Development and research of centrifugal mixer for baby food

Abstract

The study was carried out on two mixers of different designs: basic and developed. To evaluate and analyze the finished mixture, the method of high performance liquid chromatography was used. Taurine was used as a key component. The paper describes how the rational parameters of the mixer were selected, according to which recipes the mixture was prepared, and also how the final assessment of the effectiveness of the mixing equipment was carried out. The mixtures were prepared on the equipment according to three recipes. According to the first recipe, 81 experiments were carried out, with various parameters of the mixer operation, which helped to determine their rational value. For two different mixers, they turned out to be identical, so further mixing took place with the same parameters. Based on the data obtained, graphs of dependences were built, which clearly demonstrated the difference in the obtained values of the coefficient of heterogeneity. And they made it possible to judge the influence of each individual parameter. The developed mixer design showed a lower coefficient of heterogeneity in comparison with the base one. It did not exceed 10%, unlike the latter.