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The quality of a powder or a powder mixture is first determined by the purity and effectiveness of the ingredients. A powder is more effective the more specific surface area it has; that is, the finer it is ground. This means that the finer it is ground. For example, small quantities of a color pigment should be sufficient…
Wherever powdery goods are processed, dusts occur. Their unpleasant property is that they can escape through the smallest of leaks. For example, from big bags, mixers, silos, pipelines or from filling/ packing plants. Dust can remain suspended in the air for a long time and be deposited everywhere.
Many dietary products are available in powder form, quite a few even as powder mixtures. Powder preparation is therefore of special importance. In contrast to liquid preparations, powders have a longer shelf life.
Disperse active ingredients and substances sometimes have an unfavorable consistency when they are wet. Then they are viscoplastic, pasty, highly viscous, lumpy, poor flowing and sometimes even toxic. Products that result from the synthesis of active ingredients sometimes have similar properties.
amixon GmbH spoke to owners of medium-sized feed manufacturing companies about the challenges and advantages in their industry. How can these companies benefit from regionally available raw materials and modern technology?
Pressure and vacuum resistant reactors are required when vacuum drying is to be carried out. Then the wet or moist product must also be heated. This is usually done by giving the mixer a double jacket. A heat transfer medium circulates in the double jacket. This is steam, water, thermal oil or a molten salt (at particularly…
The history of instant food shows how technological advances and societal needs came together to develop convenient and versatile foods.
Depending on the bulk material and application, continuous mixing can be more favourable than batch mixing. This article compares two types of continuous mixing: Continuous pipe flow versus continuous vessel flow.
Baking improvers are highly complex powdered mixed concentrates consisting of more than 10, sometimes even more than 50 different components, which also include liquid additives such as fats, oils, water, molasses, lecithins, syrups, honey, baking extracts, etc.
