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.
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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.