Effect of mixing time on the quality of iron and sulfur powder mixtures

1972 ◽  
Vol 11 (2) ◽  
pp. 153-155 ◽  
Author(s):  
N. A. Nesterenko ◽  
V. A. Chizh ◽  
G. F. Degtev ◽  
S. A. Faityants ◽  
L. I. Pugina
Keyword(s):  
Mixing Time ◽  
Powder Mixtures ◽  
Sulfur Powder

scholarly journals Continuous production of multicomponent powder mixtures

2020 ◽  
Vol 315 ◽  
pp. 04003
Author(s):  
Wasem Mansour ◽  
Denis Melekhin ◽  
Alexander Pasko
Keyword(s):  
Multicomponent Mixture ◽  
Mixing Time ◽  
Continuous Production ◽  
Mixing Process ◽  
Important Process ◽  
High Concentration ◽  
Powder Mixtures ◽  
Correct Sequence ◽  
Technological Methods

Mixing of powders is an important process in various industries, from chemical, pharmaceutical to food and construction. The main characteristic of the mixture is its homogeneity, which is usually estimated by the coefficient variation and the lower this ratio, the better the mixture. Typically, particles of the components of the mixture differ in size and / or density. These differences cause segregation, i.e. the formation of zones in which there is a high concentration of one of the components and this affects the quality of the mixture. However, through the use of special technological methods, the negative result of segregation can be transformed into a positive one and not only reduce the mixing time, but also improve the quality of the mixture. This article discusses one of the options for the production of a multicomponent mixture with a specific schedule for loading components. It is shown that by organizing the correct sequence of loading components, you can control the mixing process. Two-step technology is used to feed components into the mixer.

scholarly journals Regression model of the influence of the height of drum mixer blades on the quality of mixture

2020 ◽  
Vol 175 ◽  
pp. 05047
Author(s):  
Konstantin Fudin ◽  
Vladimir Konovalov ◽  
Vladimir Zaitsev ◽  
Vyacheslav Teryushkov
Keyword(s):  
Coefficient Of Variation ◽  
Experimental Error ◽  
Functional Dependence ◽  
Mixing Time ◽  
Computer Processing ◽  
Fourth Level ◽  
Drum Mixer ◽  
Design Factors

The aim of the research was to establish the influence of the number and height of blades of a drum mixer on the quality of the prepared mixture of concentrated feed. The research method of the drum mixer provided for the experimental determination of the coefficient of variation (unevenness) of the mixture with a three-level combination of the blades height and their number. The absence of an extremum according to the obtained data required the use of a fourth level of the number of blades. Computer processing of the results made it possible to establish a functional dependence of the influence of design factors on the quality of the mixture. The implementation of the used research methodology for the operation of the drum mixer made it possible to establish an adequate functional dependence of the influence of the number of blades and their height on the quality of the mixture. The number of blades used practically does not affect the coefficient of variation of the content of the control component. The values change less than experimental error. However, existing trends indicate a slight (about 1%) decrease in the coefficient of variation of the mixture with an increase in the number of blades from 2 to 8 pcs. For 50 kg of feed in a drum capacity of 0.26 m3, the height of the blades is about 0.15 m. The increase or decrease in the height to 0.125 m or 0.175 m affects the quality of the mixture, increasing the coefficient of variation from 20.6% to 34-50% at the proportion of the control component of 1% and the mixing time of 200 seconds.

Effects of Vacuum Mixing, Water Addition, and Mixing Time on the Quality of Fresh Chinese White Noodles and the Optimization of the Mixing Process

2015 ◽  
Vol 92 (5) ◽  
pp. 427-433 ◽  
Author(s):  
Rui Liu ◽  
Yimin Wei ◽  
Xiaolong Ren ◽  
Yanan Xing ◽  
Yingquan Zhang ◽  
...  
Keyword(s):  
Mixing Time ◽  
Mixing Process ◽  
Water Addition ◽  
Chinese White ◽  
Vacuum Mixing ◽  
Mixing Water

Study of Influence of Sensitization Process on Quality of Mixed Emulsion Explosive

2014 ◽  
Vol 1033-1034 ◽  
pp. 1305-1308
Author(s):  
Tie Jun Tao ◽  
Jian Hua Zhang ◽  
En An Chi ◽  
Ming Sheng Zhao ◽  
Qiang Kang
Keyword(s):  
Constant Temperature ◽  
Mixing Time ◽  
Emulsion Explosive ◽  
Charging Time ◽  
Sensitization Process ◽  
Charging Efficiency ◽  
Foaming Time

