A large scale producer of condiments for the restaurant industry needed a better way to control the mixture of several ingredients in the production of mayonnaise. The ingredients needed to be mixed at exact ratios to produce a consistent product. The customer wanted to automated the process to remove human error from the mixing of these blends. Products to be measured are starch, an egg blend, and the final product of mayonnaise.
All the ingredient measurements must be made by sanitary instruments because this is an FDA regulated food application. Measurements must also be maintained at relatively low system pressures. This is difficult due to the viscous nature of the product. Because both starch and mayonnaise are shear thinning materials, precise viscosity data is not available, therefore engineering observation of the process was necessary to identify the proper size Coriolis meters.
