The raw materials used by production of pasta

Except this equipment in dough molding offices of macaroni factories various cars and mechanisms are used for are sharp crude products (on them we will stop in the following chapter), and also a number of auxiliary cars which we will consider in this chapter.

The matrix along with the pressing device is the main working body of a macaroni press. It causes the press productivity, a type of products (a form and the sizes of cross section), considerably influences quality of a product (degree of a roughness of a surface, durability of pasting of macaroni tubes etc.). Matrixes make of the metals which aren't giving in to corrosion, possessing the sufficient durability and wear resistance, with small adhesive ability. Such metals are bronze, brass, stainless steel.

Matrixes happen two types — round (disk) and rectangular. By means of round matrixes form all types long and the korotkorezanykh of products, and also test tapes for production from them stamped products. Rectangular matrixes use for formation of long pasta (macaroni, vermicelli, noodles of different types), developed on the automated product lines.

Round matrixes. Matrixes depending on thickness use without basic devices or with basic devices — grid-irons. In matrixes with podkladny grid-irons leave strips which are over edges of grid-irons, and in matrixes with laid on (suspended) grid-irons the central part is occupied by a bolt by means of which the grid-iron edge fastens. In this regard on grid-iron matrixes there are less than openings, than on the beskolosnikovykh.

Diameter of a matrix depends on press productivity. In the pressakh of LPL with a productivity about 400 kg/h matrixes with a diameter of 298 mm are used. In the pressakh of LPSh establish matrixes with a diameter of 350 mm.

Thickness of a matrix has to answer durability conditions. In the shnekovykh macaroni the pressakh on each centimeter of surface area of a matrix presses dough with a force up to 100 kg and more. The matrixes with a diameter of 298 mm having thickness less than 60 mm, are used with basic grid-irons.

Podkladna the grid-iron also consists of the feedwell 1 of strip steel with the steel edges welded on it 2. Such grid-irons most often happen two - and four-costal. Outer diameter of the feedwell is equal to diameter of a matrix. Grid-iron establish on a ring support of a matritsederzhatel on which stack a matrix.

Matrixes with podkladny grid-irons allow to form products which are cut in a suspended state — macaroni, feathers, vermicelli, noodles.

Figure 15 - Round matrixes: a — beskolosnikovy; b,c — grid-iron

The laid on (suspended) grid-iron consists of the steel edge 1 implanted into a cut of a bolt 2. Bolt insert into an opening of a matrix 4 and attach to it from below a nut 5. In this case a matrix establish on a ring support of a matritsederzhatel of a press (as well as beskolosnikovy).

Matrixes with laid on grid-irons allow to form all types as the korotkorezanykh, and long products.

Rectangular matrixes. Happen one-band and two-way. One-band matrixes are used in the pressakh of the automated product lines of Bassano firm in which vypressovyvayemy products form one lock. Two-way matrixes are applied in the pressakh of the automated product lines with suspended drying to receiving two locks which are hanged out at the same time on two бастуна.

In each strip forming openings are placed in some ranks so that on the bastunakh or on a rolgangovy table they settled down in one layer (fig. 17). The number of ranks in a matrix depends on the size of cross section of products: in matrixes for macaroni special and noodles wide in each strip of an opening are placed in two ranks, for macaroni straws — in three, for vermicelli thin — in seven rows.

Rectangular matrixes for the automated product lines let out length 995 and 100 mm wide. Thickness of a matrix can be from 31 to 50 mm.

Profiles of forming openings. Forming openings of matrixes happen three types: with inserts for formation of tubular and some types of figured products; without inserts for formation of all types of products, except tubular and stamped, and slit-like for formation of a test tape,

Figure 17 - Rectangular matrixes: a — one-band; b— two-way

intended for production from it stamped products.

Openings with inserts are the most difficult on a design and consist of two basic elements:  the forming channel drilled in a body of a matrix, and the insert fixed in it.

 

6 . Ecological indicators of production

The major harmful factors for the enterprises of the food industry, and in particular - macaroni factory, are noise, a dust and sewage.

The actions necessary for environmental protection, it is accepted to divide into three groups:

a) the technological actions connected with change of technological processes and a design of cars in interests of environmental protection;

b)  the planning actions including a complex of technical solutions on placement of cars and devices in offices, shops, and also as a whole the enterprises in the territory adjacent to a residential zone

c) the sanitary actions including calculations of coefficients of necessary efficiency of treatment facilities and selection of necessary types of devices on sewage treatment and emissions in the atmosphere, to protection against noise.

The harmful factors influencing environment from macaroni factory, are:

- flour dust; flour movement on материалопроводам (pipes on which the flour by means of aspiration (a blowing method) arrives it is accompanied by flour allocation in air which gets into an air duct of an aspiration network and goes to a cyclone. However sometimes in a cyclone it isn't enough air and its emissions in environment exceeds MPE (maximum permissible emissions), (according to SN-1042-7Z) 0,5 g/sec. are equal;

- noise: the operative equipment is a source of continuous noise, admissible sanitary standards of PDV of noise: 35 dBA in the afternoon, 25 dBA at night;

- sewage shouldn't exceed sanitary standards on impurity the organic pollutants which quantity shouldn't exceed admissible 3 mg/l.

 

 

 

 

 

 

 

Conclusion

So, in the work I tried to tell about features of the production technology of pasta.

By scientists-physiologists it is proved that the human diet has to consist for 37% from products of a flour, i.e. bread, bakery products, and also macaroni. Consumption of 100 g of macaroni a day covers completely human wants in proteins, for 50% in starch, also was specified that proteins, fats and the carbohydrates containing in macaroni, possess high comprehensibility.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The list of the used literature

1. Медведев Г.М. Технология и оборудование макаронного производства. – М.: 1984. – 280 с.
2. Чернов М.Е. Оборудование предприятий макаронной промышленности. – М.:  1987. – 232 с.
3. Смирнова Н. А. , Надеждина Л. А. “ Товароведение зерномучных и кондитерских товаров.” М.: 1990 г. – 241 с.

3. В. И. Теплов, В. Е.  Боряев “Товароведение продовольственных товаров.” М.: - 1989 г.