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Particle Technology: Department of Chemical Engineering, COMSATS University Islamabad, Lahore-Pakistan

This document discusses particle mixing technology and provides examples of mixing problems and their solutions. It addresses mixing salt and magnesium carbonate, mixing yeast into dough, mixing vitamin powder into cereal, and blending starch and dried vegetables for a soup mix. The key information provided includes sample compositions and variances for different mixing problems, desired mixing levels, and batch sizes and mixer capacities to efficiently disperse minor constituents in larger mixtures.

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Furqan Ahmed
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46 views14 pages

Particle Technology: Department of Chemical Engineering, COMSATS University Islamabad, Lahore-Pakistan

This document discusses particle mixing technology and provides examples of mixing problems and their solutions. It addresses mixing salt and magnesium carbonate, mixing yeast into dough, mixing vitamin powder into cereal, and blending starch and dried vegetables for a soup mix. The key information provided includes sample compositions and variances for different mixing problems, desired mixing levels, and batch sizes and mixer capacities to efficiently disperse minor constituents in larger mixtures.

Uploaded by

Furqan Ahmed
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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PARTICLE TECHNOLOGY

W4-L3

Engr. Javaid Ahmad & Dr. Farrukh Jamil

Department of Chemical Engineering, COMSATS University Islamabad, Lahore-Pakistan

1
Contents
• Problems related to mixing
Problem 1
• Mixing salt and magnesium carbonate. After a mixer
mixing 99kg of salt with 1kg of magnesium
carbonate had been working for some time, ten
samples, each weighing 20g, were taken and
analyzed for magnesium carbonate. The weights of
magnesium carbonate in the samples were: 0.230,
0.172, 0.163, 0.173, 0.210, 0.182, 0.232, 0.220,
0.210, 0.213g. Calculate the standard deviation of
the sample compositions from the mean
composition.
Solution
Problem 2
• Mixing of yeast into dough. For a particular
bakery operation, it was desired to mix dough
in 95kg batches and then at a later time to
blend in 5kg of yeast. For product uniformity
it is important that the yeast be well distributed
and so an experiment was set up to follow the
course of the mixing. It was desired to
calculate the mixing index after 5 and 10min
mixing.
Solution
Solution
Problem 3
• Vitamin addition to powdered cereal It is
desired to mix vitamin powder at the level of 10 -
3 % by weight into a 1 tonne batch of powdered

cereal. Two double-cone blenders are available,


one (L) with a capacity of 100 to 500kg powder
and another (S) with a capacity of 1 to 10kg.
Both will mix adequately in 10 min so long as
the minor constituent constitutes not less than
10%. Suggest a procedure for the mixing.
Solution
Problem 4
• Blending starch and dried vegetables for a soup mix
In a batch mixer, blending starch and dried,
powdered vegetables for a soup mixture, the initial
proportions of dried vegetable to starch were 40:60.
The variance of the sample compositions measured
in terms of fractional compositions of starch was
found to be 0.0823 after 300s of mixing. For how
much longer should the mixing continue to reach the
specified maximum sample composition variance of
0.02?
Solution
Solution
Practice Problem
• A blended infant feed powder is to include a
nutrient supplement, supplied as a powder
similar to the bulk feed, incorporated at 15 parts
per million. The plant is to produce 50 tonnes per
day and has powder mixers with capacities of 3,
0.5 and 0.05 tonnes, which will mix efficiently
down to one-sixth of their nominal capacity.
Suggest a mixing schedule that should lead to
the required dispersion of the supplement.
Thank you

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