食品连续蒸烤设备的研究与设计  

The Study and Design of Food Continuous Baking and Steaming Equipment

作　　者：刘洪义[1] 庞爱国[1] 张明慧[1] 朱晓民[1] 谭海林[1] 

机构地区：[1]黑龙江省农业机械工程科学研究院,哈尔滨150081

出　　处：《农机化研究》2009年第10期123-125,共3页Journal of Agricultural Mechanization Research

摘　　要：针对传统食品蒸烤设备的缺点,结合食品蒸烤的加工工艺,设计了一种食品隧道式蒸烤机,应用在大型肉类加工厂或其他食品加工厂中,能够完成对肉类、蔬菜类和面食类等食品的连续蒸烤加工。为此,介绍了设备的工作原理、主要部件的结构、蒸汽循环原理以及蒸烤的温度、湿度与时间的自动控制原理等,为大型食品加工业的蒸烤加工提供了参考。For the disadvantage of traditional baking and steaming equipment,and with the process technics of food baking and steaming,we design a food tunnel baking and steaming machine,which can be used in meat processing plants and other food processing plants,which also can continuous baking and steaming flesh,vegetable and pasta etc.Introducing the working principle,the structure of main components,steam cycle way and the electric control principle of temperature,humidity,time etc.Providing reference for the banking and steaming of big food processing plants.

关 键 词：食品隧道式蒸烤机 蒸汽循环 隧道主体 循环风机 水封 

分 类 号：TS203[轻工技术与工程—食品科学]