揣面机的机构设计与分析  

Mechanism design and analysis of kneading flour dough machine

作　　者：赵伟康[1] 于健 

机构地区：[1]宁夏大学机械工程学院,宁夏银川750021 [2]宁夏农业机械化技术推广站,宁夏银川750001

出　　处：《食品与机械》2009年第6期164-166,共3页Food and Machinery

摘　　要：根据仿生学原理对手工揣面过程进行分析,运用机械原理的相关设计方法,设计一种新型揣面装置。其机构由揣面机构、移盆机构和减速器3部分组成,并对该机构的工作原理、机构特点和设计过程进行了论述和分析。According to principle of bionics, this paper introduces a kind of new kneading equipment by design method uses a mechanical principle, when kneading process is discussed. The slructure of kneading equipment is composed of three parts： one is kneading mechanism, second is moving mechanism of basin, and third is reducer. Meanwhile, the working principle, the mechanism feature and the design process of kneading equipment are discussed in this paper.

关 键 词：食品加工机械 揣面装置 机构设计 运动分析 

分 类 号：TS211.3[轻工技术与工程—粮食、油脂及植物蛋白工程]