Industrial mixers are used to mix large quantities of more than one material at a time. They come in a batch mixer, which is made to be used continuously. The challenges in the food and beverage industry are always changing when it comes to mixing. Many manufacturers are beginning to offer custom design machines because of the diversity of the industry. The mixer that is needed for baby foods for example is different than the mixer needed to make dough or jellies. One must know the process and the problem in order to come up with the right industrial mixer. For example soft drinks and cheese have different problems that can be solved by an industrial mixer.
Soft Drinks
The Functional Ingredient: The ingredients in soft drinks consist of gums and starches, with fruit juices, milks or carbonated drinks. These make up the thickness of the product.
The Process: The process in developing this product requires that the mixing system be capable of incorporating powders and then dispersing them in the contents of the mix. This process may require heating needed for hydration and must be able to individualize particles needed for activation.
The Problem: Mixing gums and thickeners is a difficult operation. Conventional agitators will cause several problems such as incomplete hydration and insufficient shear necessary to break down agglomerates.
The Solution:
A high shear industrial mixer used for large batches and volumes of powder will solve the problem. One that is aeration-free and self- pumping.
Processed Cheese
The Functional Ingredient: The ingredients of processed cheese are water, a blend of cheese and additional ingredients, like fats, whey proteins, starches and coloring. Emulsifying salts such as phosphates and citrates are added to achieve the viscosity and texture.
The Process: A typical procedure for processed cheese includes washing, scraping and chopping the cheese into small pieces. It is then melted with the other ingredients and water.
The Problem: The mixing process is most important. In order for the cheese to be blended properly, the emulsifying agents must be dispersed and activated with the milk proteins and salts. Conventional mixers agitation systems are not able to break down the agglomerates which are formed when water is added to the emulsifying and stabilizing agents. Poor hydration also leads to an unstable product.
The Solution: An industrial high shear mixer will solve this problems as well. They are good for a single pass homogenization and the rotary lobe helps to produce high viscosities.
If you know the right batch size that is needed, the right viscosity mixing temperature and the right formulation of ingredients, it will help decide which industrial mixer for you.
