JB/T 5686-1991 Test methods for small and medium-sized potato starch processing equipment
Some standard content:
1 Subject content and scope of application
Machinery Industry Standard of the People's Republic of China
Small and medium-sized potato starch processing complete equipment
Test method
JB/T568691
This standard specifies the conditions, items, methods and test reports for the performance test and production test of small and medium-sized potato starch processing complete equipment (hereinafter referred to as complete equipment).
This standard is applicable to the performance test and production test of small and medium-sized potato starch processing complete equipment. 2 Reference standards
GB3768
GB5006
GB5748
GB8610
GB8884
GB8886
JB/T5687
Simplified method for determination of sound power level of noise source
Determination of crude starch in cereal grains
Determination of starch in food
Determination of dust in air in workplace| |tt||Sweet potato slices for starch industry
Starch raw materials
Edible potato starch
Technical conditions for small and medium-sized potato starch processing equipment Edible starch inspection method
3 Performance test
3.1 Test purpose
Assess whether the performance indicators of the complete set of equipment meet the design requirements3.2 Test conditions and requirements
3.2.1 The test site and the installation of the complete set of equipment should meet the requirements of the measurement of various indicators. 3.2.2 The test should be carried out by full-time technical personnel, and the operation and testing of the equipment, as well as the sampling, analysis and inspection of raw materials and starch should be equipped with fixed skilled personnel. The samples should be sent to the laboratory or relevant departments for analysis in a timely manner. 3.2.3 The test motor must be selected from the Y series, and the matching power should meet the design requirements. 3.2.4 The average output power of the motors equipped with each main unit in the test should be within the range of 90%~110% of the rated power. 3.2.5 The test power supply voltage should be stable at 380V, and the deviation should not exceed ±5%. 3.2.6 The test water shall comply with the provisions of the relevant sanitary standards for drinking water. 3.2.7 The test instruments and meters are shown in Appendix B (reference), and shall be within the validity period of the certification. The instruments and equipment used for chemical analysis shall be calibrated before the test.
3.2.8 According to the design and use requirements, the complete set of equipment shall be fully inspected and adjusted before the test. The basic situation is recorded in Table 1. 3.2.9 The raw materials used in the test shall comply with the third-grade and above sweet potato slices or fresh potatoes specified in GB8610 and GB8884. 3.2.10 Before each test, samples shall be taken in advance to measure the quality of the raw materials used in the test, at least twice, and the arithmetic mean shall be the measurement result. The determination method shall be carried out in accordance with the provisions of Appendix A (Supplement), and the results shall be recorded in Table 2. 3.3 No-load test
The no-load operation test of the complete set of equipment shall be no less than 30 minutes, and the no-load current, voltage, and no-load power consumption of the unit shall be measured respectively, and the operation of the equipment shall be observed to be balanced and flexible, whether there is abnormal noise, whether the connection parts are reliable, etc. The results shall be recorded in Table 3. 3.4 Load test
3.4.1 General provisions
3.4.1:1 Select the type of raw material that meets the design requirements of the complete set of equipment for testing. If the design requirements require more than one type of raw material, h+tn
different raw materials shall be tested separately. The same raw material test shall be carried out three times, and the average value of the three tests shall be taken as the test result. 3.4.1.2 If any of the following situations occurs during the test, the test shall be invalid: foreign objects such as iron and stone prevent the machine from operating normally; any single machine or auxiliary machine in the complete set of equipment fails; the motor, etc. has an unexpected failure. 3.4.1.3 After the complete set of equipment has been tested normally in the idle operation, the load test shall be started. The load test shall be carried out under the rated production rate. The raw materials used in the load test and the starch obtained shall be placed separately and shall not be mixed with other raw materials and starch. 3.4.2 Test items and methods
3.4.2.1 The time of each load test shall be specified according to the combination form of the complete set of equipment: the first combination form shall be no less than 30 minutes; the 23rd combination form shall be no less than 1 hour. All measurement items shall be completed within the same specified test time. 3.4.2.2 Before each load test, the amount of raw materials for the test shall be weighed according to the rated production rate of the equipment and the specified test time. At the beginning and end of the load test, the time, the readings of the electric meter and water meter, and the surface temperature of each bearing shell shall be recorded respectively: during the test, the voltage, current, noise, and the spindle speed of each single machine shall be measured. For the complete set of equipment in the third combination form, the steam consumption of the drying unit and the dust concentration in the workplace shall also be measured. After the test, all the starch obtained from the test shall be collected without loss and weighed. For the wet starch produced by the complete sets of equipment in the first and second combination forms, the starch shall be weighed only after it stops dripping. The results are recorded in Table 4.
