A new mixer for production of aerated foods
2005
Yankov, S. (Universitet po Khranitelni Tekhnologii, Plovdiv (Bulgaria)) | Desev, Ts. (Universitet po Khranitelni Tekhnologii, Plovdiv (Bulgaria))
It is designed and build a continuous dynamic rotor-stator mixer, applying stage aeration. It is determined that such a stage aeration at the mixing chamber giving: better air incorporation (about 10%); decreasing the volumetric energy input (about 15-20%). The aerated sponge batter has low density (0,49-0,51kg/l), higher stability and more uniform and fine structure. The assessment was accomplished by image Analysis. The mixer has a wide range of applications - producing of a whipped cream, dairy desserts, chocolates, confectionery products and etc.
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