Airflow classifying system for flour and wheat flour classifying treatment method

A technology of airflow classification and wheat flour, which is applied in the direction of separating solids from solids by airflow, chemical instruments and methods, solid separation, etc. It can solve the problems of enhanced electrostatic adsorption and other problems, and achieve the improvement of gluten content and flour quality. , the effect of reducing ash content

Active Publication Date: 2016-04-20
XINXIANG DINGRUI IND CO LTD
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Problems solved by technology

However, if the conventional sieving method is used, practice proves to be infeasible, because the sieving process increases with the increase of f

Method used

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  • Airflow classifying system for flour and wheat flour classifying treatment method
  • Airflow classifying system for flour and wheat flour classifying treatment method

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Experimental program
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Effect test

Embodiment 1

[0036] Embodiment 1: a kind of flour air flow classification system, see figure 1 , figure 2 , including pretreatment equipment, feeding equipment, air classification equipment and pneumatic conveying dust removal equipment,

[0037] The feeding equipment includes a hopper 1 and a screw conveyor 2, and the feed port of the screw conveyor 2 is connected with the discharge port of the hopper 1 . The pretreatment equipment is an impact pulverizer, and the outlet of the impact pulverizer is correspondingly connected with the hopper 1 through a pipeline. The screw conveyor 2 is a quantitative variable pitch screw conveyor. The feeding equipment also includes a frequency conversion motor and a suction and dust removal device. The frequency conversion motor is connected with the rotating shaft of the screw conveyor through a gear reduction box. The air suction and dust removal device includes an air suction port above the hopper, and a settling chamber connected to the air suctio...

Embodiment 2

[0040] Embodiment 2: a kind of classification treatment method of wheat back road flour, comprises the following steps:

[0041] (1) Pretreatment: The wheat back road powder is pulverized by an impact mill to obtain a powder with a particle size between 2 and 100 microns, and the powder is transported to the hopper. During the crushing process, the speed of the impact mill is controlled at 3500-4500 rpm; the pin gap of the impact mill is set at 0.8-1.0 mm, and the pin shape is circular. Among the powder obtained after crushing, the powder with a particle size of 40-70 microns accounts for 45-55%.

[0042] (2) Airflow classification: The powder obtained in step (1) is conveyed to the classifier through the screw conveyor, and the high-pressure fan is started to make the powder pass through the first-level classifier, the second-level classifier and the third-level classifier for airflow. Grading;

[0043] During the classification process, the total air volume of the high-pre...

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Abstract

The invention discloses an airflow classifying system for flour and a wheat flour classifying treatment method. The system comprises feeding equipment, airflow classifying equipment and pneumatic conveying and dust-removing equipment; the feeding equipment comprises a hopper and a screw conveyer; the airflow classifying equipment comprises a first-stage classifier, a second-stage classifier and a third-stage classifier; the pneumatic conveying and dust-removing equipment comprises a bag-type dust remover and a high-pressure fan. The treatment method comprises the steps of 1, airflow classifying; 2, unloading; 3, dust removing. According to the invention, the wheat flour can be precisely classified, and the problem that rear flour of wheat is difficult to classify in the prior art is solved.

Description

technical field [0001] The invention relates to the technical field of wheat flour milling, in particular to a flour air flow classification system and a wheat flour classification treatment method. Background technique [0002] The flour milling process is a very long system, and there are many flour outlets. The front one is the front flour, which is relatively better in quality; The proofing effect and structure of steamed buns are poor, and the color is easy to return when making noodles, so it is facing a difficult problem to deal with. With the improvement of people's living standards and changes in consumption levels and structures, the demand for food quality is also increasing. As the main food in people's lives, the processing accuracy of flour needs to be continuously improved. From the perspective of factors affecting the eating quality of flour, protein content and quality are the most important factors that determine its eating quality, processing quality and ...

Claims

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Application Information

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IPC IPC(8): B07B9/02B07B11/06
CPCB07B9/02B07B11/06
Inventor 张丽霞
Owner XINXIANG DINGRUI IND CO LTD
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