Press extruder for improved quality pasta products manufacture

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used in devices for pasta products manufacture. The extruder body contains a screw with a drive outlet shaft on one side and a moulding device on the other side. The screw helical surface is divided into three steps. The first step is connected to the dough mixer. The second step is a zone for dough mass dosed supplying into the third step vacuumising zone. The screw is made of bimetal. The bimetal material on the screw helical surface side has heat conductivity coefficient 2.0-2.5 times exceeding the internal material heat conductivity coefficient. An accumulator chamber for capture of flour wastes from the third step vacuumising zone and a water jacket are installed on the extruder body. An antifriction ribbon-like insert with low adhesion properties is installed in the third screw step turn-to-turn space.

EFFECT: invention usage allows to decrease the screw heating temperature in the extruder and reduce dough adhesion in the turn-to-turn space due to friction coefficient decrease.

2 dwg

 

The invention is intended for use in presses for the manufacture of macaroni products, which can be applied at the enterprises of small business.

Known press for producing and shaping pasta LPL-2M (see Medvedev G. M. of pasta production Technology / Textbook and study guide for higher educational institutions. 2-e Izd., stereotype. - M.: Kolos, 1988, pp. 104-105, Fig.30), in the housing containing an auger associated with the output drive shaft of the extruder with one hand and forming a device on the other side, with the helical surface of the screw is divided into three stages, the first of which is connected with estomacales, and the second step is the dispensing area of the test mass in the area of vacuum third stage, in which case the camera is installed-the drive to capture flour residue from the zone of evacuation and water jacket connected to a water source.

The disadvantage is the inefficient pumping of the test because of the rapidity of passage of the test channel and the difficulties of exhaust air from the compacted mass of dough, and also due to insufficient cooling water jacket is sticking auger test in the interturn space.

Known extruder extruder for production of macaroni products (see RF patent №2215413 IPC A21C 1/14, A21C 11/20, A21C 9/20. Publ. 10.11.2003), �harakteryzuyetsya, it contains an auger associated with the output drive shaft of the extruder with one hand and forming a device on the other side, with the helical surface of the screw is divided into three stages, the first of which is connected with estomacales, and the second step is the dispensing area of the test mass in the area of vacuum third stage, in which case the camera is installed-the drive to capture flour residue from the zone of evacuation and water jacket connected to a water source, while in the interturn space of the third stage auger is equipped with anti-friction plate-shaped insert with low adhesion properties, for example PTFE.

The disadvantage is the lower quality of making pasta in long-term operation due to sticking of the dough in the interturn space of the auger at all stages of production of macaroni products resulting from thermal conductivity along the length of the screw of the heat is intensively generated during the extrusion of the dough with her promotion to the forming device.

The technical task of the present invention is the maintenance of quality of production of macaroni products in continuous operation of the extruder by eliminating the availability of the test in the interturn space of the screw by performing it from the bimetal,which promotes the formation of thermofibre with temperature exposure test mass in three stages of its processing.

The technical result is achieved in that the extruder press for quality manufacturing of pasta contains an auger associated with the output drive shaft of the extruder on one side and a forming device on the other side, with the screw part of the screw is divided into three stages, the first of which is connected with the execution, and the second step is the dispensing area of the test mass in the area of vacuum third stage, in which case the camera is installed-the drive to capture flour residue from the area of pumping and the water jacket swanna with water source, in the interturn space of the third stage auger is equipped with anti-friction plate-shaped insert with a low adhesional properties, such as PTFE, wherein the screw is made of bimetal, and the material bimetal, by the helical surface of the screw has a coefficient of thermal conductivity of 2.0-2.5 times higher than the conductivity of its interior material.

Fig.1 shows the extruder Assembly, Fig.2 is a sectional view of the auger in the form of a bimetal. Extruder to press for quality manufacturing of pasta contains in the housing 1 screw 2 associated with the output drive shaft of the extruder (not shown) on one side and a forming device 3 on the other hand. The actuator includes ASI�three-phase synchronous motor, secured to the press body, and a two-stage chain transmission (not shown). Helical surface of the screw 2 is divided into three stages, the first stage 4 through the opening 5 is connected with estomacales (not shown), the second stage 6 is the area of dispensing of test masses in the third degree 7 and is made with a lower income section of the channels helix than in levels 4 and 6, step 6 is executed with a smaller bandwidth than step 7. On the third step in the main body 1 has a water jacket 8, which is connected to a water source (not shown), and the camera drive 9 for trapping flour residue from the zone of vacuum third stage 7, which is connected with a vacuum pump (not shown). In the interturn space (channels flow section helix) third stage 7 of the screw 2 is provided with anti-friction plate-shaped insert 10 with low adhesive properties (e.g., PTFE) rivets 11. The screw 2 is made of a bimetal, the bimetal material 12 from the external helical surface 13 of the screw 2 has a coefficient of thermal conductivity of 2.0-2.5 times higher than the conductivity of its internal material 14.

