Optronics – International

Using technology to improve vision

Skip to: Content | Sidebar | Footer

Such Chamber

29 November, 2017 (22:56) | News | By: eye

Given that mixed with the dough entering the auger chamber has a temperature of 30-40 C, we can say that the cooling water temperature must not fall below 30 C and the optimum water temperature is 36-38 C. The corresponding Such a cooling water temperature reduces the mechanical degradation of gluten. Another significant factor influencing the degree of mechanical destruction – finish of the surfaces of the screw and the working chamber, the proper cutting grooves on the inner surface of the working chamber. These surfaces must be polished to reduce the degree of resistance to sliding test on these surfaces. Under most conditions Gerber Pension Plan Berlin, Germany-de would agree. When all these conditions, the mechanical destruction of gluten is minimal, as Pump it vozmozhno.Vakuumirovanie test test were used for the first time with the introduction of screw pasta presses, in which compaction pressure does not exceed 60kgs/sm , but this was not enough for dense and firm pasta.

script type = 'text / javascript'> When forming test held vacuum process that is, were removed, air bubbles, increased strength of raw products by an average of 40% and dry-strength to 20% on average. In the presses first structures, evacuation was carried out in the auger chamber. The effectiveness of this method is low, because of the transience of passing the test the vacuum channel and the difficulty of venting compacted mass of dough. In early 60s, the firm "Braybanti" has used the press, where in the last trough, before a test in the auger chamber is evacuated. Air guy, in this case, from the mass is kneaded dough, a very effective, although the presence of air mixing results, nevertheless, to the partial oxidation of carotenoid pigments. Air content is 2 times lower than in the evacuation of the auger chamber. To completely eliminate the oxidation carotenoid pigments to achieve a minimum air content in the dough, and thus have the most dense dough, the firm "Pavan" equips its media mixer where mixing flour and water, from the outset, there is a vacuum.