直条米粉关键工序连续化研究  

Study on the key process of rice vermicelli working continuously

作　　者：周远 潘少鹏 万小兰 

机构地区：[1]江西省粮油科学技术研究所,江西南昌330029 [2]江西省商业科学技术研究所,江西南昌330040

出　　处：《粮油食品科技》2012年第5期16-18,共3页Science and Technology of Cereals,Oils and Foods

摘　　要：针对传统直条米粉生产线的老化时效不连续、搓散、复蒸、干燥等关键工序,进行了连续机械化研究,以提高直条米粉生产自动化水平,大幅提高劳动生产效率,确保生产过程中产品的卫生安全,降低工人的劳动强度。The key process in traditional product line of rice vermicelli included aging intermittent, vermicelli loosing, re - streaming and dryness. The continuous mechanization of the key processes was studied in order to improve the automation level of the product line, which can greatly improve working efficiency and reduce labor intensity, and at the same time ensure the food hygiene in production.

关 键 词：直条米粉 关键工序 连续化 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]