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Mixing by Air Agitation in Horizontal Milk Tanks

Department of Dairy Science, Davis, and Department of Agricultural Engineering, Los Angeles, University of California

ABSTRACT

The results of laboratory experiments were applied to larger tanks and comparisons made of air and mechanical mixing. Cheese color was blended with water to study the efficiency of air and mechanical agitation in horizontal tanks. An air supply pipe with uniformly spaced holes required longer mixing than one with a single hole at the center. Mixing times decreased with increased air rate or liquid depth. For mixing a cream layer into milk, air and mechanical agitation were equally effective, but for standardizing, mechanical agitation gave uniform composition more rapidly than air agitation. Mixing cheese color into water provided useful information for blending fluids with similar physical properties, including cream and milk mixtures. Editor.

Some factors that influence effectiveness of mixing by air agitation in small laboratory vessels were studied previously (1). This paper reports the applicability of results of the laboratory experiments to larger tanks, and some comparisons of air and mechanical mixing.