压延辊表面面带黏附行为的研究

Research on the adhesive behavior of the dough sheet on the surface of the calendering roll

工业化生产是面食制品加工的重要发展方向,压延辊是面食加工装备的重要部件,防止面带在压延辊表面黏附是面食装备高效与高可靠性运行的重要技术。为解决面带黏附问题,本文首先综述了面团粘性的产生机理和影响因素,认为面团的持水能力是调控面团粘性的一个主要因素。然后归纳了面团黏附的三种形式,着重分析了压应力对黏附效果的影响,认为压应力使面团组织致密化的同时,也显著增加了面团与界面处的真实接触面积。最后对比分析涂层的综合性能(机械性能和疏水性能),认为低表面能的无机材料是当前在压延辊表面构建防粘涂层的理想选择。

Industrial production is an important demand of pasta products,and calendaring roll is an important component for pasta processing equipment,which prevents adhesion on the surface of calendaring roll and is an important technology for high-efficiency and reliable operation of pasta equipment.In order to solve the problem of dough sheet adhesion,this paper firstly summarized the generation mechanism and influencing factors of the dough viscosity,and believed that water retention capacity of the dough is a major factor regulating the dough viscosity.Then it summarized the three types of dough adhesion with focus on analysis of effect of compressive stress on adhesion,believing that the compressive stress not only makes the dough structure dense,but also significantly increases the true contact area between the dough and the interface.Finally,it considered that inorganic materials with low surface energy are the ideal choice for building anti-adhesion coatings on the roll surface.