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High shear mixing in ketchup and mayonnaise production
date:Dec 23, 2022
tor does not produce the necessary shear to break into the gelled outer surface of the agglomerate and disperse the dry powder inside. The agglomerated ingredients can remain in the mix, reducing the yield of thickening effect.

So how can using high shear mixing equipment help to solve these problems?

The answer stems from the intense shear energy created by the rotor/stator workhead. The high speed rotor draws materials into the workhead where they are intensively mixed. Centrifugal force the

05/22 17:37