|
News Room
|
|
30 July 2003
Mixing challenges in food industry
Mixing in industry has always been achieved by using impellers of different designs. It is similar
to the domestic use of Bamix. Most of the research for mixing is based around better designs of
agitators.
The majority of mixing technology focuses on two-phase mixing of solids (powders) into liquids
creating either a dispersion, suspension, gel or similar state. Many of these powders are difficult
to disperse and hydrate, tending to agglomerate or creating substantial foam during blending.
Particles left behind on tank walls or in-line screens are wasted ingredients. This not only
decreases yields but also compromises quality.
Many powders tend to form "fish eyes" almost immediately upon exposure to water or fluids. These
are little balls of dry powder encapsulated in a shell of partially hydrated material.
These agglomerates are often difficult to break down unless they are exposed to enough shear.
Other ingredients will not fully "activate" or properly hydrate to reach their target viscosity
or consistency, unless the shear rate is adequate to effectively disperse all particles.
Soliquid, an Australian invention developed with assistance from the Commonwealth Government
has addressed all the above issues.
It is a complete shift from the conventional mixing systems. The principle of Soliquid is
simple and effective. Mother nature provided us with an elegant solution. The power of Vortexes,
Cyclones, Hurricanes and Twisters are well known. All these are products of centrifugal forces.
Vortexes have a strong downward draft that tends to suck even floating objects into itself. It
is this quality of vortex that is used for mixing in Soliquid. It also provides a large and
rapidly changing surface to accept the powders.
Soliquid generates a controlled vortex in a specially designed vessel. The solids are dropped
at a controlled rate on to the vortex. These get sucked in and the air moves inward by spinning
towards the centre and escapes. As the energy is not wasted in the thrashing the liquid around,
it is energy efficient. Compared to a conventional mixing system, Soliquid uses a fraction of
energy, occupies one tenth the space, removes air and is a true in-line process.
Middle East Food - Volume 18, Issue 3
May/June 2003, Pg. 46
<< Go back |
|
