粮油食品科技2012，Vol.20Issue(5)：16-18,3.
直条米粉关键工序连续化研究
Study on the key process of rice vermicelli working continuously
周远 1潘少鹏 1万小兰2
作者信息
- 1. 江西省粮油科学技术研究所,江西南昌330029
- 2. 江西省商业科学技术研究所,江西南昌330040
- 折叠
摘要
Abstract
The key process in traditional product line of rice vermicelli included aging intermittent, vermicelli loosing, re - streaming and dryness. The continuous mechanization of the key processes was studied in order to improve the automation level of the product line, which can greatly improve working efficiency and reduce labor intensity, and at the same time ensure the food hygiene in production.关键词
直条米粉/关键工序/连续化Key words
rice vermicelli/key process/continuous分类
轻工纺织引用本文复制引用
周远,潘少鹏,万小兰..直条米粉关键工序连续化研究[J].粮油食品科技,2012,20(5):16-18,3.
