FOOD MIXING 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.
Lowe Industries Masters The Science Of Dough Mixing
Lowe Industries masters the science of dough mixing and manufactures custom designed mixing machines for the Pasta Industry. By Marion Mixers
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
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
FOOD MIXING WHITE PAPERS & ARTICLES
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.
The Quest For Clean Mixing
Mixing is one of the most common operations in food processing, but comes with challenges -- batch-to-batch uniformity, optimizing blend times, and most importantly: improving cleanliness.
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.
Ready To Purchase A New Mixer? Tips To Justify That Capital Expenditure
Purchasing new mixing equipment is typically not a hasty event. As with any capital investment, the purchase of a new mixing system ideally requires time and research.
ABOUT FOOD MIXING
Industrial food mixing usually refers to the process of combining two or more separate components to produce a certain level of homogeneity. Mixing is often an interchangeable term with blending. However, where blending is typically a gentler process, mixing can combine ingredients at more aggressive rates to create a homogenous mixture. Most processed foods start with a mixing process to achieve physiognomies that are imperative to the final product like homogeneity, texture, temperature, and structure.
The key objective of industrial food mixing is to have unvarying distribution (homogeneity) in the product. Typically, the homogenization consists of particle size reduction, which is achieved by the action of shearing forces. Homogenization is most-commonly known in the processing of milk.
Different products have different objectives, such as creating a stable emulsion. An emulsion is a product of mixing two immiscible liquids. Common examples in food processing would be creams, soups, sauces, mayonnaise, and margarines.
Industrial food mixing 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 is being mixed, desired viscosity, desired particle reduction, batch size, the facility’s available manufacturing space, energy costs, discharging options, cleaning, and sanitation options.
The most-common styles of industrial mixing equipment are:
- High-Shear Mixers — disperse one ingredient into a main, continuous ingredient (liquid) which typically would be immiscible. A rotor and stator, or an arrangement of rotors and stators, is used either in a tank holding the solution or in a pipe where the solution would pass through to create shear.
- Batch High-Shear Mixers — ingredients to be mixed are fed from the top into a mixing vessel. These are typically used when larger volume and quicker processing is required.
- Inline High-Shear Mixers — the rotor-stator arrangement is contained in a housing with an intake at one end and discharge at the other. Ingredients are drawn through a pump array in a continuous stream. They offer a more-controlled mixing atmosphere, require less floor space, and can be part of a continuous process.
- Heavy-Duty Mixers — these mixers are for highly-viscous materials such as dough, peanut butter, confectionary syrups, beverages, sauces, and pastes.
- Dual- or Multiple-Shaft Mixers — these mixers have an array of two or more independently-driven agitators working together. Typically, one is a slow-paced agitator to continually move the bulk of the material (two-wing or three-wing anchor blades) and high-shear mixers to continually mix the batch to the desired consistency. Often times, it could be the combination of two paddle-style impellers.
- Planetary And Double-Planetary Mixers — both of these can have helical-finger style blades or rectangular stirrer blades. They are used when a mix requires no air being whipped into the mixture. These mixers rotate and move all around the mix container passing through the entire batch. An example of when a dual-planetary mixer would be used is if you were mixing butter, large blocks of cream cheese, and various viscous ingredients together.
FOOD MIXING NEWS
Much More Than Mixers: Marion Mixers Renamed Marion Process Solutions
In alignment with Marion Mixers expanding product and service capabilities, the enterprise announced recently that it has changed its name to Marion Process Solutions.
New SanStar Mixers From SPX Are Designed For Demanding Sanitary Applications
PX introduces the new SanStar SSi (Stainless Steel inline) sanitary mixer from its Lightnin brand.
Charles Ross Introduces A New Line Of Cylindrical Ribbon Blenders
Ross introduces a new line of Model 42C Cylindrical Ribbon Blenders designed to mix dry powders, wet granulations and paste-like materials with densities up to 100 lb/cu.ft. Available in many sizes from 1/2 to 1,000 cu.ft. working capacity, Cylindrical Ribbon Blenders can be built for atmospheric, full vacuum or internal pressure operation. A full range of standard, heavy-duty and sanitary models are offered.
Charles Ross Announces Large Capacity Dual-Shaft Mixers
Ross Dual-Shaft Mixers deliver an ideal balance of bulk flow agitation and high speed dispersion required in the processing of viscous pastes, gels, suspensions, slurries and emulsions.
Ross SLIM Powder Injection Mixers With New Hopper Design
Ross announces new developments to its line of High Shear Mixers with Solids/Liquid Injection Manifold (SLIM) Technology.