Effects of Impeller Geometry on Mixing of Carrot Concentrate
S.R. Mostafa , M.A. Sorour
Chemical Engineering Dept, Faculty of Eng.„ Cairo Univ.
Agricultural Research Center, Food Tech. Institute, Dept, of Food Eng. and Packaging
ABSTRACT
Mixing of carrot concentrate to be homogenized was investigated using flat –
bladed impeller. The Theological properties of Carrot concentrate were studied
over the range 10-7Q°C, solid concentration 66 wt% of Carrot concentrate, and
speed of spindle 50-250 rpm. Shear stress-Shear rate data indicate that the
concentrate behaves as non-Newtonian Bingham plastic fluid with yield stress.
Geometry was studied by varying the impeller to column diameter. An impeller
mixer was connected with Ammeter in order to predict the power of the mixer.
The relation between Power number, Blend number, Pumping number and
Reynolds number were calculated at different D/T. Scale-up of the mixing
process from the Laboratory to the production plant scale was carried out
utilizing the aforementioned correlations.