一项低温散装面粉输送技术

正随着食品行业的快速发展,食品企业规模越来越大,卫生要求越来越高,正在向集约化方向发展,面粉采购采用散装接收,面粉物流装备更加先进,这就要求面粉企业采用粉仓储存用于发放。目前新建的企业大多建设了面粉后处理系统,具备面粉散存散发条件,但是散装面粉进出仓输送的产气设备一般采用罗茨风机,罗茨风机具有产气性能高,压力适中等优点,型号与转速可选择余地比较大,所以被广泛应用。但是,罗茨风机也有一个缺点,就是输送的空气温升比较高,形成原因主要有以     

面粉散装运输

面粉散装运输是面粉在流通领域中的技术革命.采用面粉散装运输技术,面粉由面粉厂的面粉散装仓直接装入散装车,运送至面制食品厂等用户,将面粉用气力输送技术从车中输送至用户的面粉接收散存仓中.用户生产使用面粉时,再用气力输送技术将面粉从散存仓直接送至生产车间.     

推广面粉散装运输促进食品工业发展

面粉的散装运输 ,是面粉流通领域中重大的技术革命。采用面粉散装运输技术 ,面粉自面粉厂的粉仓装入面粉散运车直接运送至食品厂的面粉接收仓 ,节省了大量的包装袋 ,全部流通过程中省去了打包、堆包、装、卸车等 1 0多道工序 ,节约了大量的人工和费用 ;避免了面粉在打包、搬运及倒包时的洒漏损失 ;消除了袋装面粉在流通过程中的污染问题。国外面粉散装运输已有半个多世纪的历史 ,目前 ,工业化国家的面粉散装运输率已达 70 %以上。在我国发展面粉散装运输 ,就目前情况而言 ,每吨面粉可产生经济效益在 50元左右。仅城镇面粉加工的 70 %面粉采用散装运输 ,每年可创效益近 1 0亿元以上 ;因避免洒漏而节约粮食约 1 0万 t以上 ;若是布袋 ,可节约棉布 1 .6亿多平方米 ,若是塑料编织袋 ,则避免了每年 8亿个塑料袋的消毁处理问题。面粉的水分含量高、容重小 ,流动性差 ;直接关系到人体的健康 ,因而面粉散装运输技术含量高。发展面粉散装运输 ,可以改变我国粉状物料流通过程中袋装人搬的落后状况 ,将对我国的国民经济建设作出积极的贡献。     

谈谈面粉厂成品库的设计

设计面粉厂时,其附属车间—面粉成品库的设计是不可缺少的。我国目前面粉厂中主要还是袋装面粉,散装面粉发放还很少,本文就袋装面粉成品库的设计提出粗浅的看法。一、建筑面积的计算袋装面粉成品库需用建筑面积可用下式计算:S二TdLWtnKS     

我国面粉散装运输发展现状与关键技术分析

介绍了我国面粉散装运输的发展现状,指出了面粉散装运输蕴含的巨大经济效益和社会效益,分析了面粉散装运输技术在我国的推广与应用应该解决的一些关键技术与问题。     

面粉散装运输的关键技术和关键设备

论述了采用面粉散装运输技术 ,使面粉自装入面粉散运车直至送到食品厂的面粉接收仓的全部流通过程中 ,省去了打包、堆包、装车、卸车等 1 0多道工序 ,节约了大量的人工和费用 ;避免了面粉在打包、搬运及倒包时的洒漏损失 ;消除了袋装面粉在流通过程中的污染问题。     

一种多功能面粉罐车工作站

正散装运输较之袋装运输,减少工序,简化操作,减轻劳动强度,创造出巨大的经济效益和社会效益。但现有的散罐散装颗粒运输车效率低,运输投资主体风险大,不够经济,其运输效率仅是箱式车辆运输效率的1/2左右。另外,使用全挂车、半挂车行进时重心高,转弯易侧翻。本发明旨在克服现有技术的缺陷,克服现有一些面粉厂不配备散装面粉储料仓和出仓系统,也不能销售散装面粉,而方便面、面条食品厂等用户企业也不配备散装面粉储料仓和接收系统的难题,设计一     

