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FOOD MACHINERY CL
Taylor & Francis Ltd (Verlag)
978-0-13-323437-4 (ISBN)
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Cereal foods, snack foods and confectionery are now big business, involving mass production systems and equipment. This guide and reference provides a clear, systematic review of the basic types of machinery now used for these products. Basic principles, machine design, function, operation and output are examined. Numerous detailed schematics illustrate machine design and process steps. Special chapters cover heat transfer and electric heating elements, and food machinery design.
This 300-page handbook will be useful to managers and engineers involved in snack and cereal food and confectionery processing, as well as designers of machinery and production lines.
Part I: Beating and Mixing Machines
Beating machines
Introduction - Construction: General, Mixing tools, Mixing bowl, Planetary head - Transmission system - Production capacity - Control and safety
Mixers
Introduction - Horizontal mixers: Construction, Mixing time, Control, Principles of dough mixing, Transmission, Vertical mixers: Construction, Transmission, Working process and control - Comparison of horizontal and vertical mixers - Other types of mixers: Rotatable bowl mixers, Biplex mixers, Continuous mixers
Part II: Chinese Snack-making Machines
Steamed bun manufacture
Introduction - Construction - Dough feed assembly - Forming principle - Transmission system - Operation
Dumpling manufacture
Introduction - Construction: Dough feed assembly, Stuffing feed assembly, Moulding assembly - Shaping principle - Transmission system - Operation: Starting the machine, stuffing test, Dough tube test, Adjustment of dumpling size, Dumpling making process, Cleaning the machine
Hun Tun manufacture
Introduction - Construction: Dough sheet feeder, Stuffing feed system, Feeding mechanism - Shaping principle: Location, First folding, Second folding, Side-bending, Sealing and corner-forming - Transmission system - Operation
Part III: Bread-making Machines
Dividers
Introduction - Construction: Hopper, Dividing head, Lubricating system - Dividing principle - Transmission system - Operation and maintenance: Lubrication, Weight control, Cleaning
Rounders
Introduction - Construction: Working surface, Dough trough, Fan and dusting principle - Rounding principle - Transmission system - Operation: Dough piece shape control, Dusting flour control, Cleaning
Part IV: Biscuit-making Machines
Sheeting machines
Sheeting process and some parameters: Ideal sheeting process, Contact angle, Initial condition and sheeting roll diameter - Sheeters: Two-roll pre-sheeters, Three roll sheeters, Four-roll sheeters - Gauge rolls - Laminators: Laminators with a filling duster, A combination of MM laminator and SM stretcher
Reciprocating cutters
Introduction - Construction: Crosshead, Cutting web and pad table - Shaping principle - Crosshead drive - Transmission - Adjustment and capacity
Rotary cutters
Introduction - Construction: Printing and cutting rolls, Anvil roll and cutting web - Shaping principle - Transmission and capacity - Main webs
Part V: Cookie-making Machines
Rotary moulders
Introduction - Construction: Dough hopper, Forcing roll and moulding roll, Extraction web and roll - Moulding principle - Transmission system - Operation: Nature of dough, Dough piece weight control, Dough piece shape control
Extruder and depositor
Introduction - Construction: Dough feed assembly, Die assembly, Drive and control, Shaping principle: Shaping of rout press products, Shaping of filled bar products, Shaping of sponge batter drops, Shaping of wire cut products - Transmission system - Operation: Weight control, Changing the die plate and filler block
Part VI: Cake-making Machines
Encrusting machines Introduction - Construction: General structure, Feed system - Moulding: Extrusion nozzle moulding, Flourless encrusting moulding - Transmission system - Operation: Filling control, Casing thickness control, Product size adjustment, Flour dusting regulation, Stability disk adjustment
Part VII: Baking Ovens
Heat transfer principles and electric heating elements
Heating transfer principles: Conduction, Convection, Radiation, Summary - Oven classifications - Electric heating elementradiators: Tube radiators, Magnesium oxide-metal duct radiators, Silicon carbide duct radiators, Silicon carbide rod radiators - Slab radiators
Construction and design of tunnel electric ovens
Oven chamber: Sectional configuration and dimensions of the baking chamber, Insulation - Heating elements: Installed capacity of heating elements, Surface temperature of the radiators, Radiation distance, Radiator arrangement, Temperature control - Reflection devices - Oven flues - Oven drive system: Oven band speed, Choice of oven drive system, Calculation of the drive power, Drum diameter, Drive power of the chain-tray system
Part VIII: Candy-making Machines
Cooking machines
Introduction - Coolmix system - Dissolving and precooking machines: Construction, Operation - Pressure dissolver: Construction, Operation - Cooking machines: Batch cookers, Vacuum continuous cookers, Continuous film cooker
Batch former and rope sizer
Sugar mass supply: Cooling, Kneading, Cleaning - Batch former: Trough and conical rollers, Heating, Sugar cone formation, Transmission, Centre filling - Rope sizer: Sizing rollers, Transmission, Operation and control
Candy makers Candy maker with rotary dies: General construction, Die-head, Candy shaping principles, Transmission, Operation and control - Candy mould depositing machines: Introduction, Depositing head and its function, Depositing moulds, Top moulding unit, Depositing mould circuit and cooling tunnel, Candy ejection and discharge conveyor, Operation, Output
Part IX: Food Machinery Design
General requirements
Basic steps of food machinery design: Preparation of food machinery design, Planning design, Technical design, Evaluation - Technical design: Construction Design, Drawings, Instructions - Technological analysis of the food producing process: Requirements of the technological process, Determination of the production process - Food machine control system: Transmission coordinated control system, Time control system, Travel limit control system, Numerical program control system, - Transmission system design
References and bibliography
Erscheint lt. Verlag | 30.7.1998 |
---|---|
Verlagsort | London |
Sprache | englisch |
Gewicht | 454 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 0-13-323437-1 / 0133234371 |
ISBN-13 | 978-0-13-323437-4 / 9780133234374 |
Zustand | Neuware |
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