摘要
在对现有馒头加工设备和方法进行分析研究的基础上,研制了基于"同蒸同烤"的食品加工设备。该设备将"蒸"和"烤"两种独立的加工方法结合在一起,利用红外加热管产生强大的辐射热将饱和蒸汽在常压下提升为过热蒸汽来加工馒头。介绍了蒸烤箱结构设计的主要原理,总体结构及性能特点。通过研制和试验,证实新型蒸烤一体箱质量稳定、可靠、使用方便、成本低廉,具有广泛的应用前景。
Based on analysis of existing steamed bread processing equipment and methods, the steaming baking food pro- cessing equipment was developed. The two independent processing methods（ steam and baked） were combined together, pipe producing heat radiation powerful saturated steam at atmospheric pressure for superheated steam to process the steamed bread by infrared heating. The main principle, steam oven structure design of the overall structure and performance characteristics were mainly introduced. The results showed that it was proved that the new equipment was good and stable, easy to use, low cost, with broad application prospects.
出处
《粮食与饲料工业》
CAS
北大核心
2013年第5期31-34,共4页
Cereal & Feed Industry
基金
河南省科技攻关项目(0324280025)
实用新型专利号(CN2629593)
关键词
馒头
蒸烤箱
饱和蒸汽
远红外加热
steamed bread
steamed and baked oven
saturated steam
infrared heating
