Inline Powder Induction Perfected By PerMix
PerMix has perfected inline powder induction direct from containers with its PT-C series Powder Induction Mixers. The mixers have a rotor/stator that quickly creates a Venturi effect strong enough to draw in powders into liquids and blend them quickly directly from drums, bags, & totes. Starches, spices, flavors, & sweeteners are introduced into liquids with ease. Increase production and decrease labor by drawing directly our of containers while maintaining or improving HACCP.
Come see what makes PerMix the most disruptive brand in the industry.
PerMix Perfects Inline Powder Mixing
PerMix perfects inline powder mixing with its series of inline shear pumps, homogenizers, and Tri-Shear Mixers. No matter what the demands & requirements, PerMix has an inline mixer that fits your demands & your budget. Our performance is second to none as we have been leading the industry in innovation, performance, & quality since 1954, setting the standards others follow.
Come see the PerMix difference at www.permixmixers.com or www.permixmixers.mx
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How do mixers help in the preparation of yogurt?
Yogurts are generally produced by fermentation of milk and by the addition of bacteria. Other ingredients include sugar, milk powder, stabilizers, etc.
Few of the difficulties faced while mixing yogurt includes: The ingredients must be added at a controlled rate to reduce agglomeration of particles. Other than that premixing increases the processing time and capital also. There are higher chances of a stabilizing agent getting agglomerated. Improper dispersion can lead to partially hydrated material building on the vessel walls and thereby decreasing the mixing efficiency.
The process to make yogurt in the mixer starts with: Addition of Milk powder and whey powder into the milk. This addition helps in the mouthfeel/texture of the yogurt. Sugar and sweeteners are added according to the requirement. After this, according to the flavor of yogurt, the specific flavor powders are added. Thickening and stabilizing agents are added. These bind free water in the milk, which helps to prevent whey separation and can be used to obtain a variety of viscosity and texture modifications.
PerMix suggests Inline Mixer to be used for such application were traditional mixer takes more time and also they are not economically feasible. So, the high-speed rotation of the rotor creates the suction which draws the liquid and powder. Due to the action of the centrifugal force, they are pushed to the periphery and they experience milling action between rotor and stator. The products exit from the stator and now with the rotation of the rotor, suction is created and fresh products are drawn in.
How to prepare Ice-Cream with the help of Inline Mixers?
Generally Ice cream contains ingredients such as milk solids, sucrose, milk fats, syrups, stabilizers, emulsifiers, and water. Although stabilizers and emulsifiers are less in proportion they play a major role in the formation of ice cream. Stabilizers are used to prevent the growth of the ice crystals during storage, to provide the required mouth feel, etc. Emulsifiers are used to ensure that fat in ice cream is dispersed uniformly.
The stabilizers generally used in the ice cream are guar, cellulose gum, locust bean, and xanthan. Other stabilizers such as acacia, agar, and pectin are also used but less frequently. Emulsifiers used in the process include lactic acid, mono di-glycerides, propylene glycol esters, and blends of these.
Some of the hurdles faced during the mixing of the stabilizers and emulsifiers are long processing times required for complete dispersion, the addition of powders must be at a uniform rate to reduce agglomerates, Cleaning cycles are required frequently which leads to downtime and increase in cost, orthodox systems are not capable to produce sufficient shear to break agglomerates down.
PerMix offers Inline Mixers to address this challenge. The ingredients are rapidly introduced into the mixer and are dispersed throughout. The agglomerate formation is taken care of as stabilizers & emulsifiers are broken down. Due to the high speed of the rotor, materials are sucked in and they experience an intense shear in the rotor-stator assembly. After this, the product is discharged and again new materials are drawn in thus continuing the entire process.
A few of the benefits of the inline mixer are that it mixes rapidly, the mix produced is free of agglomeration, and premixing of the ingredients is not required. There are several more advantages, for more information contact us