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Agitator pumps are used for industrial, mining, milling, power plants, or anywhere slurry solids accumulate; these pumps agitate the media around the inlet. Since water always flows to the path of least resistance. A pump without mechanical agitation will only pump the water, leaving the solids...

...and other business pressures. A “multi-agitator” mixer (sometimes called a “multi-shaft” mixer) is typically defined as a mixer. with two or three agitators mounted on shafts that are stationary within the vessel. Unlike. planetary mixers, the shafts in a “Multi-Agitator Mixer” turn on their own...

...of fluids. The geometry of agitator used will depend upon properties, particularly viscosity, of the fluid to be. mixed. Helical ribbon agitators are frequently used for highly viscous non-Newtonian fluids, providing. efficient mixing at the vessel wall and vertical mixing of the fluid (Rai...

...for the particular type of beer. A typical manufacturing process for a kieselguhr preparation using conventional agitators would be as follows: * The vessel is charged with water. * The agitator, positioned so as to create a vortex, is started. * The powder is slowly added into the vortex. * Mixing...

...hardfaced mechanical seals, EAS components. Stator. Rotor. can be freely handled, and even dropped without damage. Rotor. EAS seals are effective on horizontal stock chest agitators – on. Driving Elastomer. cantilevered shafts and on older through shafts and midfeather agitator. designs. The fully-split...

...to the mix and an emulsion is formed. * Mixing is continued until a smooth, agglomerate-free product is obtained. Using conventional mixers and agitators several difficulties arise: * Additives designed to thicken the product are by nature liable to form agglomerates which a conventional mixer cannot easily...

...dispersion and hydration has been completed. A typical dispersion. process would be as follows: * The processing vessel is charged with water which has been heated to 140 -175°F(60-80°C.). * The agitator is started. * The pectin is sometimes premixed dry with another powdered ingredient, such as sugar...

Flavor Emulsions are used in a wide range of foods, carbonated soft drinks and dairy. products. A typical flavor emulsion contains water, essential oils and emulsifiers and stabilizers such as gum arabic. Using conventional agitators, some aspects of this process present considerable difficulty...

...powder are increasingly common. These combine the taste of butter. with low fat content and "spreadability" from the refrigerator. Using conventional mixers and agitators several difficulties can arise: * Additives designed to thicken the product tend to form agglomerates which agitators cannot easily...

* The end product must be smooth, agglomerate-free and homogeneous. * Equipment should conform to GMP standards. Using conventional mixers and agitators for this process leads to several potential problems: * Conventional agitators cannot dissolve high concentrations of sugars at ambient temperature...

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