Dry Mixing Process of Foods for Special Medical Purposes and Its Comparison with Wet Process and Dry-wet Process
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Abstract:
In order to provide theoretical and practical basis of dry mixing technology for relevant manufacturers, the key steps of dry mixing process of formula food for special medical purposes and its comparison with wet and dry methods were evaluated. By analyzing the key control points of the dry mixing process, the material addition order, mixing time, mixing frequence and process stability were analyzed to investigate their influence on the uniformity of the mixed process. The final production process conditions were as follow: materials were added in the process of mixed process 1, a total mixing time was 20 min, a total mixing frequence was 20 Hz. Under these conditions, the relative standard deviation of vitamin A and vitamin B1 in different positions were 4.37% and 2.52%, respectively. It was close to the test results of the verification process, indicating that the product was mixed uniformly and the process was stable, and the test values were in accordance with the regulations and design requirements. Compared with the wet process and the dry and wet process, the dry mixing process also showed certain advantages. Therefore, this process can meet the requirements of the dry production of the special medical food formula.
