酱油浸取设备的强化研究  

Study of Consolidation of the Soy Leaching Equipment

作　　者：吴英桦[1] 吴健[1] 

机构地区：[1]四川联合大学,成都化工研究设计院

出　　处：《包装与食品机械》1996年第3期10-13,共4页Packaging and Food Machinery

摘　　要：本文研究了用螺带式搅拌装置提高酱油浸取速率的主要因素，得出最佳操作参数和放大准则，为螺带式酱油浸取设备的设计提供可靠依据。The primary factors of raising soy leaching rate were studied with a ribbon agitator installation.The optimum operation parameter and the scaling-up criteria were derived.The dependable bases were given for design of a ribbon agitator equipment of the soy leachng.

关 键 词：酱油 浸取速率 螺带搅拌器 

分 类 号：TS264.21[轻工技术与工程—发酵工程]