摘要
酱油发酵的过程需将原料(小麦)输送至指定工序,可以采用不同的方式输送。文章简要介绍气力输送的基本原理,给出一种小麦气力输送系统设计计算方法,通过对小麦气力输送基本参数的确定、管系压力损失的计算,得出选择气源机械和电机的参数。
Different ways can be used to transport raw material （wheat） in the soy sauce fermentation process. The basic principle of pneumatic conveying was briefly described, and a calculation method was provided, which about the wheat pneumatic conveying system design. Through the calculation of basic parameters and piping pres- sure drop,the parameters of selecting air supply raachine and motor were calculated.
出处
《食品与机械》
CSCD
北大核心
2013年第6期113-116,127,共5页
Food and Machinery
基金
校企合作项目
关键词
酱油
发酵
气力输送
混合比
压力损失
soy sauce
fermentation
pneumatic conveying
mixing ra-tio
pressure drop
