1 / 34
文档名称:

机械毕业设计-滚筒干燥器毕业设计.doc

格式:doc   页数:34页
下载后只包含 1 个 DOC 格式的文档,没有任何的图纸或源代码,查看文件列表

如果您已付费下载过本站文档,您可以点这里二次下载

分享

预览

机械毕业设计-滚筒干燥器毕业设计.doc

上传人:36296518 2015/10/10 文件大小:0 KB

下载得到文件列表

机械毕业设计-滚筒干燥器毕业设计.doc

文档介绍

文档介绍:摘要
预糊化营养米粉具有速溶即食的特点,是最易消化的大米制品。根据不同消费对象和不同配方又可分为:婴幼儿营养米粉、老年营养米粉和方便营养米粉。目前,这类食品具有广阔的市场前景.
滚筒干燥器是通过转动的圆筒,以热传导的方式,将吸附在筒体外壁的液状物料或带状物料,进行干燥的一种连续操作设备。
其操作过程为:需干燥的处理的料液由高位槽流入滚筒干燥器的受料槽内。干燥滚筒在传动装置的驱动下,按规定的转速转动。物料由布膜装置,在滚筒壁面上形成料膜。筒内连续通入供热介质,加热筒体,由筒壁传热传热使料膜的湿分汽化,在通过刮刀将达到干燥要求的物料刮下,经过螺旋输送最后干燥器将成品输送到储槽内,然后进行包装。
关键词:米粉;干燥;滚筒干燥器
Abstract
Pregelatinization nutrition with instant noodles, ready-to-eat characteristics is the most indigestible parts of rice products. According to different consumer targets and can be divided into different formula : Infant nutrition rice noodles, rice noodles and the elderly nutrition convenient nutrition rice noodles. At present, such food has broad market prospects.
Drum dryer through the rotating cylinder to heat conduction, will be adsorbed on the outer shell of liquid material or herpes materials, a dry continuous operation of equipment.
Its operating process : the need to dry the feed trough flows from the peak of the drum dryer subject within the trough. Drum drying in the driving gear, according to the rotational speed. Materials from cloth membrane device, the cylinder wall to form membrane materials. Tube leads to continuous heating medium, the heating cylinder, heat from Wall heat transfer membrane material made of moisture evaporation, through scraper will reach the requirements of the dry material scraped through the last screw conveyor dryer will be finished sending tanks, then packaged.
Key Words: rice noodles;dry ;drum dryer
目录
摘要...................................................................................................................................III
ABSTRACT......................................................................................................................IV
目录...................................................................................................................................V
1 绪论................................................................................................