混合状况和模型试验.docVIP

Mixing cases and model experiments Food or biological macromolecules, unlike chemical polymer, most components including carbohydrates, esters, fiber and water. In principle, each type of food materials is a unique product and its viscosity. This means mix of food ingredients fully is difficult to design it also means that every successful design is one kind of tailor made products or models. In experimental method in the past ten years have solved many particles for T.S.E and S.S.E food ingredients. These specific instances of mixed tells us that improve mixing can create a better and more homogeneous products. This is research die fast mixing elements impact on the model experiment to explore how to better understand their ability to mix. 3.1. Case of sucrose-crystal melting (s.s.e.) Traditional candy industrial water at pre-set temperature dissolved sucrose crystal particles [6]. The melt in the mold cost a lot of time and energy in the dehydration. Sugar in this case the water in the base diffusion rate is very low, so very slow evaporation. It will also attract we developed a new evaporation method to make the moisture content of raw materials down to close to the final product, for this process to design a new screw mixing extruder [27]. In this case the most economical S.S.E extruder design is out of the feeding of sucrose crystal particles beyond the design scheme of any excess water. 3.1.1. Experimental Used for melting dry sugar solid particles of double screw extrusion machine foundation design, this design can complete melting know no scattered crystals. Battenfeld single-screw extruder (D = 50 * 103 m, L/D = 12, wall thickness = 4 mm, the screw compression ratio = 3, speed = 80) of sucrose solids spray drying, a mixture of sucrose and glucose particles (1:1) to deal with both copper and cobalt thermocouple measuring temperature distribution, the distribution is a kind of microcosmic evaluation, using distance measuring input power, accord