UID:
edoccha_9960073616002883
Format:
1 online resource (307 p.)
ISBN:
1-84569-831-2
Series Statement:
Woodhead Publishing Series in Food Science, Technology and Nutrition
Content:
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.
Note:
Description based upon print version of record.
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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
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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
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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
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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
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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
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19.2 Basic steps of food machinery design
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English
Additional Edition:
ISBN 1-85573-269-6
Language:
English
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