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Fred Huang
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Join Date: Apr 2012
Posts: 3

Wet Process Collagen Sausage Casing Manufacturing

04/16/2012 11:30 PM

We are trying to set up a pilot production line for wet process collagen sausage casing manufacturing. While we increased the viscosity of the slurry of collagen in the mixer, the air bubble formed. It caused the skin breaking during extruding process. Is there any way to avoid the air bubble forming? Is there ready-made "wet process" collagen sausage casing production line available in the market? Thanks
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SolarEagle
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Join Date: Mar 2007
Location: by the beach in Florida
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#1

Re: Wet process collagen sausage casing manufacturing

04/17/2012 12:27 AM

http://collagencasings.org/About/Default.aspx?pid=10

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Fred Huang
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Join Date: Apr 2012
Posts: 3
#3
In reply to #1

Re: Wet process collagen sausage casing manufacturing

04/18/2012 3:58 AM

Thanks. I am trying to contact them.
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Delmar
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Join Date: Sep 2006
Location: Houston Texas
Posts: 282
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#2

Re: Wet Process Collagen Sausage Casing Manufacturing

04/17/2012 10:32 PM

What kind of mixer are you using? We have experience with extruders and continuous mixers that can pull a vacuum to prevent the bubble.

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Fred Huang
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Posts: 3
#4
In reply to #2

Re: Wet Process Collagen Sausage Casing Manufacturing

04/18/2012 4:06 AM

Thanks. It is not a continuous mixer. What kind of material do you extrude? How do you avoid the air getting into the mixer when you fill the material to the mixer?
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Delmar
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Location: Houston Texas
Posts: 282
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#5

Re: Wet Process Collagen Sausage Casing Manufacturing

04/18/2012 9:15 AM

We specify the Readco continuous mixer.

The material is metered into the mixing chamber with helical screws, and the closed chambers squeeze-out any entrained air. The residual air can be vented via a top port, and a vacuum can be applied to a the vent port to remove additional air.

Video of the internals illustrating the mixing action:

http://youtu.be/NQby-J8uZn8

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