​​​​​​​​​​​​​​​​​​​​​​​​Key insights to preventing air incorporation and removing air in mixing processes


Key factors to consider when selecting a mixing solution include how well the solution prevents air incorporation during the mixing process and how effectively it removes any remaining air from your product. Air in your products and your process leads to a number of undesirable consequences. It causes foam to form, risking cavitation that could destroy your pumps. It creates more fouling in your heat exchangers and makes CIP and filling more difficult and time consuming. Air also compromises the stability and shelf life of your products, as well as their quality, by causing off-flavours and oxidation of nutrients. Here’s what to keep in mind to minimize air and ensure product quality, food safety and efficient mixing.

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