عنوان

Food machinery :

(Number (ISBN

0133234371

(Number (ISBN

0747600716

(Number (ISBN

9780133234374

(Number (ISBN

9780747600718

Number

b606329

Title Proper

Food machinery :

General Material Designation

[Book]

Other Title Information

for the production of cereal foods, snack foods, and confectionary

First Statement of Responsibility

Ling-Min Cheng.

Place of Publication, Distribution, etc.

New York, NY

Name of Publisher, Distributor, etc.

Horwood

Date of Publication, Distribution, etc.

1992

Specific Material Designation and Extent of Item

XV, 290 Seiten : Illustrationen ; 25 cm

Series Title

Ellis Horwood series in food science and technology.

Text of Note

Part I: Beating and Mixing MachinesBeating machinesIntroduction - Construction: General, Mixing tools, Mixing bowl, Planetary head - Transmission system - Production capacity - Control and safety MixersIntroduction - 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 MachinesSteamed bun manufactureIntroduction - Construction - Dough feed assembly - Forming principle - Transmission system - Operation Dumpling manufactureIntroduction - 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 manufactureIntroduction - 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 MachinesDividersIntroduction - Construction: Hopper, Dividing head, Lubricating system - Dividing principle - Transmission system - Operation and maintenance: Lubrication, Weight control, Cleaning RoundersIntroduction - 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 MachinesSheeting machinesSheeting 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 cuttersIntroduction - Construction: Crosshead, Cutting web and pad table - Shaping principle - Crosshead drive - Transmission - Adjustment and capacity Rotary cuttersIntroduction - Construction: Printing and cutting rolls, Anvil roll and cutting web - Shaping principle - Transmission and capacity - Main webs Part V: Cookie-making MachinesRotary mouldersIntroduction - 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 depositorIntroduction - 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 MachinesEncrusting 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 OvensHeat transfer principles and electric heating elementsHeating 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 ovensOven 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 MachinesCooking machinesIntroduction - 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 sizerSugar 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 DesignGeneral requirementsBasic 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

Food processing machinery.

Lebensmittelverarbeitung ; SWD-ID: 41670450

Lebensmittelverfahrenstechnik ; SWD-ID: 41670462

Class number

Book number

Ling-Min Cheng.

Ling-Min Cheng

Electronic name

[Book]

Y