text: # Pan or disk agglomerators (rarely used for food powders): Pan or disk agglomerators use the rotation of a disk or bowl to agitate the powder as it is sprayed with water.  This type of agglomeration creates agglomerates with higher density than agglomerates produced in fluidized beds.
  # Drum agglomerators: use a drum to agitate the powder as liquid is added via spraying along the drum.  This is a continuous process, and the agglomerates are spherical due to the rotation of the drum.  Advantages: can successfully agglomerate powders with a wide particle size distribution, and have lower energy needs than fluidized bed agglomerators.  Drum agglomerators can handle very large capacities, but this is not an advantage in the food industry.  Disadvantage: broad particle size distribution.
  # Mixer agglomeration: Mixer agglomerators agitate the powder with the use of a blade inside a bowl.  The geometry of mixer agglomerators vary widely.  The blade can be oriented vertically, horizontally or obliquely.  Shear is variable, and the wetting solution is sprayed over the bulk of the powder as it is mixing.  Advantages: can work with powders of large particle size distribution, and allow for good distribution of viscous liquids. Equipment is straight forward and common.  This type of agglomeration results in relatively dense and spherical agglomerates.