薯类去皮机的结构设计

学校代码：10410学号：20050426本科毕业设计题目：轻型立式薯类去皮机结构设计学院：工学院姓名：金道煌学号：20050426专业：机械设计制造及自动化年级：2005级指导教师：张庐陵二OO九年五月轻型立式薯类去皮机结构设计i摘要马铃薯为植物的块茎，形状为圆形或椭圆形，其结构由表皮层、形成层、外果肉和内果肉四部分。马铃薯品种可分两大类，一类是淀粉含量较高的，适宜于作为生产淀粉的原料，另一类是蛋白质含量较高，适宜作为蔬果或制成多种食品[1]。马铃薯营养丰富，除直接食用外，还可以加工成食品、全粉、淀粉等经济价值较高的食品，通过加工可以大幅度提高鲜薯的商品价值[2]。鉴于马铃薯的很多特点，马铃薯得到了广泛的利用。a.马铃薯可鲜食，鲜食用马铃薯主要用作家庭餐馆烹调，我国主要用来制作菜肴、面点小吃等大众食品。果外除蒸烤鲜马铃薯作主食外，还有咖哩饭、炖薯快以及色拉凉拌菜。马铃薯可制成方便食品、快餐食品、休闲食品，如马铃薯粉、马铃薯全粉、脱水马铃薯片（条）、速冻薯条（薯泥）、蒸薯条、罐装和去皮马铃薯、马铃薯脆片、马铃薯膨化小食品等；b，加工成淀粉及相关产品：由于马铃薯淀粉的优良特性，不仅是制作高级方便面、面类最为理想的添加淀粉，而且还是肉制品、鱼糜制品等的添加剂或原料。马铃薯淀粉也是粉条的优质原料。出马铃薯淀粉外，也可得到相关产品，包括各种变性淀粉、饴糖、葡萄糖、膳食纤维制品等。C,其他制品：马铃薯提取淀粉后的残渣可制成马铃薯发酵饲料、提取蛋白等[5]。去皮（peeling）用于多种水果和蔬菜的加工中以除去不需要或不可食的物质，并改善成品的外观。主要的考虑因素包括通过尽可能减少去掉的部分以及可能降低能源、劳力和物质成本来降低总成本。这里，介绍摩擦去皮方法：食品被放置在金刚砂滚轴上或内壁排列着金刚砂的转筒中，在磨损力的表面除去食品的表皮后又被大量的水冲洗干净。该方法的优点是由于过程是在温室下进行而具有的能源成本低以及资本成本低、无热损伤，食品外观良好的优点，不规则食品表面（如马铃薯上的“孔眼”）会破坏去皮产品的外观，需要手工去除[3]。关键词：马铃薯、去皮清洗、农产品、食品机械轻型立式薯类去皮机结构设计iiAbstractPotatotuberforplantsforcircularorellipticshape,structure,bycuticularlayerandlayer,thepulpandpulpwithinfourparts.Potatovarietiescanbedividedintotwokinds,onekindisstarchcontenthigh,suitablefortheproductionofrawmaterialsasstarchcontentofprotein,anotherkindishigher,suitableforvariousfruitsorfood..Potatonutritionisrich,besidesdirectedible,butalsocanbeprocessedintofood,powder,starch,etc,theeconomicvalueofhigherfoodprocessingcanbegreatlyimprovedthroughthevalueoffreshchips.Inviewofmanyofthecharacteristicsofthepotato,potatohasbeenwidelyused.a.canbefreshpotatoes,freshpotatoesusedmainlyforcookingthefamilyrestaurant,Chinaismainlyusedtocreatedishessuchaspastasnackfoodofthepublic.Inadditiontofreshfruitoutsidethepotatoforfood,therearecurryrice,stewandpotatosaladcoldfastfood.Potatoescanbemadefromconveniencefoods,fastfoods,snackfoods,suchaspotatoflour,potatopowder,dehydratedpotatochips(article),frozenFrenchfries(potatomud),steamedpotatochips,cannedandpeeledpotatoes,potatocrisps,extrudedsnackssuchaspotato;b,processedintostarchandrelatedproducts:potatostarchasaresultoftheexcellentfeatures,notonlyistheproductionofhigh-levelinstantnoodles,flouraddthemostidealtypeofstarch,butalsomeat,surimiproductssuchasadditivesorrawmaterials.Potatostarchisalsoofhighqualityrawmaterials.Thepotatostarch,butalsorelatedproductsavailable,includingavarietyofmodifiedstarch,maltose,glucose,dietaryfiberproducts.C,otherproducts:potatoresidueafterstarchextractioncanbemadefrompotatofermentedfeed,extractproteinSkinpeeling(for)offruitsandvegetablesprocessingtoremoveneednoteatornot,andimprovethephysicalappearanceoftheproduct.Themainfactorsincludingthroughminimizeremovedpartandmayreducethelaborandmaterialcostsenergy,reducethetotalcost.Hereintroducesfrictionpeelmethod:foodisplacedonthewallsoremeryrollerdrumlinedupintheemery,wearawaythefoodofskinsurfacebytheamountofwaterafterwashingclean.Theadvantageofthismethodisdueprocessisconductedingreenhousewithlowcostandtheenergyofcapitalcostislow,noheat,theadvantagesofgoodfoodappearance,irregularfoodsurfaces(suchaspotatoholes)destroyspeelproductappearance,needmanualremoval.Keywords:Potatoes、Peelcleaning、Agricultural、Foodmachinery轻型立式薯类去皮机结构设计iii目录前言..............................................................................................................................-1-1.马铃薯去皮机工作原理...........................................................................................-2-1.1去皮清理的原理..............................................................................................-2-1.2去皮设备..........................................................................................................-2-2．轴的设计............................................................................................................-4-2．1轴的材料.......................................................................................................-4-2．2轴的强度计算...............................................................................................-4-2．3轴的结构尺寸初步确定...............................................................................-5-3.滚动轴承的设计.......................................................................................................-6-3.1.滚动轴承类型的选择......................................................................................-6-3.2.滚动轴承部件的组合设计..............................................................................-7-4.电动机的选择...........................................................................................................-7-5.齿轮的结构设计.......................................................................................................-8-5.1.齿轮材料及热处理..........................................................................................-9-5.2.齿轮相关参数的初步确定..............................................................................-9-5.3.校核齿轮强度................................................................................................-10-6.圆筒的结构设计.....................................................................................................-11-7.轴承座的结构设计...................................