制粉生产中的磨辊

早在公元前2700年,我们的祖先就用石臼碾粉,后发展为石磨取粉,这可以称得上是今天磨辊的雏形。17世纪初,曾先后使用过瓷质和普通铸铁的磨辊,但由于其强度低和耐磨性差等原因,效果均不理想。1878年,出现用金属模铸造的激冷铸铁磨辊,     

磨辊技术特性与制粉工艺效果

详细阐述磨辊技术特性的内容、形成与调控、质量要求等,全面分析了磨辊技术特性与制粉工艺效果的关系。     

磨辊技术特性与制粉工艺效果

详细阐述磨辊技术特性的内容、形成与调控、质量要求等,全面分析了磨辊技术特性与制粉工艺效果的关系.     

制粉工艺中光辊系统磨辊表面特性探讨

正过去面粉工业因长期生产低等级面粉,齿形磨辊较多,比较重视磨辊拉丝技术,对光辊的研究较少,随着制粉工艺的改进和生产高等级面粉的需要,对心磨磨辊工艺的研究也越来越重视起来。目前,因缺乏交流和技术保密。国内对心磨磨辊的特性的文献较少,大部分介绍的是磨辊材料,加工手段、过程控制等一些宣传材料,对心磨磨辊工艺的研究仅局限于消化吸收国外制粉工艺的一些测定资料和设计公司提供的简单参数,如顾尧臣老师的《磨粉机光棍表面粗糙度的作用,磨耗和加工》;     

磨粉机磨辊磨损对制粉影响研究综述

介绍了磨粉机磨辊的基本结构,综述了磨粉机磨辊磨损与电耗、磨辊磨耗及研磨效果的影响关系,为进一步研究磨粉机磨辊磨损提供参考。     

磨辊表面技术特性及其在不同制粉工艺中的配置

磨辊表面技术特性关系着研磨效果、物料分级、流量平衡等指标,不同制粉工艺对磨辊表面技术特性要求不同。阐述了齿辊的齿形参数和光辊中凸度和粗糙度,分析了小麦品质特性对研磨技术的要求,介绍了4种制粉工艺磨辊表面技术特性具体配置,指出了磨辊表面技术特性日常检查与维护的重要性,推荐了一款光学齿型检测仪。     

磨辊生产的发展

我国近期的磨辊生产由于采用电炉冶炼，改进材料配方和提高机械加工精度，产品质量迅猛提高。目前与国外先进水平相比仍存在差距，制定产品的技术标准是当务之急。     

磨辊表面处理特性与制粉生产指标相关性研究

现代制粉工艺中,除工艺路线的合理配置外,磨辊表面的技术处理、特性选择和参数配置是影响制粉工艺生产指标的关键,它不仅受原料性质的影响,而且受最终产品质量的特性的限制,同时受自身材料配方和表面处理方法的影响,如何合理选择和科学配置适宜的磨辊表面处理方法,是保证工艺最佳效果、产品最终质量,实现集约化生产的唯一选择。     

浅谈磨辊技术特性对制粉工艺的影响

简述磨辊技术特性的概念及与磨粉机操作、磨辊拉丝与喷砂质量、制粉工艺要求之间的关联和相互影响。     

皮磨剥刮率、制粉效果和八辊磨调节

阐述了皮磨剥刮率的作用和调节范围;不同粒度小麦和不同出粉率的皮磨剥刮率的变化以及累计剥刮率和累计灰分。讨论了剥刮率的调节。     

小麦品种品质与面粉加工

面粉品质受原料小麦与加工工艺的影响.而原料小麦的品质首先决定于小麦品种的影响,其次与小麦的种植环境与栽培条件也有关系,市场反映的强筋不强、弱筋不弱就与此有关,下面就几个方面进行探讨.     

Microbiology of wheat and flour milling in Australia

A survey was undertaken to determine the microbiological status of Australian wheat and the distribution of microorganisms in the flour milling fractions and end products. A total of 650 milling process and end product samples was obtained from nine flour mills located in New South Wales (4), Queensland (2), Victoria (2) and Western Australia (1) during the 1997-1998 and 1998-1999 wheat seasons. Most frequent (modal) counts in wheat and flour were, respectively, as follows: aerobic mesophilic plate count, 10(5) and 10(2) colony forming units/gram (cfu/g); coliforms, 10 and 1 most probable number/gram (MPN/g); Bacillus spp., 10(4) and 10(2) cfu/g; B. cereus, 1 and 0.1 MPN/g; mesophilic aerobic spores, 10 and 1 cfu/g; aerobic thermophiles, both 10 cfu/g; yeasts, 10(3) and 10(2) cfu/g, and moulds, 10(3) and 10(2) cfu/g. Bacillus spp., coliforms, yeasts and moulds were the most frequently detected microorganisms throughout the survey. The most common moulds isolated were Aspergillus, Penicillium, Cladosporium and Eurotium spp. Environmental serovars of Salmonella were isolated from two samples. Escherichia coli and B. cereus were present at very low levels, a majority of positive samples being at the minimum level of detection (3 and 0.3 MPN/g, respectively). As wheat grain layers are separated, surface-adhering contaminants are concentrated in end product bran, wheat germ and pollard, which comprise the outer layers of the grain. Consequently, the inner endosperm fraction contains lower microbial counts, and flour is the cleanest end product of the milling process. Higher microbiological counts midstream in the milling process indicate that equipment contamination may contribute to microbiological contamination; however, the microbiological quality of incoming wheat has a strong influence on the ultimate quality of milling end products.     

