Introduction
I. Classification and Characteristics of Food Machinery
II. Current Situation and Trend of Food Machinery Development in China
III. Basic Requirements and Principles of Selecting Food Machinery and Equipment
IV. Contents and Tasks of the Course
Chapter 1: Feeding and Discharging Machineries
Section I. Solid Material Conveying Machineries
Section II. p>I. Belt Conveyor
II. Screw Conveyor
III. Bucket Elevator
Section II Pneumatic Conveying
I. Characteristics and Application of Pneumatic Conveying Devices
II. Suspension Pneumatic Conveying
III. Main Components of Suspension Pneumatic Conveying Devices
IV. Push Conveying and Air Conveying Chutes
Third Section Fluid Conveying Machinery
This course is designed to provide you with a comprehensive introduction to the subject of conveying machinery. p>
Section III Fluid Conveying Equipment
I. Fluid Conveying Tank
II. Vacuum Suction Device
III. Pumps
Chapter II Stirring Mechanisms and Micronization Equipment
Section I. Overview of Stirring
I. Stirring Operation
II. Types of Stirring Materials and Stirring Characteristics
III. Mechanical Structure and Mixing Mechanism
4. Classification of Mixing Machines
Section 2: Mixing Machines
I. Structure of Mixing Machines
II. Geometrical Properties of Mixing Devices
Section 3: Mixing Machines
I. Types of Doughs and the Process of Dough-Making
II. Egg Beater
Fourth, vacuum and pasta machine
Section IV Dry Ingredients Mixing Machine
One, mixing mechanism
Two, rotary container mixer
Three, fixed container mixer
Section V Food Particulation Machinery
One, homogenization principle and homogenizer classification
Two, high-pressure homogenizer
Three, colloid mill
Four, centrifugal homogenizer
Five, ultrasonic homogenizer
Six, jet homogenizer
Chapter III Concentration and Drying Equipment
Section I Concentration Equipment
I. Concentration equipment classification
Two, single-acting concentration equipment
Three, ascending and descending vacuum concentration equipment
Three, rising and falling membrane concentration equipment
Section III. Decreasing membrane vacuum concentration equipment
Four, centrifugal vacuum concentration equipment
Five, scraper film vacuum concentration device
Six, plate (sheet) vacuum concentration device
Seven, vacuum concentration auxiliary equipment
Section 2 Drying Equipment
Overview
One, the spray dryer
Second, the spray dryer
Three, box dryer
Four, belt dryer
Five, fluidized bed drying equipment
Six, drum drying equipment
Seven, microwave dryer
Eight, freezing sublimation drying equipment
Nine, air drying equipment
Chapter IV Sterilization and Automatic Cleaning Devices
Section 1 Sterilization Equipment
One, direct heating sterilization equipment
Two, tube sterilization equipment
Three, plate (sheet) type, spiral plate and scraper type sterilizer
Four, tank sterilizer
Five, high-pressure sterilization equipment
Six, microwave sterilization device
Seven, ultra-high-pressure sterilization of food
VIII, ohm sterilization device
Section II CIP washing system
I. Definition and characteristics of CIP
II. Structure of CIP
III. Washing process and requirements
Chapter V Freezing Equipment
Section I Air Freezing Equipment
I. Tunnel-type Continuous Quick Freezing Machine
II, Spiral quick-freezing machine
III. Elevating quick-freezing equipment
IV. Belt freezing machine
V. Fluidized quick-freezing device
Section II Indirect contact freezing equipment
I. Plate-type quick-freezing machine
II. Rotary quick-freezing machine
Section III Direct contact freezing equipment
I, Liquid nitrogen quick-freezing device
II. Liquid CO2 quick-freezing device
III. Other freezing equipment
Chapter 6: Rolling and laminating machinery
Section 1: Principle of rolling
I. Rolling operation
II. Ideal rolling process
III. Determination of deformation parameter of belt rolling
IV. Calculation of the movement of the process of roll pressing
V. Determination of the introduction conditions of roll pressing and the diameter of rollers
Section 2: Roll pressing machines
I. Types of roll pressing machines
II. Horizontal roll presses
III. Vertical roll presses
Section 3: Roll presses for sandwiching and stacking machines
I. Roll presses for sandwiching
II. Stacking machine
Chapter VII Forming Machinery
Section I: Punching, Roll Printing and Roll Cutting Machines
One: Punching Machines
Two: Roll Printing Machines
Three: Roll Cutting Machines
Section II: Sandwich Biscuits, Wafer Biscuits and Apricot Biscuits Molding Machines
One: Sandwich Biscuit Machines
Second: Sandwich Biscuit Machines
Second: Wafer Biscuits and Apricot Biscuit Molding Machines
One: Sandwich Biscuits Machines
II. Wafer cookie production equipmentIII. Apricot cookie molding machine
Section III Bread molding equipment
I. Dough cutter
II. Rounding machine
III. Finishing and rising equipment
Section IV Confectionery molding machinery
I. Encrusting machines
II. p>
Section 5: Food and Beverage Molding and Processing Machines
I. Wonton Forming Machine
II. Steamed Bun Forming Machine
III. Dumpling Forming Machine
Chapter 8: Roasting Equipment
Section 1: Classification and Structure of Roasters
I. Classification of Roasters
II. Section II infrared roasting mechanism
a, infrared heating principle
2, the basic principle of far-infrared roasting
Section III of the oven's furnace structure design
a, furnace structure
2, furnace insulation sealing structure
three, the oven door regulator
four, the oven size determination
Fifth, the insulation of the furnace body
Sixth, the reflective device in the oven
Seventh, the transmission of the oven
Eighth, the oven's tensioning device
Ninth, the oven temperature regulation
Ten, the oven ventilation and moisture removal system
Eleventh, the tunnel-type oven adjustment mechanism
Fourth, the oven's Heating System
I. Heating Elements in Oven
II. Electric Oven Heating System
III. Gas Oven Heating System
References
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