Pectin Blenders
10/07/2015
Pectin is used for the production of food products and drink products like Jam, Jelly & Juices etc.
Pectin as well as CMC and guar gums play vital role in preparation of the fruit juices. Whereas, the introduction of these ingredient into a liquid is complicated task as they form lump very fast. The other major issues while introduction of pectin into liquid is that it tends to float on the surface inside the tank and then never mixes with the product if not properly mixed or dissolved; which resultant to increase of wastage and production cost.
INOXPA designed and developed the “Pectin Blender” ideally suitable for introduction of pectin, CMC and guar gums and most importantly for the products with high viscosity. Initially, INOXPA developed for a small unit using KS50 progressive cavity pump, ME4105 inline high shear mixer, NW50 venture and 35 Liters hopper. Whereas later on demand, we developed bigger units for the industry and as of now have 3 models PB50, PB60 and PB80 as per the production requirement.
The advantage of “pectin blender” over traditional solutions is that in pectin blender, it “sucks” the powders via the hopper directly into the inline shear mixer because of the installation of the inline high hear mixer prior to INOXPA Kiber progressive cavity pump. Due to this installation model, the pectin will be crushed into high shear particles until ready to dissolve in the liquid and avoid forming lumps. The other benefit of using this model is that the pump and mixer remains clean during the entire procedure.
INOXPA pectin blender model is also equipped with a vacuum gauge at the system outlet. The inlet pressure is kept close to zero bar to ensure the supply pressure does not exceed the flow pressure of the system, this prevents the product from going up the hopper and increases the suction rate.
In this model, a second suction port is given just before the shear mixer. This port is combined with a short flexible hose to suck juice concentrate out of 200 litre drums.
Depending upon the variables like viscosity, temperature and amount solids, pectin and sugar the results may vary.
To get more information about the models and performances, please write us to inoxpaindia.sales@inoxpa.com .
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