What is it about?
Mixing is an essential unit operation in the food and chemical industries. It is essentially difficult to achieve non homogeneous solid or powder mixing using ordinary type mixer, especially if one of the constituents is a nanoparticle. In this research, we have provided a new design technique for actualizing mixing of this type. We determined the mixing index of a the prototype with respect to starch, glycerol and zinc oxide nanoparticles as composite. The result revealed interestingly that the mixing index of the machine was as high as 90%.
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Why is it important?
We defined step by step approach required in the synthesis of zinc oxide nanoparticles from Sol-gel method. We characterized the resulting nanoparticles and found out that it has particle size ranging between 4 to 6 nm. We formed a mixture with the help of the extruder and then determined the mixing index of the machine
Perspectives
We are particularly pleased that this article is receiving wider readership and attention. As its lead author it impact more to my understanding of the subject.
Adeshina Fadeyibi
Kwara State University, Malete, Nigeria
Read the Original
This page is a summary of: Chapter 20 Mixing Index of a Starch Composite Extruder for Food Packaging Application, November 2016, Taylor & Francis,
DOI: 10.1201/9781315371184-21.
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