Case Studies in Food Engineering

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Seven Lessons from
Case Studies in Food Engineering, Learning from Experience
J.P. Clark

There is a science to dry mixing, but there is also an element of experimentation and art involved in the engineering of a perfect powdered product!

1. In dry mixing, getting ingredients into the mixer and removing the mix in a
timely manner can be as important as having the right mixer and mix time.

2. Provision of staging bins and surge bins can increase the productivity of a given
mixer in a system, at the cost of additional equipment and space.

3. Most dry mixers are probably overfilled, so consistency can often be improved
by reducing the batch size.

4. Optimum mix time is rarely determined for each formula. Rather it is usually
arbitrarily chosen and is likely to be too long or too short. Determining mix time
is tedious but worth doing.

5. Formulas can usually be modified to maximize the use of unit quantities of ingredients – whole boxes, drums, or bags.

6. Continuous mixing is a feeding problem, not a mixing problem.

7. Feeding solids has its own challenges, including measurement, flow control,
wear from abrasion, and cleaning of complex equipment.

Dure Foods is always striving to meet or exceed our customers expectations.

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