米粉复蒸柜的零部件设计--毕业设计.doc

米粉复蒸柜的零部件设计米粉复蒸柜的零部件设计摘要米粉，也叫HYPERLINK"http://baike.baidu.com/view/1964.htm"米线，米粉是指以HYPERLINK"http://baike.baidu.com/view/35787.htm"大米为原料，经浸泡、蒸煮、压条等工序制成的条状、丝状米制品，而不是词义上理解的以大米为原料以研磨制成的粉状物料。它们的生产工艺大同小异，一般为：大米—淘洗—浸泡—磨浆—蒸粉—压片（挤丝）—复蒸—冷却—干燥—包装—成品。复蒸柜是利用高温蒸米粉，提高米粉的α度，降低米粉的吐浆率，且使米粉有油润感。提高米粉的α度就是高温蒸米粉使米粉的胶束结构完全崩溃散开，也就是使淀粉糊化。α米粉的味道好，且易于消化，这是因为α-淀粉被水所包围，胶束完全崩溃散开，在直链淀粉和支链淀粉各个分子之间形成间隙，消化酶容易发生作用。理论上。在100℃时加热10—30分钟，使其糊化，但实际上要蒸30分钟以上才行，有的工厂需蒸一小时。在108℃压力为0．4kg/cm²下加热米粉更易糊化，吐浆率低且有油润感。因此对复蒸柜的保温和密封有较高的要求，即对柜门的密封结构和压紧结构均有较高的要求。关键词复蒸柜密封压紧结构ThericenoodleduplicatesteamsthecabinetthesparepartdesignAbstract：Ricenoodle,isalsocalledtherice-flournoodle,thericenoodleisreferstotakethericeasrawmaterial,aftertheimmersion,thesteamboiling,holdsdownstripandsoonworkingprocedurestomakestrip,thefiliformriceproduct,butisnotinthewordmeaningunderstandsbythericethepowderymaterialwhichgrindsforrawmaterialmakes.Theirtechniqueofproductionismostlythesameexceptforminordifferences,generallyis:Therice-elutriate-immersion-grindingpaste-steamsthepowder-sheeting(topushsilk)-duplicatetosteam-thecooling-dry-packing-endproduct.Steamingachestagainistomakeuseofthehightemperaturesteaminggroundrice,improvethegroundricealphadegree,reducinggroundrice'sspitsoutthickfluidrates,andletsgroundricehavesmoothfeelingofoil.Thatthealpharaisinggroundriceitisthehightemperaturetosteamgroundricedegreemakesthegroundricemicelstructurecollapsecompletelydispersing,themessengeramylumpastemeltsthatis.Alphagroundriceflavouriseasytodigestatpresenteasily,thisisthatcompletebreakdownofmiceldispersesbecauseofalpha-amylumissurroundedbywater,effecthappenedeasytoformthegap,thedigestiveenzymebetweenstraightchainamylumandeachmoleculesofbranchedchainamylum.Theoretically.Buto'clockheats10to30minutes,messengerit'spastemeltsin100℃,onlyrow,somefactoriesneedsteaminganhouraboveneedingtosteam30minutesinfact.Theeasiertoheatgroundricein108℃pressurefor0．4kg/cm²pasteismolten,isspitsoutthickfluidrateslowandishassmoothfeelingofoil.Havehighercallfortherefo