FOOD BLENDING CASE STUDIES

FOOD BLENDING WHITE PAPERS & ARTICLES

  • 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.

  • 5 Steps To Increase Energy-Efficient Mixing

    Mixer testing simulation trials are necessary to confirm the suitability of a specific mixing strategy. Explore 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.

  • How To Optimize Solid-Liquid Mixing

    This paper provides practical information on the efficient use of specialty mixing equipment for the preparation of low, medium and high viscosity solid-liquid mixtures under low and high shear conditions.

  • BoDeans Baking Group Maintains Top Food Safety Certifications With Allergen Control Best Practices

    Most food manufacturers would say their top priority is creating great products that consumers can’t get enough of. The layman might assume that a food manufacturer’s number one goal is all about flavor and high-quality ingredients. But, there’s something that trumps even those key elements of food manufacturing: allergen controls.

FOOD BLENDING PRODUCTS

Scott Turbon® Laboratory Mixers are designed small scale production and pilot-plant use. These mixers are ideal for testing prior to large scale manufacturing.

Scott Turbon® Top Mounted Mixers are designed to rapidly disperse, dissolve, hydrate, and de-agglomerate processes for a broad range of industries and applications.

Scott Turbon® Laboratory, Top Mounted, and Hydraulic Ram Mixers can be fitted with additional mixing technology for more efficient processing of thick products. 

The next step in production efficiency is the Scott Turbon® Dressing and Sauce System. This multi-functional processing environment is designed and built to seamlessly combine batch production and raw material staging.

Blend wet and dry ingredients together quickly and precisely with the Ampco PM Powder Mixer an in-line food processing mixer. The PM Powder Mixer will save time and money by providing optimal mixing consistency and reduced processing time. The PM Powder Mixer is set in-line so there is no limit to the batch size.

The ROSS Model HSM-405SC-25 is an inline high shear rotor/stator mixing system incorporating SLIM (Solids/Liquid Injection Manifold) Technology. Unlike conventional eductors, the unique SLIM rotor/stator generates a powerful vacuum without the aid of external pumps and pulls powders directly into the mix chamber, promoting instantaneous wet out under high shear conditions. Mounted on a multipurpose skid with load cells, actuated valves and level switches, the pictured HSM-405SC-25 recirculates into a 400-gallon jacketed tank and is controlled from a 15” industrial PC with Windows.

Food manufacturers rely on ROSS for a wide range of processing objectives including dry blending, emulsification, high-speed powder induction, dissolution, dispersion, high-viscosity mixing, and many more. ROSS' well-proven mixer and blender designs contribute to the growing success of food companies, meeting their requirements for consistency, quality, and freshness, helping them develop new innovative products while lowering production costs and simplifying maintenance.

The AC+ Dry Blender uses the proven design of a tube within a tube and a centrifugal pump, but with the improved shaft and threaded impeller nut construction of the AC+ pump.

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.