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  • Agitator Pumps
    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
  • How to Specify the Right Multi-Agitator Mixer for Your Application
    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
  • In Situ Rheological Monitoring Of Viscous Non-Newtonian Fluids Using A Helical Ribbon Agitator
    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
  • Dispersion of Filter Aid Powders
    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
  • Production of Salad Dressings
    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 of Pectin for Jellies and Preserves
    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
  • Production of Flavor Emulsions
    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