LSM20实验磨粉机的介绍及实验过程分析  

The Introduction and Analysis of LSM20 Experimental Mill

作　　者：徐天明 郭井涛 闵学习 XU Tianming;GUO Jingtao;Min Xuexi(COFCO Research&Engineering(Zhengzhou)Co.,Ltd.,Zhengzhou 450001,China)

机构地区：[1]郑州中粮科研设计院有限公司,河南郑州450001

出　　处：《现代食品》2023年第6期210-213,共4页Modern Food

摘　　要：LSM20实验磨粉机是综合评价小麦制粉品质性状的主要设备之一,本文通过对该磨粉机的构成及工作原理进行详细介绍,并对实验制粉各项指标计算过程进行分析,并结合实验过程,通过计算可以得出小麦的出粉率,有助于用户较好地评价小麦的磨粉品质,同时在小麦综合特性评价方面也发挥着重要作用。The LSM20 experimental milling machine is one of the main equipment for comprehensively evaluating the quality characteristics of wheat flour.This article provides a detailed introduction to the composition and working principle of the milling machine,and analyzes the calculation process of various indicators in the experimental milling process.Combined with the experimental process,the milling rate of wheat can be calculated,which helps users better evaluate the milling quality of wheat.At the same time,it also plays an important role in evaluating the comprehensive characteristics of wheat.

关 键 词：实验磨粉机 小麦 品质 出粉率 

分 类 号：S226.3[农业科学—农业机械化工程]