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Food machinery : for the production of cereal foods, snack foods, and confectionary /
This book provides a general technical and mechanical background for the basic processing machinery now used for making snacks, baked goods and confectionery. It covers the basic principles, machine design, function, operation and output.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
Ellis Horwood,
1992.
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| Colección: | Ellis Horwood series in food science and technology.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Food Machinery: For the Production of Cereal Foods, Snack Foods and Confectionery; Cpyright Page; Table of contents; Author's preface; Part I: Beating and mixing machines; Chapter 1. Beating machines; 1.1 Introduction; 1.2 Construction; 1.3 Transmission system; 1.4 Production capacity; 1.5 Control and safety; Chapter 2. Mixers; 2.1 Introduction; 2.2 Horizontal mixers; 2.3 Vertical mixers; 2.4 Comparison of horizontal and vertical mixers; 2.5 Other types of mixers; Part II: Chinese snack-making machines; Chapter 3. Steamed bun manufacture; 3.1 Introduction; 3.2 Construction
- 3.3 Forming principle3.4 Transmission system; 3.5 Operation; Chapter 4. Dumpling manufacture; 4.1 Introduction; 4.2 Construction; 4.3 Shaping principle; 4.4 Transmission system; 4.5 Operation; Chapter 5. Hun Tun manufacture; 5.1 Introduction; 5.2 Construction; 5.3 Shaping principle; 5.4 Transmission; 5.5 Operation; Part III: Bread-making machines; Chapter 6. Dividers; 6.1 Introduction; 6.2 Construction; 6.3 Dividing principle; 6.4 Transmission; 6.5 Operation and maintenance; Chapter 7. Rounders; 7.1 Introduction; 7.2 Construction; 7.3 Rounding principle; 7.4 Transmission; 7.5 Operation
- Part IV: Biscuit-making machinesChapter 8. Sheeting machines; 8.1 Sheeting process and some parameters; 8.2 Sheeters; 8.3 Gauge rolls; 8.4 Laminators; Chapter 9. Reciprocating cutters; 9.1 Introduction; 9.2 Construction; 9.3 Shaping principle; 9.4 Crosshead drive; 9.5 Transmission; 9.6 Adjustment and capacity; Chapter 10. Rotary cutters; 10.1 Introduction; 10.2 Construction; 10.3 Shaping principle; 10.4 Transmission and capacity; 10.5 Main webs; Part V: Cookie-making machines; Chapter 11. Rotary moulders; 11.1 Introduction; 11.2 Construction; 11.3 THE MOULDING PRINCIPLE
- 11.4 Transmission system11.5 Operation; Chapter 12. Extruder and depositor; 12.1 Introduction; 12.2 Construction; 12.3 Shaping principle; 12.4 Transmission system; 12.5 Operation; Part VI: Cake-making machines; Chapter 13. Encrusting machines; 13.1 Introduction; 13.2 Construction; 13.3 Moulding; 13.4 Transmission system; 13.5 Operation; Part VII: Baking ovens; Chapter 14. Heat transfer principles and electric heating elements; 14.1 Heating transfer principles; 14.2 Oven classifications; 14.3 Electric heating elements-radiators; Chapter 15. Construction and design of tunnel electric ovens
- 15.1 Oven chamber15.2 Heating elements; 15.4 Reflection devices; 15.5 Oven flues; 15.6 Oven drive system; Part VIII: Candy-making machines; Chapter 16. Cooking machines; 16.1 Introduction; 16.2 Coolmix system; 16.3 Dissolving and precooking machines; 16.4 Pressure dissolver; 16.5 Cooking machines; Chapter 17. Batch former and rope sizer; 17.1 Sugar mass supply; 17.2 Batch former; 17.3 Rope sizer; Chapter 18. Candy makers; 18.1 Candy maker with rotary dies; 18.2 Candy mould depositing machines; Part IX: Food machinery design; Chapter 19. Food machinery design; 19.1 General requirements