Tetra Pak releases R370-1000D, a high shear inline mixer that produces finer, more consistent and stable emulsions, while reduces the need for downstream homogenization.
It has a built-in deaerating system, a flexible powder introduction system and a newly-designed mixing head to handle the highest viscosities for a recirculation mixer at up to 2,000 cP and break the size of the droplets to 1 micron (0.001 mm), significantly smaller than the industry average of 7 microns.
The output of a much finer, more consistent and more stable emulsion reduces the need for downstream homogenization, a highly energy-intensive step in food processing.
This means that it is now possible to eliminate the homogenization step altogether in the production of certain types of ice creams, cutting energy consumption by up to 50% in the overall process.
The new mixer can also handle ingredients with up to 65% dry matter, the highest concentration for infant formula production.
This cuts down the need for evaporation, another expensive step in food processing, slashing costs by up to 90%.
The mixing machine produces up to 30,000 liters per hour and can be applied in the production of liquid dairy and beverages, ice cream and prepared food, as well as for most pre-mixing needs in food manufacturing.