3.4.2.3 The noise measurement and the calculation method of the surface average sound pressure level shall be carried out in accordance with the provisions of GB3768, and the results are recorded in Table 5. 3.4.2.4 The dust concentration measurement and calculation method shall be carried out in accordance with the provisions of GB5748, and the results are recorded in Table 4. 3.4.2.5 The steam consumption measurement method is as follows:
a. Sample and measure the moisture content of wet starch before entering the drying unit and after drying; b.
Weigh the weight of starch before and after drying respectively: c.
Measure the steam consumption: During the test, collect all the condensed water discharged from the condensed water pipe and measure it or use an orifice flowmeter to measure the steam flow. The above results are recorded in Tables 4 and 6 respectively.
3.4.3 Starch quality inspection
3.4.3.1 Inspection items
Inspection items shall be in accordance with the provisions of JB/T5687.
3.4.3.2 Sampling method
a. The time interval between sampling and weighing the weight of all starch shall not exceed 30 minutes; b. After weighing, samples shall be taken from different parts and the center of the upper, middle and lower layers of all starch. The samples taken from each point shall be mixed and evenly crossed to form the original sample:
The original sample shall be reduced in time, and the average sample shall be processed in time as required. 3.4.3.3 Sampling quantity
a. Take 2000g of the original sample of commercial starch, reduce it to about 500g of average sample by quartering method, and put it into a ground-mouth bottle for inspection; b. Take 4000g of the original sample of wet starch, reduce it to about 1000g of average sample by quartering method, and accurately weigh 10.000g of the sample from it for determination of moisture content of wet starch. Dry the remaining average sample at 50±2℃ to equilibrium moisture, weigh it, and put it into a ground-mouth bottle for inspection. 3.4.3.4 Inspection method
a. The inspection method shall be carried out in accordance with the provisions of SB134; b. Determination and calculation of moisture content of wet starch. Put 10.000g of sample into a weighing bottle that has been cleaned and dried to constant weight in advance, first dry it at 50±2℃, then dry it in a drying oven at 100~105℃, take it out, put it in a dryer to cool, and then weigh it. Put it in a drying oven at 100~105℃ to dry again, take it out, put it in a dryer to cool and weigh it. The difference between the two weighings is less than 0.002g. The moisture content of wet starch is calculated according to formula (1).
G -α2 100%..
Where: e wet starch moisture content, %;
G weighing bottle and sample weight, g;
weighing bottle and sample weight after secondary drying, g: G2
sample weight, g
The above test procedure should be repeated at least twice, and the average value is the test result, which is recorded in Table 6. If gelatinization occurs, the test is invalid. 3.5 Performance index calculation
3.5.1 Hourly productivity is calculated according to formula (2). H
Hourly production rate, kg/h;
Wherein: E
Amount of raw materials processed during the load test time, kg: W
Load test time, min.
3.5.2 Starch extraction rate is calculated according to formula (3) and formula (4). For the complete set of equipment produced wet starch:
× 100%
W(1-z)f
Wherein: 9 Starch extraction rate, %:
Total weight of wet starch obtained by load test, kg: Wr
Raw material impurity rate, %:
-Raw material starch content, %.
For the complete set of equipment obtained commercial starch:
×100%
Wherein: W.
-Total weight of commercial starch obtained by load test, kg: Commercial starch moisture content, %.
3.5.3 Electricity consumption per ton of raw material is calculated according to formula (5). ×1000
Where: H
Electricity consumption per ton of raw material, kW·h/t:
Actual power consumption during the load test time, kW-h. 3.5.4 Water consumption per ton of raw material is calculated according to formula (6). V
Where: S-
Water consumption per ton of raw material, m/t;
Actual water consumption during the load test time, m2. 3.5.5 Steam consumption
3.5.5.Steam consumption per ton of starch is calculated according to formula (7). 2
Where: Z steam consumption per ton of starch, t/t;
Q condensate discharge or steam flow rate during load trial time, kg. 3.5.2 Steam consumption per ton of water vaporized is calculated according to formula (8). 食品合作伙伴网http://foodmate.ne(2)
Where: Z
形-两.
