MIXING
Introduction to
UNIT OPERATION
An operation in which two or more components are interspersed in space with one another
Objectives:
To achieve a uniform distribution of the components by means of flow. To increases homogeneity of a system by reducing nonuniformity / gradients in compositions
Our TARGET Complete mixing – state in which all samples are found to contain the components in the same proportions as in the whole mixture.
Introduction to
Course Outcome
Explain the measurement of mixing Differentiate the type of mixers
Impeller
Non impeller
Dry solid and paste
Orifice, injector and static mixer
For low/ moderate/ high viscosity
Re-circulating pump
UNIT OPERATION
Introduction to
Impeller MIXER
UNIT OPERATION
Consist stationary vessel with stirrer, agitator, paddle with rotating paddle
Mixers for liquid of low or moderate viscosity (<100 poise, 10 N s m-2)
The most commonly used form of mixer is the impeller agitator (paddle, turbine, propeller).
3 Component in
fluid velocity
Radial perpendicular to the shaft
Longitudinal parallel to the shaft
Rotational tangential to the circle of rotation of the shaft
Introduction
Impeller MIXER
to
Application ofÂ
UNIT OPERATION
IMPELLER Mixer
Blending low viscosity oils in manufacture margarine & cooking fats
Diluting concentrated solutions
Manufacturing fruit squashes & juice
Preparing liquid sugar mixtures for sweet manufacture
Preparing syrups
Dissolving soluble dye and coloring matter
Reconstituting dried products such as milk powder