面粉散装运输的关键技术和关键设备

论述了采用面粉散装运输技术，使面粉自装入面粉散运车直至送到食品厂的面粉接收仓的全部流通过程中，省去了打包、堆包、装车、卸车等10多道工序，节约了大量的人工和费用；避免了面粉在打包、搬运及倒包时的洒漏损失；消除了袋装面粉在流通过程中的污染问题。     

面粉散装运输的前景

采用面粉散装运输技术,面粉自面粉厂的粉仓装入面粉散运车直接运送至食品厂的面粉接收仓,节省了大量的包装袋及包装费用;全部流通过程中省去了打包、堆包、装车、卸车等10多道工序,节约了大量的人工和费用;避免了面粉在打包、搬运及倒包时的洒漏损失;消除了袋装面粉在流通过程中的污染问题。     

发展面粉散装运输提高社会经济效益

１.概述面粉散装运输,顾名思义,就是面粉在运输过程中不用袋装,而用散装车、船等专用工具直接装载面粉进行运输。采用面粉散装运输技术,面粉由面粉厂的面粉散装仓中直接装入散装车、船,运送至面制食品厂等用户,将面粉用气力输送技术从车、船中输送至用户的面粉接受散存仓中。用户生产使用面粉时,再用气力输送技术将面粉直接送至生产车间。面粉散装运输较之袋装运输,节省了面粉厂的面粉打包、堆包工序,流通运输过程中的装卸搬运工序,食品厂等用户的堆包、出包工序,简化了操作,减轻了劳动强度,节约了大量的劳动力。更重要的是面粉散装运输节约…     

面制品中溴酸钾残留量的测定方法

针对当前市场销售的面粉、面包粉、面包等面制品中存在的不遵循国家标准添加溴酸钾的现象,综述了目前国内外可用于溴酸钾残留量检测的分析方法,以求在食品生产和流通环节中加强监督管理,保障面制品的食用安全.     

Soybean Flour/Oil and Wheat Bran Effects on Characteristics of Cassava (Manihot esculenta Crantz) Flour Extrudate

Adding soybean flour, soybean oil and wheat bran to cassava flour increased the percentage of crude protein/fat and crude fiber respectively in the blends. Crude protein or extrudate correlated negatively (P<0.01) with expansion, water solubility or total reducing sugars and positively (P<0.01) with bulk density, and water absorption. Crude fiber of extrudate correlated negatively (P<0.01) with expansion, bulk density and total reducing sugars. At 4% soybean oil addition, extrudate expansion and WSI were highest, while bulk density and WAI were lowest. Extrudates became more yellow in color on addition of soybean flour.     

复合米粉挤压膨化制品配方的研究

以大米为基料,面粉、糯米粉、玉米淀粉、马铃薯淀粉为辅料,采用挤压膨化工艺制作膨化制品,研究了大米粉进料颗粒度、各辅料添加量对膨化制品L值、b值、吸水性、水溶性、容重、硬度等品质指标的影响,筛选出了大米粉最佳进料颗粒度为60目。在此基础上设计正交试验,优选出最佳配方为以大米粉为基准(计为100),辅料配比为面粉25%、糯米粉20%、玉米淀粉15%、马铃薯淀粉15%;利用该配方制得产品的L值为59.69、b值为12.96、水溶性指数为30.95%、吸水性指数为5.08g/g、容重为126.72g/L、硬度为617.3g,产品感官品质优良。     

脱皮脱脂杂豆粉的理化与功能特性

以大白芸豆、奶花芸豆、小白芸豆、豇豆、绿豆、红小豆、小扁豆、豌豆8种食用杂豆为实验材料,以大豆为对照,对其脱皮、脱脂后的杂豆粉理化特性和功能特性进行比较分析。结果表明：与脱皮脱脂大豆粉相比,脱皮脱脂杂豆粉的堆积密度和吸水性指数高,水溶性指数、吸水能力、吸油能力低,乳化性、乳化稳定性差异不显著,凝胶能力强,起泡性及起泡稳定性差异显著。不同杂豆粉之间的理化特性与功能特性有差异。脱脂大白芸豆粉的堆积密度小,水溶性指数、吸油性和乳化稳定性高;脱脂小白芸豆粉吸水性、乳化性、起泡性及起泡稳定性强;脱脂豌豆粉凝胶能力和起泡性好,乳化稳定性差。     

