Journal of Engineering Research and Reports

Studies that investigated the effectiveness of groundnut mixing as a function of mixing speed and time are scarcely reported. Therefore, the objective of the study is to investigate the main and interaction effects between mixing mixtures and mixing speed on the mixing evaluation parameters, with respect to different mixing proportions of ginger, wheat flour and pepper. The mixing evaluation parameters considered are; final and losses after mixing. Also, the coefficient of variation (CV), Degree of mixing, Percentage loss and mixing efficiency. The components of the mixer consist of frame, the U shaped trough, a central shaft and a helical ribbon agitator. The coating units consists of coating trough, drive shaft and electric motor.  The lowest value of CV recorded was 8.94%, while the highest values of the degree of mixing and mixing efficiency recorded were 92.23 and 99.75%, respectively. The effectiveness and efficacy of mixing increases as mixing time increases. Similarly, increased performance in mixing was observed as the mixing speed increases. The main and interaction effects between the mixtures and speed were insignificant (P > 0.05). The highest speed of 60 rpm and mixing time of 15 mins produced the highest mixing efficiency. Therefore, further studies should be carried to determine the optimum speed and mixing time for improved thoroughness in mixing.