Food

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.

Product Lines Used in this Case