Unit Operation: Experiment 6: Solid Mixing of Granular Material and Powdered Foods by Using V-Cone Mixer

FST559
UNIT OPERATION
EXPERIMENT 6: SOLID MIXING OF GRANULAR
MATERIAL AND POWDERED FOODS BY USING V-
CONE MIXER
NAME : NAJWA BT AHMAD ABD RAOF

STUDENT ID : 2018654492 (AS2463A)
LECTURER’S NAME : MISS HARIYAH HASHIM
DATE OF EXPERIMENT : 25 OCTOBER 2019
Experiment 6: Solid mixing of granular material and powdered foods by using V-cone
mixer.
INTRODUCTION:
Mixing refers to the process of combining two or more separate components to produce
a certain level of homogeneity. Mixing is performed to allow heat and/or mass transfer to occur
between one or more streams, component or phases. In solid mixing, materials that are similar
in size, shape and density are able to form a more uniform mixture than are dissimilar materials.
(Sikin, 2008). V-cone mixer is a diffusion mixer also known as tumbling mixer/blender, which
is a powder/solid mixing equipment that consists of a closed metallic vessel that rotates about
an axis either manually or with help of a motor at an optimum speed. It is works by dividing
the granular sample into two approximately equal parts and then recombining them. Diffusion
is the main mechanism of mixing in tumbling mixer. The powdered materials to be blended are
loaded into the mixer container and the movement of powdered particles occurs by tilting the
material beyond angle of repose using gravity of impel flow.
OBJECTIVE:
To study the mixing characteristic of particles and powder by using V-cone mixer.
MATERIALS AND METHODS:

Material and apparatus
 Red beans
 Green beans
 Instant coffee powder
 Non-dairy creamer
 Sugar
 V-cone mixer
 Weighing balance
 Stop watch
METHODS:
A. Mixing efficiency
1. 250g of green beans were fed into one side of the V-cone followed by 50g of red beans
and another 250g of green beans were fed into another side of V-cone followed by 50g
of red beans.
2. The machine was switch on at low speed, after 5minutes, five 20 g of samples were
discharged from V-cone.
3. The green beans and red beans were weighed separately. The average percentage of red
beans in the mixture is obtained.
4. All the material were put again and the mixing resumed for 5minutes then five 20g
samples are taken from the V-cone. The green beans and red beans were weighed
separately. The average percentage of red beans in the mixture is obtained for 10minutes
mixing.
5. Step 4 is repeated for 15minutes mixing.
6. The percentage of red beans in the mixture were tabulated for 5minutes, 10minutes and
15minutes and the standard deviation were calculated.
B. Preparation of 3in1 coffee
1. 40g of instant coffee powder, 120g of non-dairy creamer and 70g of sugar were weighed.
2. Equal amounts of coffee powder, non-dairy creamer and sugar were placed into both
sides of V-cone. The mixture was mix for about 20 revolutions and discharged into
container.
3. 15g of 3in1 coffee was mix in about 200ml of boiling water. The taste has been
commented. The recipe was changed to improve the taste.
RESULTS:
A. Mixing efficiency
Table 6.1: No of particle of red beans collected in 20g sample at different mixing time.
Weight of red bean in 20g of mixture (g)

Time (minutes)
1 2 3 4 5
20 6 8 8 6 4
40 4 6 6 4 2
60 8 6 6 6 4
Table 6.2: Weight of red beans collected in 20g sample at different mixing
Time Fraction of red beans in 20g mixture
(minute) 1 2 3 4 5 Mean Standard

deviation
20 29.31 38.61 39.74 29.78 19.72 31.432 8.39
40 19.84 39.84 29.44 19.91 9.99 23.8 11.298
60 39.25 29.48 29.69 29.25 29.43 31.42 4.38
B. Preparation of 3in1 coffee.
Trial Coffee (%) Cream (%) Sugar (%) Comments
Follow manual ingredient,

1 17.39 52.17 30.43 bitter, less sugar, not creamy,
dilute
Reduce coffee powder and add

