In the experimental workshop of the ply-pack factory, a set of double-layer spiral stirring shafts with a diameter of 35cm are cutting into the chili sauce storage tank at a specific inclination angle. The engineer held an infrared thermal imager to capture the subtle changes in the temperature distribution of the sauce during the mixing process - this is the core battlefield of dynamic homogenization technology and the "fluid mechanics code" to crack the problem of sauce stratification.
The breakthrough of dynamic homogenization technology lies in the deep integration of fluid mechanics principles and real-time feedback systems. The spiral stirring shaft adopts a 22° golden inclination design, which forms a compound movement of up and down convection and horizontal circulation when rotating. When the sensor detects that the viscosity of the sauce exceeds the threshold, the intelligent temperature-controlled mixing chamber will start the gradient heating program, gradually raising the material temperature from 25°C to 38°C, reducing the oil viscosity by 43% while the chili solids remain intact.
The subtlety of this system lies in the "sauce viscosity self-adaptation" algorithm. Taking the processing of chili sauce containing pulp as an example, the stirring shaft speed will automatically switch according to the density of the pulp: when encountering mango particles, the speed will be reduced to 15rpm to avoid crushing, and when stirring pure chili base, the speed will be increased to 45rpm to strengthen mixing. The actual test data of a Southeast Asian customer showed that the system can extend the oil-sauce separation time from 26 minutes in a static state to more than 8 hours.
In the linkage test of the packaging production line, the dynamic homogenization technology showed a stronger synergistic effect. When the spiral stirring shaft and the vacuum degassing device are operated synchronously, the bubble volume fraction in the sauce is compressed from 3.2% to 0.7%, which not only improves the filling accuracy, but also significantly improves the shelf life performance of the chili sauce. A quality inspection agency found in a comparative test that the finished product using this technology still maintained a uniform texture structure after experiencing a cyclic temperature change from -5¡æ to 40¡æ.
The popularity of dynamic homogenization technology is reshaping the packaging standards of condiments. At the recent Asian Food Machinery Exhibition, the intelligent stirring shaft displayed by ply-pack demonstrated the "controllable oil layer" black technology on site - by adjusting the stirring intensity, the thickness of the floating oil on the surface of the finished chili sauce can be freely controlled, from the industrial standard of 0.3mm to the special version of Chongqing hot pot of 5mm. This "layered controllable" reverse thinking has opened up a new track for product differentiation competition.
In the logistics park in the twilight, 20 packaging equipment equipped with dynamic homogenization technology are being loaded and shipped to all parts of the country. When the lights of the car cut through the night, the dense "chili sauce" category notes on the transportation list can be vaguely seen - from garlic chili sauce to devil's special hot sauce, these once unruly condiments will now be precisely controlled by the spiral stirring shaft to open a new chapter of flavor and stability.
