7 Mixing

Mixer paling sederhana untuk uida adalah paddle mixer (Figure 7.1), terdiri atas satu atau dua pasang pisat datar terikat pada poros. Mixer paddle dan anchor beroperasi pada kecepatan rendah (puluhan rpm). Dalam mixer turbin (Figure 7.3), impeller terdiri atas empat pisau atau lebih yang terikat pada poros (biasanya) vertikal.

Kneading
Under this heading, we group intensive mixing operations applied to dough and paste-like products. Mixers used for this type of applications are characterized by their ability to deliver high rotational momentum. Despite the relatively low rotational speed, the energy input per unit mass of product is considerable.

 Since the mechanical energy transferred to the material is nally converted to heat, it is often necessary to provide kneading machines with cooling jackets to prevent overheating. Kneading machines include the planetary mixers (Figure 7.8), the horizontal dough mixers (Figure 7.9), the sigma-blade mixers (Figure 7.10) and the cutter mixers. Mixing and kneading are also among the effects performed by extruders.

Equipment for mixing particulate solids

Mixers for powders fall into two categories:
1. Diffusive (passive) mixers: in this type of mixer, homogeneity is achieved as a result of the random motion of the particles when the particle is in ow under the effect of gravity or vibration, without mechanical agitation. 2. Convective (active) mixers: in this type of mixer, mixing is achieved by mechanical agitation. Parts of the bulk material are conveyed with respect to each other by the action of impellers or turbulent gas ow.

 The drum blender (Figure 7.11) consists of a horizontal cylinder rotating about its axis. Its mixing action is essentially diffusive. The powder to be mixed is placed inside the drum. As the drum rotates, the powder is lifted up, until the angle of repose is exceeded. At that point, the powder falls back on the rest of the bulk and enters a new cycle of lifting and falling. Diffusive mixing takes place during the residence of the powder in air, while falling. Continuous operation can be made possible by tilting the drum.

 Tumbler mixers also belong to the category of diffusive mixers. In the double-cone tumbler (Figure 7.12), the powder undergoes cycles of expansion and compaction as the vessel rotates.

 In the V-shaped tumbler (Figure 7.13), the powder is subjected to cycles of division and assembly. Convectional elements such as rotating or stationary ow distortion bars (intensier bars) are sometimes installed in both types of mixers.

Homogenization
Homogenization of dispersed systems (suspensions and emulsions) involves reduction of the size of the dispersed particles. Such size reduction is achieved by the action of shearing forces. Shear can be applied to the uid by mechanical agitation, by forcing the uid to flow at very high velocity through a narrow passage, by shearing the fluid between two surfaces moving one with respect to the other or by ultrasonic vibrations.

Homogenizers
The shear forces required for homogenization can be generated in different ways. Accordingly, different types of equipment are used for homogenization. These are:
1. High shear mixers 2. Colloid mills 3. High pressure homogenizers

 Berk, Zeki (2009). Food Process Engineering and Technology. Elsevier.