魔芋精加工技术与设备的研究进展  

Research progress on konjac finising technology and equipment

作　　者：段博峰 张东生[1] 孙伟[1] 贾吉林[1] DUAN Bo-feng;ZHANG Dong-sheng;SUN Wei;JIA Ji-lin(School of Mechanical Engineering,Shaanxi University of Technology, Hanzhong 723000,Shaanxi,China)

机构地区：[1]陕西理工大学机械工程学院,陕西汉中723000

出　　处：《粮食与油脂》2018年第11期1-3,共3页Cereals & Oils

基　　金：陕西省教育厅服务地方专项计划项目(17JF007);陕西省重点研发计划项目(2017NY-148)

摘　　要：综述了魔芋精加工的降低硫残物、酒精消耗技术,介绍了精粉设备的加工原理、粉碎研磨设备的研究进展。指出了存在的问题,并提出未来的发展方向。The konjac powder finish processing technology of reduce sulfur and alcohol consumption were summarized.The research status of finish powder equipment technology and the research progress of fine crushing and grinding equipment were introduced.Finally,the shortcomings was pointed out,and the future development direction was put forward.

关 键 词：魔芋精粉 精加工 硫残留 酒精回收 研磨机 

分 类 号：TS201.1[轻工技术与工程—食品科学]