Experimental investigations of sugar concentration for counterflow jet mixing of drinks
DOI:
https://doi.org/10.15587/2312-8372.2017.100173Keywords:
jet mixing, counterflow jet mixer, mixer of sweet drinks, mixing of water with blend syrupAbstract
The object of this research is mixing of fluid components (in particular, water with blend syrup) in the production of sweet non-alcoholic drinks.
Today, the demand for this type of product is very large, therefore it is necessary to develop and introduce continuous mixing devices into production. These devices include jet devices, which provide a quality mixing of fluid components with minimal energy and time. It is possible to significantly increase the mixing efficiency due to the use of counterflow mixing. Today it is little explored. A single-mixing method is implemented in five zones in the counterflow jet mixer. This makes it possible to significantly increase the mixing intensity at low energy inputs, and also significantly reduce the mixing time.
The paper presents a scheme of the developed counterflow jet mixer, a general view of the manufactured experimental device, variable factors of the mixing process, and a methodology for carrying out experimental studies.
As a result of the analysis of the obtained experimental data, it is determined that the distance between the nozzles is a significant factor in the effect on the sugar concentration in the mixed product.
The least impact is the blend syrup supply pressure. There is a very close connection between such factors as the clearance in the receiving chamber and the water supply pressure. The reason for this is an increase in the pressure in the collision zone of coaxial jets, which leads to decrease in the pressure drop at the inlet and outlet of the nozzles and, consequently, to decrease in the injection coefficient.
It is determined that the optimal conditions for the production of a sweet drink «Lemonade» using sugar syrup (50 %) and injector nozzle diameter of 8 mm, are:
– distance between nozzles is 24 mm;
– blend syrup supply pressure is 200-450 mm;
– water supply pressure is 3.5-4 atm.
The obtained data are the necessary basis for further research and design of experimental samples of a counterflow jet mixer for drinks. They can also be useful in the development of counterflow jet mixers for fluid components in other branches of the national economy.
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Copyright (c) 2017 Olga Poludnenko, Kyrylo Samoichuk, Nadiya Palyanichka, Valentyna Verkholantseva, Serhii Petrychenko
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