FOOD BLENDING CASE STUDIES

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 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.

Ross-Lube is for nearly all mixing and blending applications. The lubricant can reduce wear by

The Silverson Ultramix is designed for applications that are beyond the capabilities of a conventional agitator or stirrer but do not necessarily require the intense high shear of a Silverson rotor/stator mixer.

Rental blenders available for a nominal monthly fee. Test the AC+ dry blender in your facility to ensure it works well in your current system.

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

Scott Turbon® Inline Mixers provide efficient and reliable high shear milling. The HSP/HSM Inline series will rapidly disperse, dissolve, hydrate, de-agglomerate, disintegrate, homogenize, and emulsify the most difficult ingredients. These mixers can pump low viscosity products eliminating the need for a transfer or circulation pump.

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.

This series of mixers are designed for small scale production in pilot plants. Light and easily operated, AX series models have a capacity of up to 50 liters.

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.