The challenge with dry mixing is to achieve high homogeneity in a fast way without damaging particles. Using both convection and diffusion technologies, dry mixing is very fast as well as very accurate in a gentle manner. The convection mechanism can be described as the motion of a group of particles, in most cases with the help of paddles, creating a fast circulation and fluidization of powders into the mixing chamber. The diffusion technology consists of the single motion of powder particles, mainly achieved when the powders are put in suspension and fall down independently by gravity. This is how we can achieve the best homogeneity.
In contrast to shearing technology, these technologies use just the requested amount of energy in order to be cost-efficient and also to reduce powder breakage.
The food industry accounts for a very high number of powders, which need to be handled with different characteristics and behaviours. The observation scale is also crucial to be able to qualify the homogeneity degree of a powder mix. It can vary a lot from one industry to another. It requires a very flexible tool and versatile technology, which combined will make it possible to achieve the correct performance.
With any powder, segregation will occur no matter what mixing technique you use. Having said that, the challenge now is to avoid and minimize the powder separation in all steps of the mixing line solution. Start directly at the mixer level with expertise of the perfect blending time and emptying methods. Then choose the best conveying technology, up to the end of line and the correct packing technology.
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