One of the most undervalued step in modern manufacturing processes is the mixing of liquids. This operation is made in hundreds of processes, usually as an initial preparation for subsequent process steps and sometimes being a single process step creating a final product. Given the potential importance of this operation to the overall production cycle times, process control and even the product quality. It is worthwhile to spend some time to look more deeply into optimizing the mixing of liquids.
The most common equipment used by industry is centrally installed. Simple ‘stirrers’, with low speed and low power which do not give the desired result in an optimal way and subsequently lead to long process times, inhomogeneous batches as well as potentially creating problems in downstream processes.
Some typical issues associated with mixing in fragrance and flavor applications are highlighted here together with a solution which offers a highly flexible and extremely fast process with ‘perfect’ results, every time.
Processing Fragrances
Air
Using stirrers with open shafts typically leads to the creation of a vortex which will draw air into the processed product. Air is a ‘poison’ for fragrances because of potential oxidation which will result in a characteristic change of the ‘desired’ aromatic properties.
In addition, fragrance applications are often completed in explosion rated zones due to a low flash point of various raw materials used. Air that has been inadvertently added to the product by stirrers will leave the fluid through the surface which in turn leads to an increased vapor. This will contaminate the environment and may even lead to an increased explosion risk. Entrained air reduces the mixing efficacy as the air leads to a significant damping of the energy input.
One of the most undervalued step in modern manufacturing processes is the mixing of liquids. This operation is made in hundreds of processes, usually as an initial preparation for subsequent process steps and sometimes being a single process step creating a final product. Given the potential importance of this operation to the overall production cycle times, process control and even the product quality. It is worthwhile to spend some time to look more deeply into optimizing the mixing of liquids.
The most common equipment used by industry is centrally installed. Simple ‘stirrers’, with low speed and low power which do not give the desired result in an optimal way and subsequently lead to long process times, inhomogeneous batches as well as potentially creating problems in downstream processes.
Some typical issues associated with mixing in fragrance and flavor applications are highlighted here together with a solution which offers a highly flexible and extremely fast process with ‘perfect’ results, every time.
Processing Fragrances
Air
Using stirrers with open shafts typically leads to the creation of a vortex which will draw air into the processed product. Air is a ‘poison’ for fragrances because of potential oxidation which will result in a characteristic change of the ‘desired’ aromatic properties.
In addition, fragrance applications are often completed in explosion rated zones due to a low flash point of various raw materials used. Air that has been inadvertently added to the product by stirrers will leave the fluid through the surface which in turn leads to an increased vapor. This will contaminate the environment and may even lead to an increased explosion risk. Entrained air reduces the mixing efficacy as the air leads to a significant damping of the energy input.
No comments:
Post a Comment