RU2215413C2 - Extruder for macaroni press - Google Patents

Abstract

FIELD: equipment for obtaining of macaroni products in small-scale enterprises. SUBSTANCE: extruder has casing incorporating screw connected to drive output shaft at its one side and to molding device at its other side. Screw helical surface is divided into three stages, first stage being connected to dough mixer and second stage making zone for dosed feeding of dough mass to vacuum zone of third stage. Accumulating chamber for catching of flour wastes from vacuum zone of third stage and water jacket are mounted on extruder casing. Antifrictional strip-shaped insert of low adhesion properties is located in space between coils of third stage. EFFECT: reduced screw heating temperature in extruder and reduced adhesion of dough in space between screw coils due to decreased friction coefficient. 1 dwg

Description

 The device is intended for use in presses for the manufacture of pasta, which can be used in small businesses.

 The most widely used in the pasta industry are machines that form dough pieces by extrusion with screws.

 When the previously kneaded dough moves from the dough mixer through the screw in the extruder, the viscosity of the dough increases, the grinding rate increases, the dough is saturated with many air bubbles and warmed up, and the pressing pressure decreases.

 To eliminate this lack of pressing pressure, cooling devices are used on an extruder associated with a water source (Medvedev G.M. Macaroni production technology. / Textbook and study guide for higher education institutions, 2nd ed., Stereotype. - M .: Kolos, 1998, pp. 65-66, Fig. 15).

 Nevertheless, with further advancement of the test to the forming device, the test mass is strongly heated, it is compressed, and the part of the screw that is closest to the pressing device also becomes very hot, so that the test mass can stick to the inter-turn space of the screw.

 There is a press for the manufacture and molding of pasta LPL-2M, selected as a prototype, which is used in pasta factories in Rostov-on-Don, Novocheboksarsk and other cities of Russia. In one of the modifications of this press, evacuation of the dough is carried out approximately in the central part of the extruder, where an annular washer is installed on the screw shaft, in front of which the dough is sealed and pressed through the bypass channel in which the vacuum is created by suctioning the air with a vacuum pump through the hole in the extruder (Medvedev G .M. Technology of pasta production. / Textbook and study guide for higher education. 2nd ed., Stereotype. - M .: Kolos, 1998, pp. 104-105, Fig. 30).

 Evacuation of the test in the extruder using the bypass vacuum channel is not effective enough due to the speed of passage of the test channel and the difficulty of suctioning air from the compacted mass of the test. When the test mass is advanced to the forming device, the dough is heated intensely, pressed, and the effect of cooling with a water jacket is insufficient, sticking of the test to the screw in the inter-turn space occurs. In addition, grinding the dough in the extruder takes place twice: in the area of the ring washer and in front of the die, as a result of this there is an additional mechanical destruction of the gluten of the dough - it turns into starch, as a result of which pasta acquires increased digestibility.

 The objective of the present invention is to reduce the heating temperature of the screw in the extruder and to reduce the stickiness of the dough in the inter-turn space by reducing the coefficient of friction.

 To this end, in an extruder to a pasta press containing a screw in the housing, connected to the output shaft of the extruder drive on one side and with a forming device on the other, divided into three steps, the second step being a dosed feed zone of the dough into the vacuum zone the third stage with lower throughput, and in the zone of the third stage the extruder body is equipped with a water jacket and a storage chamber for trapping flour residue, to prevent sticking of the pressed test howl weight interturn space (channel passage section helix) of the third stage of the screw is set antifriction insert strip-like low agdezionnymi properties (e.g., PTFE).

 A distinctive feature of the claimed device is the presence in the third stage of the screw of an anti-friction tape-like insert with low adhesion properties (for example, fluoroplastic).

 The device is illustrated in the drawing, which shows the extruder assembly.

 The extruder for the pasta press contains in the housing 1 a screw 2 connected to the output shaft of the extruder drive (not shown) on one side and to the forming device 3 on the other side. The drive includes an asynchronous three-phase electric motor mounted on the press body and a two-stage chain transmission (not shown). The screw surface of the screw 2 is divided into three stages, with the first stage 4 connected through a hole 5 to a dough mixer (not shown), the second stage 6 is the dosed feed zone of the test mass in the third stage 7 and is made with a smaller passage section of the helix channels than in the steps 4 and 6, stage 6 is made with a lower throughput than the third stage 7. Above the third stage 7, a water jacket 8 is installed in the housing 1, connected to a water source (not shown), and a storage chamber 9 for collecting flour residues from the zones s evacuation of the third stage 7, associated with a vacuum pump (not shown). An anti-friction ribbon-like insert 10 with low adhesion properties (e.g., fluoroplastic) rivets 11 is installed in the inter-turn space (channels of the helical line through passage) of the third stage 7 of the screw 2.

 The device operates as follows. During the operation of the press, the loose test mass through the hole 5 enters the first stage 4 of the screw 2, moves progressively into the second stage 6 with a weak continuous flow, somewhat reducing the speed in it due to the design features of stage 6, forming a kind of plug, while this causes a flow break test mass, which is in the form of pellets and granules, i.e. remaining heterogeneous, it enters the vacuum zone of the third stage 7 of screw 2 and for some time moves freely along the axis of screw 2. At the same time, under the action of the radial component and as a result of the interaction of the internal friction forces, the dough also rotates, densely fills the inter-turn space of screw 2 and heats up . This increases the temperature of the screw 2. At the end of the third stage 7 (this is the last turn of the screw 2), the compressed test mass in the form of a swirling flow enters the die 12.

 After the press enters the mode, a vacuum pump (not shown) is turned on, which pumps air bubbles out of the dough. Two to three minutes after the start of work, water is supplied to the water jacket 8, cooling the dough mass, and from overheating and to prevent sticking of the dough to the screw 2, an antifriction ribbon-like insert 10 with low adhesion properties (for example, fluoroplastic) is used.

 The dough moves into the die 12 and leaves the press with molded threads.

Claims (1)

 An extruder for the manufacture of pasta, characterized in that it contains a screw connected to the output shaft of the drive of the extruder on one side and with a forming device on the other side, the screw surface of the screw being divided into three steps, the first of which is connected to the dough mixer, and the second step It is a zone of dosed supply of test mass into the evacuation zone of the third stage, over which a storage chamber is installed in the housing for collecting flour residues from the evacuation zone and a water jacket, connected with a water source, while in the inter-turn space of the third stage of the screw there is an antifriction ribbon-like insert with low adhesive properties, for example fluoroplastic.