Steam consumption per ton of water vaporized, t/t.
4 Production test
4.1 Test purpose
2(1 - )
Wa(er -eg)
To assess the reliability, economy, performance stability, safety, service life of main components and wearing parts of the complete set of equipment under specified conditions. 4.2 Test conditions and requirements
4.2.1 Test conditions and requirements are the same as those in Article 3.2 of this standard. 4.2.2 Generally, there shall be no less than 2 sets of complete equipment for the test, and the pure working time of each set shall not be less than 100 hours. 4.3. Test content
4.3.1 The prototype shall be measured during the whole process of production test, and various time consumption, processing volume, power consumption, water consumption, steam consumption, fault and elimination time shall be sorted out to calculate the technical and economic indicators such as productivity, power consumption per ton of raw materials, water consumption, steam consumption per ton of starch, steam consumption per ton of water vaporized, reliability, etc.
4.3.2 The performance of the complete equipment shall be sampled once in the early, middle and late stages of the production test, and the items and methods are the same as those of the performance test of this standard.
4.3.3 Before and after the test, check the deformation and damage of the main parts and wearing parts of the complete set of equipment, and measure the maximum wear at the same part. Record the relevant data and the cumulative processing volume, part life and parts replaced during the test in Table 7. 4.3.4 During the production test, the prototype shall be checked for production for no less than three consecutive shifts. The pure working time of each check shall not be less than 6 hours, accurate to the minute. Record the pure working time, fault and elimination time, processing volume, power consumption, and steam consumption in each shift. Record the check records and summary results in Table 8.
4.4 Calculation of technical and economic indicators
4.4.1 Productivity of complete set of equipment
4.4.1.1 The pure working hour productivity is calculated according to formula (9). ZWx60
Where: Ec
Pure working hour productivity, kg/h;
Processing volume of the shift determined by production, kg:
TePure working time of the shift determined by production, min. 4.4.1.2 Shift hour productivity is calculated according to formula (10). III
Where: Eh
Shift hour productivity, kg/h:
Material volume processed during the production test, kg-Shift time during the production test, min. 4.4.2Power consumption per ton of raw materials is calculated according to formula (11). H,
Where: H
x1000-
Power consumption per ton of raw materials processed during the production test, kW-h/t;Power consumption per shift during the production test, kW-h. rH网httn//uwfoodmafape
4.4.3 The water consumption per ton of raw material is calculated according to formula (12), S,
wherein: Sh is the water consumption per ton of raw material during the production test, m/t: Vh
is the water consumption per shift during the production test, m2. 4.4.4 Steam consumption
4.4.4.1 The steam consumption per ton of starch is calculated according to formula (13). Ee
wherein: Zb
is the steam consumption per ton of starch dried during the production test, t/t: is the steam consumption per shift during the production test, kg; Wob——the amount of starch after drying per shift during the production test, kg. 4.4.4.2 The steam consumption per ton of water vaporized is calculated according to formula (14). Zoa-e)
(Wu -W) EWu(ag)
Where: Zab
-steam consumption per ton of water vaporized during the production test, t/t; the amount of wet starch before entering the dryer during the production test shift, kg. 4.4.5 Reliability is calculated according to formula (15)
ZT,+ET
Reliability coefficient, %;
Where: K
x 100%
T——shift working time during the production test, h: T—shift troubleshooting time and downtime during the production test, h. 4.5 After the production test is completed, the test data shall be sorted and recorded in Table 9. 5 Test report
........3
After the test is completed, the performance test and production test results shall be sorted and summarized, and a test report shall be submitted with comprehensive analysis. The contents are as follows: a. Test overview: prototype name, model, number, manufacturing unit, etc.: b.
Test purpose and requirements, time and place, participating units and personnel, completed workload, etc.; Structural characteristics of the prototype:
Test conditions:
Test records, results and analysis;
Improvement opinions and suggestions;
Conclusion:
Attachments.
