Copyright © 2022 Application X
FRUIT SLURRY STABILIZATION
Description
OBJECT:
Disperse 40% pectin gum in water. Pectin is used in preserves to help congeal the fruit mixture.
PROBLEM: Disperse gum quickly without agglomerating (lumping) which requires excess mixing time to “delump” or deagglomerate.
RESULT:
Quick (less than one hour) dispersion.
AB MIXER:
C-3-2 mixer, 42″ immersion mixer in 150 gallon tank with an air deflector to prevent gum powders from blowing.
EQUIPMENT REPLACED:
Propeller mixer.