scholarly journals Structuring of Batch Mixer Loading to Improve Mixing Time and Mixture Quality of Solids

2018 ◽  
Vol 41 (8) ◽  
pp. 1505-1510
Author(s):  
Vadim Mizonov ◽  
Ivan Balagurov ◽  
Henri Berthiaux ◽  
Cendrine Gatumel
Keyword(s):  
Mixing Time ◽  
Batch Mixer

scholarly journals THEORETICAL SEARCH FOR OPTIMUM HOLD-UP IN A BATCH MIXER OF PARTICULATE SOLIDS

2018 ◽  
Vol 61 (4-5) ◽  
pp. 93
Author(s):  
Vadim E. Mizonov ◽  
Ivan A. Balagurov ◽  
Henri Berthiaux ◽  
Cendrine Gatumel
Keyword(s):  
Cell Model ◽  
Mixing Time ◽  
Discharge Time ◽  
Optimum Time ◽  
Particulate Solids ◽  
A Cell ◽  
Small Capacity ◽  
Mixture Homogeneity ◽  
Batch Mixer

The objective of the study is to investigate how the hold-up of particulate solids to be mixed in a batch mixer influences the mixture quality and mixer capacity. It is known that a small amount of components (i.e., a small hold-up) allows reaching better quality of a mixer but leads to small capacity of a mixer. It is particularly appreciably when it is necessary to mix the components, which have a strong tendency to segregate into each other. In this case the perfect mixture cannot be reached, and there exists the optimum mixing time, at which the mixture homogeneity reaches maximum. This optimum time increases with the hold-up increase. Thus, from the mixing as such viewpoint, it is better to mix components not in big portions one time but in small portions several times. However, the total time of a mixing process consists of the loading time, mixing time and discharge time.  The loading time depends on many factors such as a dosage device design, feeders design, and others, while the discharge time is usually much smaller. Thus, the mixer capacity is determined not only by the mixing time but also by the loading time at least.  In order to estimate the mixer capacity at a required mixture quality, a cell model based on the theory of Markov chains is used. It is shown that the optimum hold-up exists that provides the maximum mixer capacity, and this optimum hold-up strongly depends on the loading time. Forcitation:Mizonov V.E., Balagurov I.A., Berthiaux H., Gatumel C. Theoretical search for optimum hold-up in a batch mixer of particulate solids. Izv. Vyssh. Uchebn. Zaved. Khim. Khim. Tekhnol. 2018. V. 61. N 4-5. P. 93-97

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

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 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 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.

Thermoplastic Elastomers and Rubber-Toughened Plastics from Recycled Rubber and Plastics

2002 ◽  
Vol 75 (1) ◽  
pp. 49-63 ◽  
Author(s):  
H. Liu ◽  
J. L. Mead ◽  
R. G. Stacer
Keyword(s):  
Rubber Particle ◽  
Thermoplastic Elastomers ◽  
Degree Of Crystallinity ◽  
Reactive Blending ◽  
Molecular Weights ◽  
Rubber Toughened ◽  
Plastic Phase ◽  
Commercial Sources ◽  
Batch Mixer

Abstract An experimental investigation has been conducted to evaluate the use of recycled rubbers in blends for the development of new thermoplastic elastomers (TPE) and rubber-toughened plastics. The recycled rubbers were obtained from various commercial sources and included representatives from the EPDM, SBR, and NR/SBR blend families, as well as a range of particle sizes. A series of five different virgin polypropylenes (PP) were used as the plastic phase, representing a range of molecular weights and suppliers. Blends were prepared in a Haake Buechler batch mixer over a broad range of constituent fractions. Compatibilization and reactive blending techniques were used to improve the quality of the scrap rubber/plastic blends with respect to both mechanical and rheological properties. Results indicate that these blending techniques are required to obtain acceptable mechanical strength in the resultant materials. Additional parameters that significantly enhanced properties included elevating the blending temperature, reducing rubber particle size, and increasing PP molecular weight. This later conclusion was attributed to a lower degree of crystallinity in the PP phase that contributes to better blending between the phases.

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