By L M Cheng
This ebook offers a normal technical and mechanical historical past for the elemental processing equipment now used for making snacks, baked items and confectionery. It covers the elemental ideas, laptop layout, functionality, operation and output.
Read or Download Food Machinery: For the Production of Cereal Foods, Snack Foods and Confectionery PDF
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Extra resources for Food Machinery: For the Production of Cereal Foods, Snack Foods and Confectionery
Example text
Ch. 2 28 Mixers The worm-gearing (4) and ( 5 ) change the direction of motion and transmit to the mixing spindle 111 and IV so that the mixing arms are made to rotate in the same direction. In this machine, the mixing is carried out by means of the mixing spindle lowered into the underlying tub. For this, the secondary motor (6) transmits its rotation through pulleys (7) and (8) as well as another two sets of worm gearing mechanisms to screw (1 1) which is linked to shaft (VII) and (VIII). The rotation of screws (1 1) makes the screw jacks on the horizontal rail (12) to move down so that the mixing arms (13) are lowered into the working position along the side guides.
B) With the limited clearance between the mixer walls and the rotating arm orbit, the dough mass is beaten and stretched by arms 1 and 2. (a) (d) (el (f) Fig. 6 Dough mixing principle. , Japan). Sec. 23 Horizontal mixers 23 The dough is further stretched by arm 1 and folded by arm 4 as arm 2 rotates away from the dough. (d) As arm 1 leaves the dough, arms 3 and 4 arrive at the bottom of the bowl so that the stretched dough is pressed folded, and kneaded again by arms 3 and 4 at the bowl bottom.
The left end of the shaping rolls has a blade (edge) to cut the dough once at each rotation of the shaping roll. The rolls are very important for the shaping of the dough Fig. 2 Dough feed assembly (Courtesy of Harbin Food and Service Machinery Research Institute, China) (1) Dough feed screw, (2) Dough chamber, (3) Dough hopper, (4) Plucking blade, ( 5 ) Shaft, (6) Screw sleeve. 2 for dimensions. [Ch. 2 Recommended parameters of the dough feed screw? (Courtesy of Harbin Food and Service Machinery Research Institute, Harbin, China) Bun scaling (flourg/piece) d D1 (mm) (mm) P (mm) LO (mm) P1 (mm) L1 (mm) L3 (mm) L2 (mm) 50 40 100 45 85 106 150 50 100 160 125 160 100 50 50 67 140 180 140 300 375 355 140 260 140 tWhere d is the diameter of dough outlet, D1 is the screw diameter of the introduction section, P is the screw pitch of the introduction section, LO is the length of the cone, P1 is the pitch of the working section, L1 is the length of the working section, L3 is the length of screw, L2 is the length of the compression section.