关于面粉加工中使用增白剂的辨析

本文对过氧化苯甲酰的性质、用途、作用机理、使用增白剂的优点、危害性及超量使用的鉴别方法等做了详细的阐述。     

最新制粉技术与设备

主要介绍了目前国外的最新的制粉技术和设备,提出了国内粮食机械设计和制造的方向。     

制粉新工艺的探讨

本文在参考国外制粉工艺前提下,通过对国内常用制粉工艺的分析,经改进和完善,针对具有10台磨左右的中型面粉厂,设计了一种新的制粉工艺,取得了较明显的工艺效果。     

不同粉路中的小麦粉及其淀粉性质测定

研究了1T下、3M下、1Sf小麦粉及其淀粉的性质,测定了其淀粉、蛋白质、灰分、水分以及直链淀粉的含量,并对淀粉的粒径分布、溶解度和膨润力以及淀粉糊的透明度、冻融稳定性等特性进行了分析。实验结果表明:在小麦胚乳结构中,越接近麦心的部位,淀粉和直链淀粉含量越高,水分和蛋白质含量越低,灰分的差异不大;淀粉颗粒的大小顺序为3M下>1Sf>1T下,粒径呈正态分布;小麦淀粉随温度的升高,溶解度增大,膨润力上升;小麦淀粉糊的透明度较高,冻融稳定性较差。     

小麦制粉清理工段的新工艺

论述了制粉工业的发展趋势,介绍了制粉工业近年来清理工段的新工艺,采用最新清理工艺,满足了洁净化生产的要求,降低了成品微生物指标.     

加工精度对米粉老化进程的影响

以质构、RVA、X-衍射和红外光谱为检测手段,分析不同加工精度（0%、3%、6%、9%）大米米粉糊化后的老化进程。结果表明,不同加工精度的米粉凝胶在4℃贮藏过程中,硬度、糊化温度、回复值、结晶度、红外（1047cm-1/1022cm-1）处吸光度比值均逐渐上升,粘度逐渐下降;贮藏前3d,各指标均变化较快,第7d后趋于平缓,表明前3d米粉糊迅速老化,第7d后老化基本完成。相同老化时间下,糙米米粉凝胶的加工精度与硬度、糊化温度、回复值、结晶度和红外吸光度比值成正比,与粘度成反比,即加工精度越高,老化越快。      

加工精度对米粉老化进程的影响

以质构、RVA、X-衍射和红外光谱为检测手段,分析不同加工精度(0％、3％、6％、9％)大米米粉糊化后的老化进程.结果表明,不同加工精度的米粉凝胶在4 ℃贮藏过程中,硬度、糊化温度、回复值、结晶度、红外(1047cm-1/1022cm-1)处吸光度比值均逐渐上升,粘度逐渐下降;贮藏前3d,各指标均变化较快,第7d后趋于平缓,表明前3d米粉糊迅速老化,第7d后老化基本完成.相同老化时间下,糙米米粉凝胶的加工精度与硬度、糊化温度、回复值、结晶度和红外吸光度比值成正比,与粘度成反比,即加工精度越高,老化越快.     

Thermo-mechanical rice flour modification by planetary ball milling

Planetary ball milling is presented as an alternative way to improve the native flour properties by physical modification. A grinding protocol was developed by combination of grinding and pause stages. The effect of rotational speed (450–650 rpm) and milling time (10–20 min) on flour properties were determined using RSM method. The effect of milling conditions on flour attributes was significant. With increasing milling speed and time a significant increase in damaged starch, water-absorption and solubility indexes was observed. Changes in functional attributes, intrinsically related to structural and morphological properties of rice flour, were satisfactorily correlated with crystallinity loss, specific surface area and gelatinization degree. Modified rice flours presented pre-gelatinized characteristics which can offer new opportunities for flour applications, for example as ingredient for instant meal product. Flour modification can be controlled by selecting milling conditions. The distinctive characteristic of the planetary ball mill was the fast speed with which the modified flour was obtained which presented intermediate characteristics in relation with native and amorphous state.