Product partner website http://foodmafeneEquipment number and name:
Manufacturing unit+
Name of each main single machine and
Auxiliary machine
Measurer
Raw material name
Origin:
Sampling date.
Unit:
Original sample weight
Original sample weight
Product impurity content
Average sample weight
Average sample weight after deduction
Average product powder rate
Original scientific research equipment
(Unit>
Basic information of equipment
Machine number
Test date
Equipment model
Main working parts
Configuration type and inspection
Recruiter
Raw material quality measurement record
Sampling location:
Recruiter| |tt||Recorder
http://foodmafere
Dimensions
Length x width x height (mm)
Equipment model and name:
Manufacturing unit:
Test date:
Motor and actuator
Information telephone
Machinery
Rotation status record
Measurer
Equipment model and name
Manufacturing unit
Test date
Stock telephone
Number of water
Processing materials
Sum starch
Pure working hours Production room
Electricity for raw materials
Water consumption of dry raw materials
Gas consumption per ton of powder
Vaporization water consumption
Complete report
Measurer
Capsule 3 empty number test record
Machine number:
Test location:
Spindle
Recorder
Performance test record and summary table
National standard
Machine terminal number:
Test location
Raw material name
Spindle rotary blanket
Waist wonton powder
Lupin health powder
kw·h/a
Summarize Total person
Record person
http://foodmate.com
Equipment model and name:
Manufacturer:
Test date:
Measurement instrument
Review equipment
Point height construction
Point symbol
This court sound
Work management
#Positive value
Surface average sound pressure level L
Maximum equipment
Measurement person!
Table 5 Operation sound measurement record
Height of machine from ground
Record person
http://foodmate.com
neMachine number:
Acid location
Raw material name
Calibration method
Working environment
Point of high sound level
Shadow volume table#
Raw material name
Machine name and model:
Sampling location:
Determination unit:
Anti-powder separation water
Pre-test#
Powder quality
Average sample quantity
Table 6 Quality inspection of raw materials Record sheet
Sample name:
Sample date:
Average mixed product low-temperature drying edge positive quantity
Average auxiliary product low-temperature drying flag ancient water wheel
Insurance product
Test glass sample absolute dry straight quantity
Sou De drinking water room
tig/kg
Class point constant square country from the number of points checked input
100 self-talk rate
Color library, smell·mail
Record the most person
htt p://foodmate.netSample number:
Machine number:
Sample contact,
Equipment model and name:
Manufacturing unit:
Test date:
Parts damage and deformation record sheet Table 7
Machine number:
Test location
Raw material name
Medical name and code#Measurement part size
Design and processing book||tt| |Salt barrier conditions
Before waist photography
After screw scanning
Replacement quantity
Replacement parts
Deformed parts
Child membrane parts
Deformed parts
Destructive properties
Dispersion barrier suppression time min
Xie Dingren
Equipment model and name:
Manufacturing unit
Test date
Processing air pipe
Electric meter number
Water bag lock number
Assignment Test start time
Test end time
Pure working time
Obstacle and removal time
Cold water discharge
New steam energy
New control powder quantity
Pure working hours production car
Pure raw material Bangdian
tons of original science and water resistance
TV science and light steam
Vaporization gas and water consumption
Changtihong thing
Brand business development park
Summary period:
w·h/t
gold w·h
recorder,
production test work record and summary table
machine number:
test location:
raw material name
hitmin
black powder
#Jingyuan powder
http://foodmate.net
equipment model and name:
manufacturing unit:
test date:
Total working time
Pure working time
Processing raw material industry
Processing raw material power
Processing raw material water consumption
# Steam
Pure working hour production
Xiaoyuan material electricity
Tons of raw material water
Tons of steam
Wuhuahai tons of water steam consumption
Summary date,
Appendix A
Raw material quality determination method
(supplement)||tt| |Determination of impurity rate of raw materials
A1.1 Sampling method of original samples
Summary table of technical and economic indicators of production test
Machine confirmation number:
Test location
Raw material name
lew-h/
Arranger
Five representative points are set in the raw material pile, and representative samples are taken at each point without selection. Fresh potato samples should include potato tubers (roots), floating soil, and impurities; sweet potato slice samples should include sweet potato slices, impurities, etc. The sample taken is the original sample. A1.2 Sampling quantity
Accurately weigh to 0.01kg.