The device operates as follows.

In operation of the extruder the dough makes a rotational movement, and densely filling the interturn space�about the external helical surface 13, heats up. Thus heat is transferred by conduction along the entire length of the screw 2 from 7 third second 6 and the first 4 steps of the external helical surface 13. As a result of heat transfer auger 2 when you run it from the bimetal is observed redistribution of thermal processes. Due to the fact that thermal conductivity of the material (e.g., aluminum with thermal conductivity 204 W/(m·g), p. 312, nashekin V. Technical thermodynamics and heat transfer. M: 1980 - 469 p., ill.) 12 external helical surface 13 in 2.0-2.5 times higher than the ratio of the inner material 14 of the screw 2 (for example, brass with a conductivity of 85 W/(m·g), ibid.). The material 12 is heated more intensely than the material 14 of the screw 2 bimetal. This leads to different temperature gradients across the thickness of the screw 2 and the creation of thermobeverly external helical surface 13 (see, for example, Dmitriev V. P. Bimetals. Perm. Nadca. 1991. 487 p., ill.).

Then loose dough mass coming through the hole 5 on the first step 4 of the screw 2 moves the weak continuous flow, gradually filling the interturn space of the external helical surface 13, which, thermofiber, accelerates the buildup of individual particles in a granular dough, progressively displaces it in the second stage 6. Here are some reduced speed DWI�in termination of the test mass due to design features stage 6, as if forming tube. Thus there is a gap flow test mass, which is in the form of pellets and granules in contact with the external helical surface 13, increasing the likelihood of buildup data inhomogeneities of the test masses in the interturn space. And maintaining thermovibrational the state of the external helical surface 13 due to the uneven heat transfer thermal conductivity through the thickness of the screw 2 in the second stage 6 speeds up the process of adhesion and non-uniform dough mass is fed into a zone of vacuum third stage 7 of the screw 2, which continues to move freely along the axis of the screw 2. At the same time under the action of the radial component and the result of the interaction of forces of internal friction of the test mass also makes a rotational motion, tightly filling the interturn space, warmed, and transfers the heat to the external helical surface 13, i.e., the material 12 with a thermal conductivity of 2.0-2.5 times higher than the coefficient of internal thermal conductivity of the material 14 of the screw 2, thereby creating a temperature gradient along the length, i.e. in steps 4, 5 and 7 of the screw 2, providing the conditions of obrashenija them in the build-up of individual particles of the dough in the extruder.

At the end of the third stage 7 (this is the last round of the auger 2) the pressed dough mass in the form zakruchennogo� stream is supplied to a nozzle 12. After the release of the press on mode turns on the vacuum pump (not shown) which evacuates air bubbles from the dough. After two or three minutes after the start of the water jacket 8 is supplied with water, cooling of the test mass, and from overheating, and to further prevent adhesion of the dough to the screw 2 is anti-friction plate-shaped insert 10 with low adhesive properties (e.g., PTFE). The dough is transported to a nozzle 12 and out of the press molded threads.

The originality of the proposed technical solution is that high-quality production of pasta in long-term operation is accomplished by a screw extruder bimetal providing, in the presence of increasing temperature of the test mass due to rotational motions and interaction forces of internal friction, obrashenija buildup in the interturn space by forces thermovibrational impacts arising from the design of the external helical surface of a material with a thermal conductivity of 2.0-2.5 times higher than the coefficient of internal thermal conductivity of the material of the screw.

Extruder press for the production of pasta products of improved quality contains in the auger housing with the output shaft of the drive of the extruder with one storony from the forming device on the other hand, moreover, the helical surface of the screw is divided into three stages, the first of which is connected with estomacales, the second step is the dispensing area of the test mass in the area of vacuum third stage, in which the housing of the extruder is equipped with a camera drive unit for catching waste flour from the zone of evacuation and water jacket connected to a water source, while in the interturn space of the third stage auger is equipped with anti-friction plate-shaped insert with low adhesion properties, such as PTFE, characterized in that the screw is made of a bimetal, moreover, the material of the bimetal from the helical surface of the screw has a coefficient of thermal conductivity of 2.0-2.5 times higher than the conductivity of its interior material.



 

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