Recently, Sweden developed a vacuum mixer that can prevent food from agglomerating. The mixer completes the mixing operation under vacuum conditions, and can solve problems such as air separation, air bubbles, agglomeration, coagulation, and fat separation in dairy products such as yogurt and yoghurt. The mixer is operated under vacuum to reduce the amount of air mixed in, which can prevent the air from adversely affecting product quality.
The machine can also automatically add powder raw materials under the surface of the mixture liquid to prevent the formation of agglomerates on the surface of the liquid and it is difficult to decompose. The machine is suitable for mixing and sizing in the production process of condensed milk, fortified milk, fermented dairy products, pasty chocolate, baby food, and syrup.
Source: Packaging and Food Machinery
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