刮板式巧克力精磨机研磨诸因素的分析

The Analysis of the Factas of Chocolate Grinding Mill

摘要:

本文主要对精磨机在工作时,由于转动速度、研磨位移、刮刀对齿形条接触面积大小和刮刀对齿面接触压力等因素,导致巧克力细度的变化作详细的分析,并通过实验方法来确定研磨压力的大小,以便在使用时控制刮刀与缸径面的压力,正确选择理想的研磨规范,达到满意的巧克力细度。

Abstract:

This paper intends to analyse the variation of the fineness of chocolate mass due to those factors as rotating velocity, grinding displacement the area of contact surfaces, etc, and to find away to determine the contact pressure by experimental method, so