超微粉碎对红小豆全粉物化特性的影响

以红小豆粗粉为研究对象,通过高频振动超微粉碎处理,研究振动式超微粉碎技术对红小豆全粉物化特性的影响。结果表明:随着超微粉碎时间的延长,红小豆微粉的平均粒径进一步减小,微粉颗粒大小更均匀,颜色更白亮,更均匀。与粗粉相比,红小豆微粉的休止角和滑角均增大,松装密度和振实密度均小于粗粉。超微粉碎处理可以显著改善红小豆全粉的颗粒均匀性、颜色均匀性、吸湿性、溶胀度、溶解性等物化特性。     

The Effects of Extrusion Conditions on the Physical Properties of Wheat Flour Extrudates

The effects of extrusion conditions (feed moisture content and rate, process temperature, screw speed and geometry, and die diameter) on expansion ratio, bulk density, and breaking strength of wheat flour extrudates were investigated. Extrudate samples were prepared by using a Brabender single-screw extruder. Higher feed moisture content and process temperature were required for proper expansion. At 3.18mm die opening, the relationship between expansion and bulk density was positive. Feed rate was the most effective factor for increasing bulk density. Breaking strength was significantly decreased with increasing process temperature. Under extrusion conditions of 22% feed moisture, 110g/min feed rate, 160°C process temperature, and 130rpm screw speed with 5:1 CR, wheat flour was puffed with low bulk density and breaking strength.     

Effect of Defatted Maize Germ Addition on the Functional and Textural Properties Of Wheat Flour

The objective of this study was to assess functional properties of wheat flour blends with defatted maize germ flour (DMGF), a byproduct of the corn oil industry, at 5–25% levels. The bulk density, oil, and water absorption capacities, emulsion/foaming capacity and stability, objective color, least gelation concentration, and rheological properties (apparent viscosity and dough compression) were determined in control and flour blends. With DMGF addition, bulk density and foaming capacity decreased from 0.62 g/mL to 0.55 g/mL and 33.7% to 25.7%, respectively, both at 25% level. In general, when compared to control, oil and water absorption and emulsion capacities increased significantly in flour blends with >10% DMGF. Overall, regardless of the DMGF level, complete or partial gelling was observed at ≥ 8% gelation concentration. The apparent viscosity increased with increasing DMGF levels (0–25%) in all flour blends and also at all 4 concentrations from 5% to 20%. The control flour dough had a hardness value of 7.56 N, which increased significantly to 84.6N, when the DMGF level increased to 25% in the flour blend. These results indicate that most of the functional properties of wheat flour blends improved with DMGF addition, thus DMGF has a great potential to be used in a variety of food products.     

Cassava Starch or Amylose Effects on Characteristics of Cassava (Manihot esculenta Crantz) Extrudate

Blends of cassava flour with cassava starch or amylose were processed on a Wenger X-5 laboratory extruder. Cassava starch added to cassava flour increased total carbohydrate in feed, reducing yellow color, water absorption and extrudate bulk density but increased expansion, product moisture, water solubility and total reducing sugars. Amylose addition increased extrudate surface regularity with reduced water solubility, total reducing sugars, and bulk density. Expansion was highest in mixtures containing 60% amylose. Textural properties of extrudate increased on addition of amylose or cassava starch. Differences in microstructures existed between cassava flour and cassava starch extrudate.     

IMPROVED CORN AND MILLET BASED WEANING FOODS: FORMULATION, VISCOSITY, AND NUTRITIONAL AND MICROBIAL QUALITY

In Tanzania, germinated cereal flour is added to weaning foods consisting of ungerminated cereal or root crop flour and sometimes legumes to reduce bulk and viscosity, and increase nutrient density. However, there is no standard procedure for germinated cereal flour preparation and addition to gruels. This study was conducted to improve the chemical, physical and microbiological quality of millet and corn gruels based on protein and energy requirements for infants. Germinated millet flour (GMF) was more efficient than germinated corn flour in reducing gruel viscosity to < 3 Pascal s in 5 min. Washing before germination did not significantly reduce the microbial levels in GMF. Formulations consisting of millet, corn or combinations with soybean or peanut at a cereal: legume ratio of 7:3, and GMF were prepared by traditional and improved methods. In the lat-