Repeated experiments were done to study of influence of sensitization process on quality of mixed loading emulsion explosive, the results show that: The ratio of the sensitizing agent at 1:10 ~1:30 are more appropriate; the density of mixed loading emulsion explosive is gradually decreased while concentration of sensitizing agent increased. Emulsion explosive quality is affected by foaming time under the condition of the certain proportion of sensitizer and constant temperature, when the sensitizer mixing time extended to a certain value, the density tends to be stable. Under the condition of invariable sensitizer concentration, proper temperature not only obtain good blasting effect, but also improve the charging efficiency and shorten the charging time; the temperature between 30~50 °C is more appropriate when the ratio of sensitizer is certain.

Optimization of the Mixing Process and Quality Evaluation of the Thirteen-Component Granular Mixture

2014 ◽  
Vol 693 ◽  
pp. 261-266 ◽  
Author(s):  
Jolanta B. Krolczyk ◽  
Marek Tukiendorf ◽  
Rafał Dawid
Keyword(s):  
Quality Assessment ◽  
Quality Evaluation ◽  
Mixing Time ◽  
Sum Of Squares ◽  
Mixing Times ◽  
Mixing Process ◽  
Component Mixture ◽  
Granular Mixture ◽  
Research Results

The paper presents the research on the quality of thirteen-component granular mixture. The changes in the quality of the mixture after reduction the mixing time from a standard time of 30 minutes to: 25 minutes, 20 minutes and 15 minutes have been analyzed. The research has been conducted in industrial conditions where a vertical mixer with worm agitator with the charge of two tons was used. Research results were presented graphically as changes in concentration of components shares in the mixing time of 30, 25, 20 and 15 minutes and the obtained results were compared. Quality assessment of a thirteen-component mixture with the use of residual sum of squares for four mixing times was carried out.

scholarly journals APLIKASI QUALITY FUNGTION DEPLOYMENT (QFD) PADA PENINGKATAN MUTU SUWAR SUWIR TAPE HANDAYANI 82 DI KABUPATEN BONDOWOSO

2018 ◽  
Vol 12 (01) ◽  
pp. 1
Author(s):  
Ade Galuh Rakhmadevi ◽  
Sih Yuwanti ◽  
Bambang Herry Purnomo
Keyword(s):  
Sampling Method ◽  
Heating Temperature ◽  
Mixing Time ◽  
Research Result ◽  
Heating Time ◽  
Raw Material ◽  
Quality Attribute ◽  
Fixed Composition ◽  
Acidity Level

The intensity industrial competition required Tape Handayani 82 factory to develop its quality to compete in the market. The development of quality could be done by searching information about quality attribute of suwar suwir as costumer expectation. The purpose of this research was to identify quality attribute of suwar suwir and technical response requiring improvement, which could fulfill costumer expectation. Data was taken by distributing questionnaire to 65 respondents with non probability sampling method at 4 subdistrict in Bondowoso Regency, and interview to the producer of suwar suwir “Tape Handayani 82”. The research result showed that the quality attributs that needed to be improved were the fixed composition, the self life of the product, the fixed texture, the label of composition, the suitability of the product with the label, the taste variation and packaging form. The technical responses which improved in relation to quality improvement were the composition of the additional materials, the composition of the raw material, the maturity of the tape, the heating temperature, the heating time, the acidity level the tape, the stirring technique, the mixing time, the primary packaging type, smoothing technique, chilling time and fiber removal. The target value to the technical response of the Handayani 82 factory was less than the bencmark. This mean that suwar suwir of Tape Handayani 82 has not met the target in fulfilling the quality of suwar suwir as costumer expectation. Keywords: quality, suwar suwir, quality function deploment (QFD), customer

scholarly journals Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind Gum

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 145 ◽  
Author(s):  
Ye-Eun Hong ◽  
Meera Kweon
Keyword(s):  
Mixing Time ◽  
Processing Parameters ◽  
Gluten Free ◽  
Processing Conditions ◽  
Fermentation Time ◽  
Starch Retrogradation ◽  
Processing Factors ◽  
Water Amount ◽  
Significant Factors