Fresh potato samples are taken at each point. The US
sweet potato slice samples are taken at each point. Take about 2kg, and take about 1kg at each point, for a total of 5kg. Take 10kg in total:
A1.3 Determination of moisture content and impurities in raw materials
A1.3.1 Determination of moisture content and impurities in potato tubers (roots) Peel off the soil from the tubers (roots) of the original sample, and weigh them together with the floating soil, worthless potato pieces and other impurities. A1.3.2 Determination of impurities in sweet potato slices
Sieve the original sample through a 3.0mm round hole sieve, and detect the worthless sweet potato slices and impurities from the sieve, and weigh them together with the sieve. http://foodmate.netA1.4 Calculation of impurity content of raw materials
The impurity content of raw materials is calculated according to formula (AI)
×100%
1000mg
Wherein: Z raw material impurity content, %:
m-impurity weight in original sample, g:
-original sample weight, kg.
A2 Determination of starch content of raw materials
A2.1 Average sample sampling method
The sample after removing impurities in the determination of A1 is reduced by the quartering method to obtain the average sample. A2.2 Sampling data
The average sample of fresh potato is about 500g, and the average sample of sweet potato slices is about 250g. A2.3 Sample processing
A2.3.1 Fresh potato sample processing
Wash the average fresh potato sample, dry the surface moisture, accurately weigh to 0.1g, cut into strips and spread on a porcelain plate, dry at 50+2℃ until it becomes brittle and easy to crush, take it out, cool it naturally to room temperature, accurately weigh to 0.01g, crush the dried sample, pass through a 60-mesh standard sieve, and put it into a ground-mouth bottle for determination.
A2.3.2 Weigh the average sweet potato slice sample, crush it, pass through a 60-mesh standard sieve, and put it into a ground-mouth bottle for determination. A2.4 Determination and calculation of starch content in raw materials
A2.4.1 The recommended method for determining the average starch content of samples after drying is the acid hydrolysis method in GB5009.9 and the polarimeter determination method in GB5006. A2.4.2 The starch content of raw materials is calculated according to formula (A2): t×100%
Wherein: f
Appendix B
-starch content of raw materials, %:
average sample weight after drying, 9;
average sample weight, g:
average sample starch content after drying, %.
Test instruments, meters, tools
(reference parts)
- (A2)
B1The switchboard is equipped with a voltmeter and an ammeter with an accuracy not less than Class 2.5, a current transformer with an accuracy of Class 1.0, a three-phase active energy meter 3×5A, 3×380V, with an accuracy not less than Class 2.0 or other instruments with equivalent accuracy. B2Electronic timer
B3Stopwatch
B4Tachometer
B5Bench scale
B6Table scale
B7Water meter
0~5000r/min±1r/min
TGT-500 static accuracy±0.5d
AGT-5 static accuracy+0.5d
http://foodmafenenetSample number:
Machine number:
Sample person,
Equipment model and name:
Manufacturer:
Test date:
Record of damage and deformation of parts and components Table 7
Machine number:
Test location
Raw material name
Medical name and code of the product#Measurement part size
Design and processing book
Salt damage situation
Before waist photography
After screw scanning
Replacement quantity
Replacement parts
Deformed parts
Child membrane parts
Deformed parts
Destructiveness
Dissipation suppression timemin||t t||Xie Dingren
Equipment model and name:
Manufacturing unit
Test date
Processing air pipe
Electric meter number
Water bag lock number
Test start time
Wuhan test end time
Pure working time
Obstacle and removal time
Cold covering water discharge
New steam energy
New control powder quantity
Pure working hour production car
Pure raw material Bangdian
Tons of original science and water resistance
TV science and light steam
Vacuum gas and water consumption
Changtihong thing
Brand business development park
Summary period:
Positive w·h/t| |tt||金w·h
Recordant,
Production test work record and summary table
Machine number:
Test location:
Raw material name
hitmin
Black powder
#Jingyuan powder
http://foodmate.net
Equipment model and name:
Manufacturing unit:
Test date:
Total working time
Pure working time
Processing raw material industry
Processing raw material round power
Processing raw material water consumption
#Steam volume
Pure working hour production
Xiaoyuan material Yan electricity|| tt||tons of raw material water
tons of steam
Wuhuahai tons of water and steam consumption
Summary date,
Appendix A
Material quality determination method
(Supplement)
Determination of raw material impurity rate
A1.1 Original sample sampling method
Summary table of technical and economic indicators of production test
Machine confirmation number:
Test location
Raw material name
lew-h/
Organizer
Five representative points are set in the raw material pile, and representative samples are taken at each point without selection. Fresh potato samples should include potato tubers (roots), floating soil, and impurities; sweet potato slice samples should include sweet potato slices, impurities, etc. The sample taken is the original sample. A1.2 Sampling quantity
Accurately weigh to 0.01kg.
