Our consumer-focused world is so shrouded in mystery and unknown processes that thinking of just one tiny part of production is like opening a never-ending can of worms. So many details and labor go into just one sheet of toilet paper, one drop of oil, and pretty much one of everything people eat.
If you were to ask someone, “Where does dinner come from?” they might very well say “The grocery store.” Well, in an effort to give credit to all the people who got that food to the grocery store neatly packaged, let’s look at just one tiny part of production and begin to unravel this shroud.
In a majority of production lines today there is some sort of mixing process. This is very true for foods, paper products, petroleum products, hygiene products, and much more. To narrow it down let’s look at just one thing you might get at a grocery store or corner market: soda.
Once all the materials are acquired (which is a Pandora’s box all its own), they must be mixed proportionately in order to get the right combination of ingredients. In many cases, this requires an extremely sanitary, static mixing process able to run continually at peak output.
Now that everything is mixed together the drink must be carbonated. This process involves an ozone conditioner that takes CO2 bubbles and breaks them into micron-sized bubbles so they can integrate to the liquid. This combination of bubbles and liquid then pass through another static mixer to become totally blended. Now, finally, the drink can enter the bottling and labeling process.
Sanitary mixing and ozone conditioning takes place all throughout the food and beverage industry, not just with soda. These processes work with liquids as well as heavy, starchy pulps like potatoes or other raw agricultural materials. While mixing is an integral part of food production, it is still only a small part in a gigantic system.