liquid mixture

While low-viscosity liquids can be homogenised using simple stirrers or jet mixers, pasty or viscous media require more intensive mechanical intervention. The classic kneading process is ideally represented by imagining a plastic mass being pulled apart and then compressed. This process is repeated x times until the required homogeneity is achieved. In industrial practice, shear and compaction effects also come into play.

Such conditions often occur when reaction masses thicken, viscous intermediate products are formed during synthesis processes, or when residual moisture must be distributed in a highly viscous or plastic product during vacuum drying. In these cases, classic high-speed agitators are often no longer sufficiently effective, as they are primarily designed for flowing, less viscous liquid phases. Kneading processes, on the other hand, aim to reshape even highly structurally viscous materials and ensure their internal homogeneity.

In practice, kneading is usually carried out at reduced speeds and increased torques. It is important that the mixing tools act on all volume ranges. amixon® equipment is used in such applications when products ranging from highly fluid to highly viscous are to be processed in the same equipment. In certain operating conditions, they perform kneading tasks. They move highly viscous or plastic goods intensively enough to achieve homogeneity, heat transfer or residual moisture distribution. The product should ultimately leave the mixer or reactor in the form of a free-flowing powder.