Take about 2kg of fresh potato samples at each point, and about 1kg of sweet potato slice samples at each point, for a total of 5kg. Take a total of 10kg:
A1.3 Determination of moisture content and impurities in raw materials
A1.3.1 Determination of moisture content and impurities in potato tubers (roots) Peel off the soil on the tubers (roots) of the original sample, and weigh them together with the floating soil, worthless potato pieces and other impurities. A1.3.2 Determination of impurities in sweet potato slices
Sieve the original sample with a 3.0mm round hole sieve, and detect the worthless sweet potato slices and impurities from the sieve, and weigh them together with the sieve. http://foodmate.netA1.4 Calculation of impurity content of raw materials
The impurity content of raw materials is calculated according to formula (AI)
×100%
1000mg
Wherein: Z raw material impurity content, %:
m-impurity weight in original sample, g:
-original sample weight, kg.
A2 Determination of starch content of raw materials
A2.1 Average sample sampling method
The sample after removing impurities in the determination of A1 is reduced by the quartering method to obtain the average sample. A2.2 Sampling data
The average sample of fresh potato is about 500g, and the average sample of sweet potato slices is about 250g. A2.3 Sample processing
A2.3.1 Fresh potato sample processing
Wash the average fresh potato sample, dry the surface moisture, accurately weigh to 0.1g, cut into strips and spread on a porcelain plate, dry at 50+2℃ until it becomes brittle and easy to crush, take it out, cool it naturally to room temperature, accurately weigh to 0.01g, crush the dried sample, pass through a 60-mesh standard sieve, and put it into a ground-mouth bottle for determination.
A2.3.2 Weigh the average sweet potato slice sample, crush it, pass through a 60-mesh standard sieve, and put it into a ground-mouth bottle for determination. A2.4 Determination and calculation of starch content in raw materials
A2.4.1 The recommended method for determining the average starch content of samples after drying is the acid hydrolysis method in GB5009.9 and the polarimeter determination method in GB5006. A2.4.2 The starch content of raw materials is calculated according to formula (A2): t×100%
Wherein: f
Appendix B
-starch content of raw materials, %:
average sample weight after drying, 9;
average sample weight, g:
average sample starch content after drying, %.
