices For Conducting Virtual FAT’s In Food Manufacturing

    When the COVID-19 pandemic hit, it became critical that manufacturing plants remain open and operating to provide essential items such as food, beverage, sanitation supplies and more to consumers. New practices were put into place to ensure the safety of all and maintain efficient, effective operations. A critical aspect of keeping up with consumer demand has been the testing and acceptance of new equipment. With consumer packaged goods (CPG) companies reluctant to bring suppliers into their facilities and service technicians limited in their ability to travel due to COVID-19 protocol, the industry has had to get creative to complete the process.

  • 10 Things You Should Know When Considering A Tumble Blender

    Whether you're considering a tumble blender for your process or shopping for a suitable piece of blending equipment, here are 10 things you should think about before the making final decision.

  • 5 Steps To Increase Energy-Efficient Mixing

    Mixer testing simulation trials are needed to confirm the suitability of a specific mixing strategy. This white paper explores five ways to increase energy efficiency in new and existing mixing processes.

  • Solutions To Batch Mixing Issues

    Mixing processes vary from one application to another and there are no fix-all solutions.This white paper presents some strategies for improving commonly encountered batch mixing problems.

  • Efficiencies In Powder Dispersion For Manufacturers

    Uniformly dispersing powders into a liquid batch in a practical amount of time is a common problem for F&B manufacturers. This white paper explores five tips for dispersing powders more efficiently.

FOOD BLENDING PRODUCTS

Ross is the leading supplier of Ribbon, Tumble and Vertical Blenders for dry powder blending and drying for the process industries. Many products including pharmaceuticals, foods, chemicals, fertilizers, plastics, pigments, and cosmetics are manufactured in Ross dry blending equipment.

Mixing is becoming increasingly important in the widest variety of processes. Today’s products often comprise a magnitude of ingredients such as stabilizers, thickeners, gums, sugars and other additives. This offers a challenge to customers to provide a consistent blend quality in the most efficient manner. SB Series food processing high shear blenders can help with these challenges.

Scott Turbon® Bottom Mounted Mixers are designed for difficult mixing applications. They offer all of the high shear features of the Top Mounted Mixers with the added benefit of saving overhead space while increasing operator working room.

Ross manufactures a range of sizes from ½ through 515 cu.ft. working capacity. Ross blenders are supplied with several agitator design possibilities including continuous or cut-out ribbons for center or end discharge, a paddle design is also offered for shear sensitive blending applications.

The Hydraulic Ram (HR) Mixers are designed and built for full scale production. Its adjustable mixer height allows for a variety of batch sizes and viscosities.

The Charles Ross and Son's Ribbon Blender range in capacity from 1/2 cu. ft. to 515 cu. ft. capacities. Ross Blenders are stocked and are constructed in carbon and stainless steel. Standard and Sanitary models are available to meet special production requirements.

Scott Turbon® Vacuum Mixing Systems successfully reduce batching times while increasing the consistency and quality of finished products by reducing entrained air.

V-Blenders designs are most often used for the intimate dry blending of free flowing solids. The solids being blended in these units can vary in bulk density and in percentage of the total mixture. Materials being blended are constantly being split and intermixed as the shell rotates.

ABOUT FOOD BLENDING

Industrial food blending usually refers to the process of mixing two distinct solids or mixing of bulk solids with small ratios of liquids. Blending and mixing are interchangeable terms. However, blending is generally more gentle than mixing, which is why it’s technically different. The outcome of blending is to take two or more pure elements and combine them into a new product where samples of it will contain the same ratio of the elements that were combined to be blended.   

Examples of products created from mixing solids in food manufacturing include: cake mixes, coffee, tea, beverage powders, ice-cream mixes, yogurts, spices, flours, trail mixes, and cereals.

Examples of or products created from mixing solids with liquids in food manufacturing include: confectionary, pasta, ready-to-eat cereals, pet foods, and dairy products.

Blending equipment is offered in various styles. The style that your food-making operation needs will be based on many different factors, such as, but not limited to: what products are being blended, efficiency, batch size, the facility’s available manufacturing space, preciseness of the blend, energy costs, discharging options, cleaning, and sanitation options.

The most-common styles of blending equipment are:

  • Ribbon Benders — are the most-popular blenders. They use helical ribbons, accommodate larger batch sizes, are very versatile, and cost efficient.
  • Vertical Blenders — are cone shaped and designed for vacuum operations. These blenders are easy to clean, are gentler than horizontal blenders, and have virtually 100 percent discharge.
  • Tumble Blenders — are double-cone shaped and rotate on a horizontal axis. These blenders are generally used for precise blends and thorough blending of powders.
  • Paddle Blenders — These blenders use multiple paddles as agitators and accommodate larger batch sizes. They also have very low shear and generate very minimal heat.

After choosing the style of industrial food blender that will suit your company’s food-processing requirements, it will be equally important to make sure the ribbons, paddles, rods, and shafts are matched to the physical properties of the elements being blended. This is imperative to ensuring better efficiency and reducing maintenance downtime.