The project presents the effects of paddle angle and speed of an agitator on optimum mixing of liquid seasoning foods having various viscosities (not exceeding 80 Pa.s) such as chili sauces, tomato ketchup etc. A paddle agitator is designed and tested in the mixing in which angles of paddle can be adjusted. The material used in testing is the wet starches at about 22 Pa.s viscosity with red dyes. Measurements are made at the bottom, middle and top of the agitator by a colorimeter to check the color of the material in mixing. Experiment shows that using high speed of the agitator leads to a vortex flow and needs more time in mixing. For lower speed, it also takes time. For the paddle angle different from 90° normal to mixing tank, the percentages of red color measured at different positions are varied substantially. The optimum mixing is found at a 90° paddle angle for a range of speed between 72 and 79 rpm.
By
Nirapad Huayrerai
Patiwati Pattamasarawut
Surachati Sakdanupharp
