Mixing it up

13 December 2021

Food Processing looks at an interesting solution for SME food producers, which can mix, cut, chop, cook, homogenise, refine, reduce and cool, all in a single vessel.

Choosing the right mixing technology for an application is never an easy decision as there are so many different factors that need to be considered, including the nature and viscosity of raw ingredients and retaining organoleptic values and natural colours. In addition, enzymatic reactions may be required and thermal processing considerations may also need to be taken into account to ensure that the finished product is safe for the consumer and benefits from the maximum shelf-life.

Today, most modern mixing systems will aim to simplify single-phase processes, but it is difficult to obtain an optimal product in a single phase. Roboqbo has evolving the traditional expectations of industrial mixers with its Qbo offering, a universal processing system that aims to addresses all mixing considerations, while also allowing manufacturers to cut, cook, chop, mix, homogenise, refine, reduce and cool in one vessel. Designed to meet the needs of small to medium artisan food manufacturers. Qbo is available with volumes ranging from between 8 and 860 litres.

What is a mixer?

Mixing is a unit operation widely used across the food processing sector. Many definitions of this term have been proposed. One of the simplest is “an operation in which a uniform combination of two or more components is formed”.

In addition to blending components together, mixing operations may bring about other desirable changes in the materials being mixed, such as mechanical working (as in dough mixing), promotion of heat transfer (as in freezing ice cream) facilitating chemical or biological reactions (as in fermentation). The components in a mixing operation may be liquids, pastes, dry solids or gases.

Mixing can be endothermic or exothermic, so the application of heat or cooling to achieve the right mix is important. For example, some companies need to keep their product cold whilst mixing – chickpea paste for hummus is one such product. Otherwise you can encourage the growth of harmful bacteria, yeasts or moulds in the end product

The degree of uniformity attainable in a mixing operation will vary, depending on the nature of the components. In the case of low viscosity miscible liquids or highly soluble solids in liquids a high degree of uniformity is attainable.

Less intimate mixing is likely to occur in the case of viscous liquids, pastes and dry solids. Efficient utilisation of energy is another criterion of mixing. This is more easily attainable in the case of low viscosity liquids as compared with pastes and dry solids.

Food manufacturers can work with Roboqbo and thermal processing company at Holmach, to develop unique recipes and processes for an extensive range of applications.

• The movement does not have to follow a single flow. The counter-rotation of the Qbo blade generates a swirling flow that turns into a whirlwind.

• The wave movement generated increases the mixing capacity even in the most difficult solutions, creating a uniform dispersion and resistance over time to the structure.

• The system is all about obtaining optimal results in just a few steps. Combining both mechanical capacity with vacuum packing, generating a perfect dispersion in an oxygen-free environment.

• The bowl of the vessel is steam jacketed, with optional direct steam injection, and can be emptied easily using a standard valve or through tilting.

The Holmach team has already worked with a variety of artisan producers helping to develop processes and recipes using the Qbo Universal Processing System – from creating nut butters and plant-based dips, through to chocolate fillings, ready-meal components and jams.