绿豆剥皮机——dtps20a型机毕业论文扬.docVIP

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绿豆剥皮机——dtps20a型机毕业论文扬.doc

绿豆剥皮机——dtps20a型机毕业论文扬.doc

摘 要 随着人们生活水平的提高,人们对食品的要求也越来越高。绿豆食品在日常生活中占据着重要地位。因此,本课题旨在研制开发一套时产200千克以上,以外搓式原理的绿豆剥皮机——DTPS20A型机。 首先,对机器研究的目的、方法以及国内外的现状和发展趋势进行介绍,提出了一种可行的设计方案。然后对具体实施的设计方案进行论证,论证包括绿豆剥皮机的机构,主机原理和采用的各项技术。 其次,根据设计小组的分工,重点对DTPS20A绿豆剥皮机的皮仁分离部分进行设计。先确定了分离部分的主要参数,它包括风机,调风板,轴,淌板等的结构设计以及对齿轮轴强度的校核和风量的计算。分离系统是以风选来实现皮仁分离的,风机是吸式的,采用的是直线径向叶片,能够有效的实现分离效果。 所设计的分离装置具有风量的多层次调节以及设备简单成本较低。 关键词:绿豆 剥皮机 皮仁分离 风选 Abstract With the improvement of people’s living, people’s demand for food has increased. Mung bean food in our daily lives to occupy important positions. Therefore, the subject of research and development aimed at producing a set at over 200kg outside rubbing tenets of mung bean peeler-DTPS20A planes. First , the method as well as the domestic and foreign present situations and the development tendency which studies to the machine carry on the introduction, proposed one kind of feasible design proposal. Then carries on the proof to the concrete implementation design proposal, proves skins the unit including the mung bean the organization, each technology which the main engine principle and uses. Next , according to the design team of the division, with a focus on DTPS20A bean skin peeling machines paper-separation part of the design. Establish a separate part of the main parameters ,which includes fan, adjustable plate shaft then the board and the structural design of the gear shaft and wind strength checking the calculation. Separation wind election system is to achieve separation of skin Hui, suction fan is the use of linear radial blades, to achieve effective separation. Designed by the innovative part of the separation points with the wind of a multi-level modulation and simple equipment at relatively low cost Keyword: mung bean paring machine separation beans and hui Wind election 目 录 第一章 前言…………………………………………………………………………4 1.1 课题的意义和研究的必要性 ………………………………………………4 1.2 国内外的现状及发展趋向…………………………………………………5 1. 2. 1 国内外现状 ……………………………………………………………5 1. 2. 2 发展趋势 ………………………………………………………………5 1.3课题设

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