Ideal mixing qualities in two completely contrasting precision mixers

The umbrella term “powder mixing” covers accompanying effects such as wetting, agglomeration, deagglomeration, dehumidification, shear crystallization, etc. All of these operations influence the suitability of the powder for packaging. Two unique amixon® mixing methods are presented. Depending on the operating mode, they can promote or prevent the above-mentioned effects.

Mixing directly in front of the packaging machine makes sense when quasi-continuous powder processing must be subjected to batch control: dietary nutrients, baby and infant food, instant food, etc. KoneSlid® mixers enable mixing in seconds and complete discharge – practically maintaining ...