Test instruments, meters, tools
(reference parts)
- (A2)
B1The switchboard is equipped with a voltmeter and an ammeter with an accuracy not less than Class 2.5, a current transformer with an accuracy of Class 1.0, a three-phase active energy meter 3×5A, 3×380V, with an accuracy not less than Class 2.0 or other instruments with equivalent accuracy. B2Electronic timer
B3Stopwatch
B4Tachometer
B5Bench scale
B6Table scale
B7Water meter
0~5000r/min±1r/min
TGT-500 static accuracy±0.5d
AGT-5 static accuracy+0.5d
http://foodmafenenetSample number:
Machine number:
Sample person,
Equipment model and name:
Manufacturer:
Test date:
Record of damage and deformation of parts and components Table 7
Machine number:
Test location
Raw material name
Medical name and code of the product#Measurement part size
Design and processing book
Salt damage situation
Before waist photography
After screw scanning
Replacement quantity
Replacement parts
Deformed parts
Child membrane parts
Deformed parts
Destructiveness
Dissipation suppression timemin||t t||Xie Dingren
Equipment model and name:
Manufacturing unit
Test date
Processing air pipe
Electric meter number
Water bag lock number
Test start time
Wuhan test end time
Pure working time
Obstacle and removal time
Cold covering water discharge
New steam energy
New control powder quantity
Pure working hour production car
Pure raw material Bangdian
Tons of original science and water resistance
TV science and light steam
Vacuum gas and water consumption
Changtihong thing
Brand business development park
Summary period:
Positive w·h/t| |tt||金w·h
Recordant,
Production test work record and summary table
Machine number:
Test location:
Raw material name
hitmin
Black powder
#Jingyuan powder
http://foodmate.net
Equipment model and name:
Manufacturing unit:
Test date:
Total working time
Pure working time
Processing raw material industry
Processing raw material round power
Processing raw material water consumption
#Steam volume
Pure working hour production
Xiaoyuan material Yan electricity|| tt||tons of raw material water
tons of steam
Wuhuahai tons of water and steam consumption
Summary date,
Appendix A
Material quality determination method
(Supplement)
Determination of raw material impurity rate
A1.1 Original sample sampling method
Summary table of technical and economic indicators of production test
Machine confirmation number:
Test location
Raw material name
lew-h/
Organizer
Five representative points are set in the raw material pile, and representative samples are taken at each point without selection. Fresh potato samples should include potato tubers (roots), floating soil, and impurities; sweet potato slice samples should include sweet potato slices, impurities, etc. The sample taken is the original sample. A1.2 Sampling quantitywwW.bzxz.Net
Accurately weigh to 0.01kg.
Take about 2kg of fresh potato samples at each point, and about 1kg of sweet potato slice samples at each point, for a total of 5kg. Take a total of 10kg:
A1.3 Determination of moisture content and impurities in raw materials
A1.3.1 Determination of moisture content and impurities in potato tubers (roots) Peel off the soil on the tubers (roots) of the original sample, and weigh them together with the floating soil, worthless potato pieces and other impurities. A1.3.2 Determination of impurities in sweet potato slices
Sieve the original sample with a 3.0mm round hole sieve, and detect the worthless sweet potato slices and impurities from the sieve, and weigh them together with the sieve. http://foodmate.netA1.4 Calculation of impurity content of raw materials
The impurity content of raw materials is calculated according to formula (AI)
×100%
1000mg
Wherein: Z raw material impurity content, %:
m-impurity weight in original sample, g:
-original sample weight, kg.
A2 Determination of starch content of raw materials
A2.1 Average sample sampling method
The sample after removing impurities in the determination of A1 is reduced by the quartering method to obtain the average sample. A2.2 Sampling data
The average sample of fresh potato is about 500g, and the average sample of sweet potato slices is about 250g. A2.3 Sample processing
A2.3.1 Fresh potato sample processing
Wash the average fresh potato sample, dry the surface moisture, accurately weigh to 0.1g, cut into strips and spread on a porcelain plate, dry at 50+2℃ until it becomes brittle and easy to crush, take it out, cool it naturally to room temperature, accurately weigh to 0.01g, crush the dried sample, pass through a 60-mesh standard sieve, and put it into a ground-mouth bottle for determination.
A2.3.2 Weigh the average sweet potato slice sample, crush it, pass through a 60-mesh standard sieve, and put it into a ground-mouth bottle for determination. A2.4 Determination and calculation of starch content in raw materials
A2.4.1 The recommended method for determining the average starch content of samples after drying is the acid hydrolysis method in GB5009.9 and the polarimeter determination method in GB5006. A2.4.2 The starch content of raw materials is calculated according to formula (A2): t×100%
Wherein: f
Appendix B
-starch content of raw materials, %:
average sample weight after drying, 9;
average sample weight, g:
average sample starch content after drying, %.
