毕业设计（论文）-饺子机全程自动化的设计精选.docxVIP

摘要本毕业的设计完成了“饺子机设计”，设计的目的是实现了将饺子的生产从手工劳动到机械化生产的转变。通过观察饺子手工生产的过程以及借鉴国内外相关食品的成型机械的结构特点，采用成型盘作为成型元件、螺旋机构作为面料输送元件、滑片泵作为输馅元件的灌肠式滚切成型原理设计饺子机。该种成型原理生产的效率高，可以实现连续式生产，也因此在食品机械中得到了广泛应用。本次设计动力源使用电动机、主要变速机构使用了蜗轮蜗杆减速器、动力分配机构使用了分流轴的传动方式，并对传动系统中大部分的传动部件进行了设计和校核，同时绘制了饺子机的主要零部件图纸以及总体装配图纸。关键词：饺子；食品机械；成型盘；螺旋机构Abstract This graduation design accomplished “the design of dumpling producing machine”. The purpose of this designing is to realize the improvement of the dumpling production method from manual labor to machine manufacturing. Based on the observation of the manual labor process of the dumpling production and the reference of the analogous food shaping machinery’s configuration in home and abroad, with which the shaping principle to design the dumpling producing machine and also with the shaping wheel for shaper, screw mechanism for dough transporter and vane pump for stuff transporter. Greater?production efficiency and continuous production can be realized by this shaping principle, therefore, it can be widely applied in food machinery industry. This design adapt the electric motor for power, worm reducer for main speed change transmission and shunt shaft for power allocation mechanism as well as to make design and check on most of the driver units in driver system. Besides, both the main parts and the assembly drawing have been rendering. Key words：dumpling, food machinery, shaping wheel, screw mechanism目录摘要ⅠAbstractⅡ1绪论11.1 包馅(夹馅)食品机械的应用前景和发展现状11.2 饺子机的相关介绍、研制意义和目标、未来的发展方向21.2.1 饺子机的介绍21.2.2 饺子机的研制意义和目标及未来的发展方向22机械系统总体方案的拟定32.1动力系统的拟定32.2传动系统的拟定32.3执行机构的拟定43工作机构运动需求分析及初步设计53.1饺子模型的建立与分析53.2 生产效率与成型盘的设计63.3 横、竖蛟龙的设计计算73.3.1 竖绞龙的设计计算73.3.2 横绞龙的设计计算73.4 供馅泵的设计83.4.1供馅装置局部装配图83.5 出面嘴的设计94传动系统的设计计算104．1 传动比的分配104.1.1 电动机转速的确定104.1.2 传动比的总体分配及各轴转速的确定104.1.3 确定各个执行部件所需的功率104.2 蜗轮蜗杆传动副的设计114.2.1 设计要求114.2.2 初选参数及材料114.2.3 初步计算114.2.4 根据齿面接触疲劳强度条件设计蜗轮蜗杆副124.2.5 校核蜗轮齿根弯曲疲劳强度和热平衡134.2.6 蜗轮蜗杆受力计算144.3 直齿圆锥齿轮传动副的传动设计144.3.1 设计要求144.3.3 初步计算154.3.4 根据齿面接触疲劳强度条件设计直齿圆锥齿轮传动副154