LABORATORY REPORT FST359

DIPLOMA IN FOOD TECHNOLOGY

EXPERIMENT 6
(SOLID MIXING OF GRANULAR MATERIAL AND
POWDERED FOODS BY USING V-CONE MIXER)
NAME -MUHAMMAD AMIRUL BIN MD
ARIS (2017258486)

-MUHAMMAD ASYRAF BIN

ABDUL KADIR (2017205416)

-MUHAMAD ATAULLAH BIN IDRIS

(2017205548)

-MUHAMAD SHAHMI SYAHIR BIN

MUSTAPHA (2017258606)

-LUQMAN NUL HAKIM BIN

ROSLAN (2017438062)

DATE OF SUBMISSION 15/3/2019

LECTURER’S NAME PN. ROSHAMIZAH BT HASHIM
Introduction

The mixing is an operation in which two or more components are interspersed in

space with one another. Futhermore, it is a process where a heterogeneous
components mixing each other to become a homogeneous components. There are two
types of mixer, impeller and non impeller mixer. Impeller mixer are used in mixing
tanks for a wide variety of industries and unique applications. This can include, but is
not limited to liquid-liquid, solid-liquid, and powder-liquid mixing applications.

Tumble blenders rely upon the action of gravity to cause the powder to
cascade within a rotating vessel. The v cone mixer is one of the most commonly used
tumbling blenders. The mixer container is mounted on trunnions to allow it to tumble.
As the v- cone mixers tumbles, the materials continuously splits and recombine, with
the mixing occuring as the materials free-falls randomly inside the vessel. The
primary mechanism of mixing in a v-cone mixer is diffusion. Mixers movements
increase the mobility of the individual particles and thus promote diffusive mixing.
Diffusion mixing occurs where the particles are distributed over a freshly developed
interface. In the absence of segregating effects, the diffusive mixer wil in time lead to
a high degree of homogeneity.

Objectives

To study the mixing characteristics of particles and powder by using v-cone mixer

Materials

Red beans, green beans, instant coffee powder, non-dairy creamer and sugar

Apparatus

V-cone mixer, weighing balance, stop watch

Procedure

A. Mixing efficiency

1. 250g of green beans feed and 50 g of red beans followed into one side of the
v-cone mixer and another 250 g of the green beans and by50g of red beans
into another side of the v-cone.

2. The machine switched on at low speed, after 20 minutes, five 20g samples
was discharged from v-cone.

3. The read beans and green beans weighed seperately. Obtained the average
percentage of red beans in the mixture.

4. All the material putted in again and resumed mixing for 20 minutes then five
20 g samples was taken from the v-cone. Weighed the red beans and green
 beans seperately. The average percentage of red beans in the micture for 40
minutes mixing obtained.

5. The step 4 repeated for 60 minutes mixing.

6. Tabulated the percentage of red beans in the mixture for 20,40 and 60
minutes and the standard deviation was calculated.

B. Preparation on 3 in 1 coffee
1. Weight 40g of instant coffee powder, 120g of non-dairy creamer and 70g of
sugar.
2. Place equal amount of coffee powder, non-dairy creamer and sugar into both
sides of V-cone. Mix for about 20 revolutions at low speed and discharge the
mixture into container.
3. Mix about 15 g of 3 in 1 coffee in about 200 ml of boiling water. Comment
on the taste. Try to improve the taste by changing the recipe.

Results

A. Mixing efficiency

Weight of green beans and red beans collected in 100mL sample (10 minutes)

Weight of green 𝒘𝒆𝒊𝒈𝒉𝒕 Weight of red 𝒘𝒆𝒊𝒈𝒉𝒕

𝒙𝟏𝟎𝟎% 𝒙𝟏𝟎𝟎%
𝟓𝟎𝟎 𝟓𝟎𝟎
beans (g) beans (g)

43.0563 8.61 31.1415 6.23

43.5309 8.71 41.9192 8.38

43.5385 8.71 32.1725 6.43

Weight of green beans and red beans collected in 100mL sample (20 minutes)

Weight of green 𝒘𝒆𝒊𝒈𝒉𝒕 Weight of red 𝒘𝒆𝒊𝒈𝒉𝒕

𝒙𝟏𝟎𝟎% 𝒙𝟏𝟎𝟎%
𝟓𝟎𝟎 𝟓𝟎𝟎
beans (g) beans (g)

29.50 5.9 48.43 9.69

57.3782 11.47 36.8605 7.37

40.0639 8.01 39.9656 7.99

Weight of green beans collected in 100mL sample (30 minutes)

 Weight of green 𝒘𝒆𝒊𝒈𝒉𝒕 Weight of red 𝒘𝒆𝒊𝒈𝒉𝒕
𝒙𝟏𝟎𝟎% 𝒙𝟏𝟎𝟎%
𝟓𝟎𝟎 𝟓𝟎𝟎
beans (g) beans (g)

34.5700 7.51 48.0700 9.61

53.3709 10.67 31.0255 6.2

44.8673 8.01 33.5055 6.7

Fractions of red beans collected in 100mL sample at different mixing time

Time Fractions of red beans in 100mL sample

(minutes)
1 2 3 Mean Standard
Deviation

10 31.1415 41.9192 32.1725 35.0777 23.58

20 48.43 36.8605 39.9656 41.7520 23.9046

30 48.0700 31.0255 33.5055 37.5337 56.5322

Calculations

1. Average % of green bean collected in 100mL sample

a. 10 minutes
8.61+8.71+8.71
= 3

= 8.68%

b. 20 minutes
5.9+11.47+8.01
= 3

= 8.46%

c. 30 minutes
7.51+10.67+8.01
= 3

= 8.73%

2. Average % of red beans collected in 100mL sample

a. 10 minutes
 6.23+8.38+6.43
= 3

= 7.01%

b. 20 minutes
9.69+7.37+7.99
= 3

= 8.35%

c. 30 minutes
9.61+6.2 6.7
= 3

= 7.5%

3. Standard deviation for fractions of red beans collected

a. 10 minutes
1
S2 = 3 [(31.1415-35.0777)2 + (41.9192-35.0777)2 + (32.1725-35.0777)2]

1
= 3 (15.4937+46.8061+8.4402)

1
= 3 (70.74)

= 23.58

b. 20 minutes
1
S2 = 3 [(48.43-41.7520)2 + (36.8605-41.7520)2 + (39.9656-41.7520)2]

1
= 3 (44.5957+23.9268+3.1912)

1
= 3 (71.7137)

= 23.9046

c. 30 minutes
1
S2 = 3 [(48.0700-37.5337)2 + (31.0255-37.5337)2 + (33.5055-37.5337)2]

1
= 3 (111.0316+42.3567+16.2264)

1
= 3 (169.5967)

= 56.5322
DISCUSSION

In this experiment, mixing is an operation in which two or more components are

interspersed in space with one another. The V-cone mixer is used for dry powders and
particulate solids. The V-cone mixers operate by tumbling the mass of solids inside a
revolving vessel. It is repeated continuously to produce a well-mixed sample.

Standard deviation is a widely used measure of variability or diversity used in statistics

and probability theory. It shows how much variation or dispersion exists from the
average mean. Besides, standard deviation is a measure of variation that indicates the
typical distance between the scores of a distribution and mean. A low standard deviation
indicates that the data points tend to be very close to the mean, when high standard
deviation indicates that the data points are spread out over a large range of value.

The significance of standard deviation in unit operation is to measure of how spread the
data of fraction of red beans collected in 100ml sample at different mixing time and to
calculate the changes in sample composition. Deviation of the sample compositions
from the mean composition of overall mixture represents a measure of the mixing
process.

CONCLUSION

In conclusion, mixing process of heterogeneous materials in terms of dimensions and

density is accompanied by segregation phenomenon, which deteriorates quality of the
mixture, and decreases the equilibrium degree of mixing compared to maximum value.
The sample we use is green beans and red beans. V-cone mixer very easy to load and
unload and so it is commonly used in both industry and laboratory. Then, it also used
to prepare the process 3 in 1 coffee. The ingredient was mix together about a few
minutes and then serve the prepared coffee and observed.

REFERENCE

1. https://www.inoxpa.com/products/product/v-type-solids-blender

2. https://www.abilityfab.com/v-blenders-stainless-steel-blenders/

3. https://www.brighthubengineering.com/manufacturing-technology/53250-v-
blender-construction-operation-and-application/