000			06085nam a22001817a 4500
003			OSt
008			220215b ||||| |||| 00| 0 eng d
020			_a0133234371
082			_a664.0028 _bCHE/FO
100			_aCheng, Ling-Min _9217
245			_aFood Machinery For the Production of Cereal Foods, Snack Foods and Confectionery
260			_aNew york _bEllis Horwood _c1992
300			_a290
490			_aEllis Horwood series in Food Science and Technology
505			_aPart I: Beating and Mixing MachinesBeating machinesIntroduction - Construction: General, Mixing tools, Mixing bowl, Planetary head - Transmission system - Production capacity - Control and safety MixersIntroduction - Horizontal mixers: Construction, Mixing time, Control, Principles of dough mixing, Transmission, Vertical mixers: Construction, Transmission, Working process and control - Comparison of horizontal and vertical mixers - Other types of mixers: Rotatable bowl mixers, Biplex mixers, Continuous mixers Part II: Chinese Snack-making MachinesSteamed bun manufactureIntroduction - Construction - Dough feed assembly - Forming principle - Transmission system - Operation Dumpling manufactureIntroduction - Construction: Dough feed assembly, Stuffing feed assembly, Moulding assembly - Shaping principle - Transmission system - Operation: Starting the machine, stuffing test, Dough tube test, Adjustment of dumpling size, Dumpling making process, Cleaning the machine Hun Tun manufactureIntroduction - Construction: Dough sheet feeder, Stuffing feed system, Feeding mechanism - Shaping principle: Location, First folding, Second folding, Side-bending, Sealing and corner-forming - Transmission system - Operation Part III: Bread-making MachinesDividersIntroduction - Construction: Hopper, Dividing head, Lubricating system - Dividing principle - Transmission system - Operation and maintenance: Lubrication, Weight control, Cleaning RoundersIntroduction - Construction: Working surface, Dough trough, Fan and dusting principle - Rounding principle - Transmission system - Operation: Dough piece shape control, Dusting flour control, Cleaning Part IV: Biscuit-making MachinesSheeting machinesSheeting process and some parameters: Ideal sheeting process, Contact angle, Initial condition and sheeting roll diameter - Sheeters: Two-roll pre-sheeters, Three roll sheeters, Four-roll sheeters - Gauge rolls - Laminators: Laminators with a filling duster, A combination of MM laminator and SM stretcher Reciprocating cuttersIntroduction - Construction: Crosshead, Cutting web and pad table - Shaping principle - Crosshead drive - Transmission - Adjustment and capacity Rotary cuttersIntroduction - Construction: Printing and cutting rolls, Anvil roll and cutting web - Shaping principle - Transmission and capacity - Main webs Part V: Cookie-making MachinesRotary mouldersIntroduction - Construction: Dough hopper, Forcing roll and moulding roll, Extraction web and roll - Moulding principle - Transmission system - Operation: Nature of dough, Dough piece weight control, Dough piece shape control Extruder and depositorIntroduction - Construction: Dough feed assembly, Die assembly, Drive and control, Shaping principle: Shaping of rout press products, Shaping of filled bar products, Shaping of sponge batter drops, Shaping of wire cut products - Transmission system - Operation: Weight control, Changing the die plate and filler block Part VI: Cake-making MachinesEncrusting machines Introduction - Construction: General structure, Feed system - Moulding: Extrusion nozzle moulding, Flourless encrusting moulding - Transmission system - Operation: Filling control, Casing thickness control, Product size adjustment, Flour dusting regulation, Stability disk adjustment Part VII: Baking OvensHeat transfer principles and electric heating elementsHeating transfer principles: Conduction, Convection, Radiation, Summary - Oven classifications - Electric heating elementradiators: Tube radiators, Magnesium oxide-metal duct radiators, Silicon carbide duct radiators, Silicon carbide rod radiators - Slab radiators Construction and design of tunnel electric ovensOven chamber: Sectional configuration and dimensions of the baking chamber, Insulation - Heating elements: Installed capacity of heating elements, Surface temperature of the radiators, Radiation distance, Radiator arrangement, Temperature control - Reflection devices - Oven flues - Oven drive system: Oven band speed, Choice of oven drive system, Calculation of the drive power, Drum diameter, Drive power of the chain-tray system Part VIII: Candy-making MachinesCooking machinesIntroduction - Coolmix system - Dissolving and precooking machines: Construction, Operation - Pressure dissolver: Construction, Operation - Cooking machines: Batch cookers, Vacuum continuous cookers, Continuous film cooker Batch former and rope sizerSugar mass supply: Cooling, Kneading, Cleaning - Batch former: Trough and conical rollers, Heating, Sugar cone formation, Transmission, Centre filling - Rope sizer: Sizing rollers, Transmission, Operation and control Candy makers Candy maker with rotary dies: General construction, Die-head, Candy shaping principles, Transmission, Operation and control - Candy mould depositing machines: Introduction, Depositing head and its function, Depositing moulds, Top moulding unit, Depositing mould circuit and cooling tunnel, Candy ejection and discharge conveyor, Operation, Output Part IX: Food Machinery DesignGeneral requirementsBasic steps of food machinery design: Preparation of food machinery design, Planning design, Technical design, Evaluation - Technical design: Construction Design, Drawings, Instructions - Technological analysis of the food producing process: Requirements of the technological process, Determination of the production process - Food machine control system: Transmission coordinated control system, Time control system, Travel limit control system, Numerical program control system, - Transmission system design References and bibliography
650			_aFood Machinery _9218
942			_cBK
999			_c268189 _d268189