Development of a herbal cream mixer with a homogenizer-stirrer and circulating water cooling system

Autor: Athika Chuntanapum, Kamonrat Deesapa, Suntorn Suttibak, Chayarnon Saengmanee
Rok vydání: 2021
Předmět:
Zdroj: IOP Conference Series: Materials Science and Engineering. 1137:012024
ISSN: 1757-899X
1757-8981
DOI: 10.1088/1757-899x/1137/1/012024
Popis: This paper presents a study on the development of a herbal cream mixer with a homogenizer-stirrer and circulating water cooling system. The machine is designed to address problems in the production of herbal creams and lotions by the entrepreneurs of the Thangrak Company Limited, Chiang Yuen Sub district, Muang District, Udon Thani, Thailand. It has a capacity of around 100 liters and employs a circulating water-cooling system. The homogenizer uses a 3-horsepower electric motor to control the rotation speed of the stirring head, which in turn controls the mixer speed. The level of the machine is adjusted using an electric hoist. Cream was produced in 80 liter batches. Mixer speed was tested at four levels: 30 Hz (1,800 rpm), 35 Hz (2,100 rpm), 40 Hz (2,400 rpm) and 45 Hz (2,700 rpm). The total time of each run was approximately 30 minutes. The results showed that a temperature reduction of the ingredients from an initial temperature of around 70°C down to approximately 33°C. The process took around 1 hour and 30 minutes. From the experimental results, it was found that the product made at 1,800 rpm had a lower viscosity of around 78.4 Pa.s. The cream of this batch was not as homogenized as it should have been. However, tests at 2,100, 2,400, and 2,700 rpm produced a creamy material with increased viscosities of 94.3, 94.8 and 96.7 Pa.s, respectively. The herbal cream products made in the developed mixer with homogenizer-stirrer and a circulating water-cooling system were homogenous. They compared favorably with herbal cream products sold in the market. The designed mixer produced a cream product that is more homogenous, while the products now available on the market have separated cream and are not as well homogenized.
Databáze: OpenAIRE
Externí odkaz: