FST 559 UNIT OPERATION

TITLE SOLID MIXING OF GRANULAR MATERIAL AND

POWDERED FOODS BY USING V-CONE MIXER
NAME AHMAD ZIEN ZAKHQWAN BIN JIMI

GROUP AS2463A

INSTRUCTOR’S NAME DR SITI SUHARA BINTI RAMLI

Objective

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

Background and Summary

Mixing can be described as process of dispersing of components, one throughout another. It is the
most common tactic and procedure used in food industry. In solid mixing, materials that are is
similar size, shape and density can form a more uniform mixture than are dissimilar materials. The v-
coned mixer was used to mixed the powder and solid.

The experiment started when the solid and powder material was weighed. After that, some solid
material was put into the one side of the v-cone and the remaining on another side of the v-cone.
The v-cone mixer then was switched on for a period. After period of time the v-cone was switched
off and the solid and powder materials were weighed again.

Apparatus & Materials:

Materials Apparatus
Red Beans V-cone mixer
Green Beans Weighing Balance
Instant Choco Powder Stop Watch
Non-dairy creamer
Sugar

Procedure

A. Mixing efficiency
1. 250 g of green beans was feed and followed by 50 g of red beans into one side of the V-
cone and another 250 g of green beans and followed by 50 g of red beans into another
side of the V-cone.
2. The machine was switched on at low speed after 20 minutes, five 20g of sample are
discharged from V-cone
3. The red beans and green beans were weighed separately. The average percentage of
tred bean was obtained in the mixture.
4. Put back all the red beans and green beans into V-cone and start the mixer. This time
the mixer will run for 20 minutes more.
5. Step for was repeated for another 20 minutes.
6. The percentage of red beans was tabulated in the mixture for 20, 40 and 60 minutes and
calculated the standard deviation.

Data and Analysis of Results:

A. Mixing efficiency

Weight of red beans collected in 20g sample at different mixing time

Time Weight of red beans in 20 g of mixture

(minutes) 1 2 3 4 5
20 4.76 6.62 3.78 5.07 5.94
40 5.47 6.77 5.66 5.44 3.86
60 3.96 3.67 3.23 3.30 5.68
 Fraction of red beans collected in 20g sample at different mixing time

Time Fraction of red beans in 20 g of mixture

(minutes) 1 2 3 4 5 Mean Standard
Deviation
20 0.238 0.331 0.189 0.254 0.297 0.262 8.139
40 0.137 0.169 0.141 0.136 0.097 0.136 8.139
60 0.066 0.061 0.538 0.055 0.095 0.136 8.139

B. Preparation of 3 in 1 coffee

Trial Coffee (%) Cream (%) Sugar (%) Comment

1 40.06 120.00 70.05 Tasteless
2 168.46 120.18 141.66 Tasteless
3 100.10 100.00 140.00 Moderate

Discussion

The experiment was conducted in the laboratory. All the procedure were followed accurately. There
was some error that must be taken into consideration. It is the amount of powder left when we
want to weight after mixed in the v-cone mixer. We observed that not all powder can be obtained
because some of them has been sticked to the inner wall of v-cone mixer. Other than this error all
the reading and record can be identified and showed in the table above.
Conclusion

The mixing of particles and powder by using V-cone mixer was successful.

References

1. https://www.studocu.com/my/document/universiti-teknologi-mara-shah-
alam/instrumental-analysis-of-food/lab-6-solid-mixing-of-granular-material-and-
powdered-foods-by-using-v-cone-mixer/19311348
2. https://www.coursehero.com/file/38744355/Experiment-
6docx/https://www.scribd.com/document/435056483/Lab-6-Fst559