2 4.83 57.065 30.45 15g creamer. Sweet, creamy
and more concentrated
CALCULATION:
1
S2= [(x1─ x̄)2 + (x2─ x̄)2 + (x3─ x̄)2 ….. (xn─ x̄)2]
𝑁
Where;
S = standard deviation of a sample taken during mixing

n = number of samples
X1, X2, X3, Xn = the fraction of the red beans in each 20g of sample
x̄ = the mean fraction of all samples
For 20 minutes
1
S2= [(29.31─ 31.432)2 + (38.61─ 31.432̄)2 + (39.74─ 31.432)2 + (29.78─ 31.432̄)2+ (19.72─
5
31.432̄)2
S = 8.139
For 40 minutes
1
S2= [(19.84─ 23.8)2 + (39.84─ 23.8̄)2 + (29.44─ 23.8)2 + (19.91─ 23.82+ (9.99─ 23.8̄)2
5
S = 1.298
For 60 minutes
1
S2= [(19.25─ 31.42)2 + (29.48─ 31.42̄)2 + (29.69─ 31.42)2 + (29.25─ 31.42̄)2+ (31.42─
5
31.42̄)2
S = 4.38
DISCUSSION:
In this experiment, we are decided to mix green bean and red bean together by using
V-cone mixer and calculated the mixing index. Standard deviation of a sample taken during
mixing was used to calculate the mixing index. Standard deviation is used to quantify the
amount of variation or dispersion of a set data of values. A low standard deviation will indicates
that the data tend to be closed to the mean of the set, while a high standard deviation will
indicates that the data points are spread out over a wider range of value. (Altman, 1996).
Significance of standard deviation knowledge in this unit operation is to measures the deviation
from the mean, which is a very important statistic, the square of small number is smaller and
large numbers larger.
Theoretically, to ensure the mixing process is efficiently done, the mixing index should
exceed or equal to 0.75. If the mixing index below the optimum, the mixing would be
inefficient. From the result, the mixing index from calculation since 20 minutes duration of
mixing process, has already achieved an optimum mixing index which is more than 0.75. This
is clearly portray that the mixture are well mix by the given time. As the time increases the
index mixing is increases this due to the duration time of mixing which make the mixture well
mix.
Next, factor that determine the efficiency of mixing in this experiment is the shape of
the ingredient and the speed of the mixer. Other than that, the duration of mixing and the
number of revolution also can be one of the factor to determining the efficiency of the mixing
process. The speed should not be exceed than the critical speed this is because to ensure that
the mixing process does not influence by centrifugal force which can interrupt the mixing
process.
Other than that, we also has prepared coffee by mixing a few ingredients such as coffee
powder, creamer and sugar. In this session we are mixing the ingredient inside the V-cone
mixer to ensure that coffee powder is well mixed and become homogenous so our coffee will
taste better and uniform. This experiment based on personal preference which some of the
people prefer the coffee to taste bitter, sweet or creamy.
CONCLUSION:
In conclusion, the study of mixing characteristic of particles and powdered by using V-

cone mixer is success. The longer the duration of mixing, the higher the mixing index will be.
REFERENCES:
Altman. (1996). Statistic notes: measurement error. BMJ, 12.
Sikin. A.M , Seng. C.C. (2008), Practical manual for food science and technology students.
Unit Operations.
Ozioko, C. (2018, June 28). Diffusion mixer. Retrieved from Pharmapproach.com:

https://www.pharmapproach.com/diffusion-mixers/

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What is the purpose of the experiment?

What is the purpose of the experiment?

How does the mixing efficiency change with increased mixing time?

How does the mixing efficiency change with increased mixing time?

FST559

NAME : NAJWA BT AHMAD ABD RAOF

MATERIALS AND METHODS:

5. Step 4 is repeated for 15minutes mixing.

B. Preparation of 3in1 coffee

Weight of red bean in 20g of mixture (g)

Time Fraction of red beans in 20g mixture

(minute) 1 2 3 4 5 Mean Standard

B. Preparation of 3in1 coffee.

Trial Coffee (%) Cream (%) Sugar (%) Comments

Follow manual ingredient,

Reduce coffee powder and add

S = standard deviation of a sample taken during mixing

In conclusion, the study of mixing characteristic of particles and powdered by using V-

Altman. (1996). Statistic notes: measurement error. BMJ, 12.

Ozioko, C. (2018, June 28). Diffusion mixer. Retrieved from Pharmapproach.com:

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