The formula and processing parameters for gluten-free rice bread were optimized using a factorial design, including a center point. Gum concentration (GC), water amount (WA), mixing time (MT), and fermentation time (FT) were selected as factors, and two levels were used for each factor: 1 and 2% for GC; 80 and 100 g for WA; 5 and 10 min for MT; and 30 and 60 min for FT. The WA and FT were identified as the most significant factors in determining the quality of gluten-free rice bread with tamarind gum. Thus, the optimized formula and processing conditions for maximizing bread volume and minimizing bread firmness were 1% gum, 100 g water, 5 min MT, and 60 min FT. The addition of an anti-staling enzyme reduced the increase in bread firmness and the enthalpy of starch retrogradation, suggesting its potential for successful application in commercially manufactured rice bread with tamarind gum.

scholarly journals Ensuring Homogeneity in Powder Mixtures for Pharmaceuticals and Dietary Supplements: Evaluation of a 3-Axis Mixing Equipment

Pharmaceutics ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 563
Author(s):  
Bruna Marianni ◽  
Hudson Polonini ◽  
Marcone A.L. Oliveira
Keyword(s):  
Dietary Supplements ◽  
Content Uniformity ◽  
Mixing Times ◽  
Cross Contamination ◽  
Mixing Process ◽  
Powder Mixtures ◽  
Plastic Bags ◽  
Icp Ms ◽  
The Right

The mixing process plays a pivotal role in the quality of pharmaceuticals and food/dietary supplements, as it can impact the homogeneity of the substances in their dosage form and affect characteristics such as dissolution and stability. Thus, the choice of the right mixing device is paramount for compounding pharmacies. In this paper, we evaluated the mixing efficacy of a new 3-axis mixer device and determined its optimal working conditions. Three different formulations were compounded with the device and a total of 540 individual assays were performed by HPLC or ICP-MS to validate its use, in addition to a direct comparison among it and two alternative mixing methods. The 3-axis mixer device was able to provide homogeneous mixtures and finished capsules with adequate content uniformity with a broad range of conditions of use (mixing times from 2 to 8 min, and speed of rotation from 10 to 100 rpm). In addition, the device was superior to classical mixing methods (such as the use of manually shaken plastic bags) and at least equivalent to well-established ones (Y-shaped mixer). Finally, we proposed a cleaning procedure that was also adequate to prevent cross-contamination among products compounded with the same device.

scholarly journals ВПЛИВ МЕТОДІВ ОТРИМАННЯ ПОЛІМЕРНИХ КОМПОЗИЦІЙ НА ОСНОВІ ТЕРМОСТІЙКИХ ПОЛІМЕРІВ НА ЯКІСТЬ СУМІЩЕННЯ ЇХ ВИХІДНИХ КОМПОНЕНТІВ

2020 ◽  
Vol 142 (1) ◽  
pp. 94-101
Author(s):  
О. С. Кабат ◽  
В. А. Карпенко ◽  
В. Г. Бабенко
Keyword(s):  
Mixing Time ◽  
Aromatic Polyamide ◽  
Polymer Composition ◽  
Optimal Time ◽  
Thermal Method ◽  
Technological Parameters ◽  
Uniform Distributions ◽  
Microscopy Investigation ◽  
Mechanical Methods

Investigation influence of methods obtaining polymer compositions based on thermostable polymers (aromatic polyamide, fluoropolymer and phenoplast) and dispersed silica on quality of their compound. It had been investigated quality of compound of initial components of polymer compositions based on thermostable polymers according to methods of obtaining it. This parameter had been estimate by uniform distributions of fillers in polymer compositions with help thermal method and microscopy. Investigation data’s had been process with help of methods of mathematical statistics. They are represented in the form of graphical and mathematical dependencies. It had been founded optimal time of mixing initial components of polymer compositions made by mechanical methods of compounding. It had been established that mixing time depend on concentration of dispersed filler in polymers. Based of result of investigations had been obtained mathematical dependences, that describe influence of concentration of initial components in polymer compositions on their mixing time. It had been founded quality of distribution of initial component of compositions made by physicochemical (in situ) method. It had been established influence of concentration of initial components in polymer compositions on quality of their distribution. It had been established regularity of dependence of methods of obtaining polymer composition based on thermostable polymers on quality of compound their initial components. It had been founded optimal technological parameters of compound the initial components of thermostable polymer compositions. And it had been founded optimal methods of their obtaining.

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