粮油食品科技
糧油食品科技
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SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS
2012年
5期
16-18
,共3页
直条米粉%关键工序%连续化
直條米粉%關鍵工序%連續化
직조미분%관건공서%련속화
rice vermicelli%key process%continuous
针对传统直条米粉生产线的老化时效不连续、搓散、复蒸、干燥等关键工序，进行了连续机械化研究，以提高直条米粉生产自动化水平，大幅提高劳动生产效率，确保生产过程中产品的卫生安全，降低工人的劳动强度。
針對傳統直條米粉生產線的老化時效不連續、搓散、複蒸、榦燥等關鍵工序，進行瞭連續機械化研究，以提高直條米粉生產自動化水平，大幅提高勞動生產效率，確保生產過程中產品的衛生安全，降低工人的勞動彊度。
침대전통직조미분생산선적노화시효불련속、차산、복증、간조등관건공서，진행료련속궤계화연구，이제고직조미분생산자동화수평，대폭제고노동생산효솔，학보생산과정중산품적위생안전，강저공인적노동강도。
The key process in traditional product line of rice vermicelli included aging intermittent, vermicelli loosing, re - streaming and dryness. The continuous mechanization of the key processes was studied in order to improve the automation level of the product line, which can greatly improve working efficiency and reduce labor intensity, and at the same time ensure the food hygiene in production.
