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期刊信息
  • 中国标准连:ISSN1005-2895
  • 续出版物号: CN 33-1180/TH
  • 主管单位:轻工业杭州机电设计研究院
  • 主办单位:轻工业杭州机电设计研究院、中国轻工机械协会、中国轻工业机械总公司
  • 社  长:刘安江
  • 主  编:黄丽珍
  • 地  址:杭州市余杭区高教路970号西溪联合科技广场4-711
  • 电子邮件:qgjxzz@126.com
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王彬, 石秀东, 封蔚建, 汪晨.基于正交试验的冰淇淋生产工艺优化[J].轻工机械,2019,37(3):50-54
基于正交试验的冰淇淋生产工艺优化
Optimization of Ice Cream Production Process Based on Orthogonal Experiment
  
DOI:10.3969/j.issn.1005 2895.2019.03.010
中文关键词:  冰淇淋机  搅拌器  膨化率  浮动刮刀片  正交试验
英文关键词:ice cream machine  blender  expansion rate  floating scraper  orthogonal test
基金项目:江苏省食品先进制造装备技术重点实验室项目(FMZ201801)。
作者单位
王彬, 石秀东, 封蔚建, 汪晨 江南大学 机械工程学院 无锡214122 
摘要点击次数: 34
全文下载次数: 50
中文摘要:
      为了提高单缸立式软冰淇淋机生产的冰淇淋的膨化率,课题组对其浮动刮刀片的刮削机理进行了理论研究及力学分析,并 对螺旋搅拌结构原理进行了探究,确定了搅拌器工作时的最小转速。通过试验得出在冷冻过程中影响冰淇淋质量的主要因素为缸筒内冰淇淋浆液的加入量、粉料 与水的配比以及设定的电流极值,并进行了正交试验。实验结果表明:冰淇淋机搅拌器的最小转速为155.6 r/min;当加入的浆液量0.9 L,粉料与水的配比(质量比 )为1[DK]∶3.0,电流极值设定4.5 A时可得最高的膨化率82.0%;缸筒内浆液量的多少是影响膨化率的最关键因素,浆液宜采用齿轮泵间歇式引入冷冻缸内的方式 来提高膨化率。
英文摘要:
      In order to improve the expansion rate of ice cream produced by a single cylinder vertical soft ice cream machine,the oretical research and mechanical analysis of the scraping mechanism of the floating scraper were carried out. The principle of the spiral agitating structure was investigated,and the minimum rotational speed of the agitator was determined. Through experiments,the main factors affecting the quality of ice cream in the freezing process were the amount of ice cream slurry in the cylinder,the ratio of powder to water and the set current limit,and the orthogonal test was carried out. The experiment result shows that the minimum speed of the ice cream mixer is 155.6 r/min. When the amount of slurry added is 0.9 L,the ratio of powder to water is 1:3.0 (mass ratio),and the current value is set at 4.5 A,the highest puffing was obtained. The rate is 82.0%. The amount of slurry in the cylinder is the most important factor affecting the expansion rate. The slurry should be introduced into the freezing cylinder intermittently by gear pump to increase the expansion rate.
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