Test instruments, meters, tools
(reference parts)
- (A2)
B1The switchboard is equipped with a voltmeter and an ammeter with an accuracy not less than Class 2.5, a current transformer with an accuracy of Class 1.0, a three-phase active energy meter 3×5A, 3×380V, with an accuracy not less than Class 2.0 or other instruments with equivalent accuracy. B2Electronic timer
B3Stopwatch
B4Tachometer
B5Bench scale
B6Table scale
B7Water meter
0~5000r/min±1r/min
TGT-500 static accuracy±0.5d
AGT-5 static accuracy+0.5d
http://foodmafene0mm round hole sieve to sieve the original sample, and detect the sweet potato slices and impurities of no use value from the sieve, and weigh them together with the sieve. http://foodmate.netA1.4 Calculation of impurity content of raw materials
The impurity content of raw materials is calculated according to formula (AI)
×100%
1000mg
Where: Z raw material impurity content, %:
m-impurity weight in the original sample, g:
-original sample weight, kg.
A2 Determination of starch content of raw materials
A2.1 Average sample sampling method
Use the quartering method to reduce the sample after removing impurities in the A1 determination to obtain the average sample. A2.2 Sampling data
The average sample of fresh potato is about 500g, and the average sample of sweet potato slices is about 250g. A2.3 Sample processing
A2.3.1 Fresh potato sample processing
Wash the average fresh potato sample, dry the surface moisture, accurately weigh to 0.1g, cut into strips and spread on a porcelain plate, dry at 50+2℃ until it becomes brittle and easy to crush, take it out, cool it naturally to room temperature, accurately weigh to 0.01g, crush the dried sample, pass through a 60-mesh standard sieve, and put it into a ground-mouth bottle for determination.
A2.3.2 Weigh the average sweet potato slice sample, crush it, pass through a 60-mesh standard sieve, and put it into a ground-mouth bottle for determination. A2.4 Determination and calculation of starch content in raw materials
A2.4.1 The recommended method for determining the average starch content of samples after drying is the acid hydrolysis method in GB5009.9 and the polarimeter determination method in GB5006. A2.4.2 The starch content of raw materials is calculated according to formula (A2): t×100%
Wherein: f
Appendix B
-starch content of raw materials, %:
average sample weight after drying, 9;
average sample weight, g:
average sample starch content after drying, %.
Test instruments, meters, tools
(reference parts)
- (A2)
B1The switchboard is equipped with a voltmeter and an ammeter with an accuracy not less than Class 2.5, a current transformer with an accuracy of Class 1.0, a three-phase active energy meter 3×5A, 3×380V, with an accuracy not less than Class 2.0 or other instruments with equivalent accuracy. B2Electronic timer
B3Stopwatch
B4Tachometer
B5Bench scale
B6Table scale
B7Water meter
0~5000r/min±1r/min
TGT-500 static accuracy±0.5d
AGT-5 static accuracy+0.5d
http://foodmafene0mm round hole sieve to sieve the original sample, and detect the sweet potato slices and impurities of no use value from the sieve, and weigh them together with the sieve. http://foodmate.netA1.4 Calculation of impurity content of raw materials
The impurity content of raw materials is calculated according to formula (AI)
×100%
1000mg
Where: Z raw material impurity content, %:
m-impurity weight in the original sample, g:
-original sample weight, kg.
A2 Determination of starch content of raw materials
A2.1 Average sample sampling method
Use the quartering method to reduce the sample after removing impurities in the A1 determination to obtain the average sample. A2.2 Sampling data
The average sample of fresh potato is about 500g, and the average sample of sweet potato slices is about 250g. A2.3 Sample processing
A2.3.1 Fresh potato sample processing
Wash the average fresh potato sample, dry the surface moisture, accurately weigh to 0.1g, cut into strips and spread on a porcelain plate, dry at 50+2℃ until it becomes brittle and easy to crush, take it out, cool it naturally to room temperature, accurately weigh to 0.01g, crush the dried sample, pass through a 60-mesh standard sieve, and put it into a ground-mouth bottle for determination.
A2.3.2 Weigh the average sweet potato slice sample, crush it, pass through a 60-mesh standard sieve, and put it into a ground-mouth bottle for determination. A2.4 Determination and calculation of starch content in raw materials
A2.4.1 The recommended method for determining the average starch content of samples after drying is the acid hydrolysis method in GB5009.9 and the polarimeter determination method in GB5006. A2.4.2 The starch content of raw materials is calculated according to formula (A2): t×100%
Wherein: f
Appendix B
-starch content of raw materials, %:
average sample weight after drying, 9;
average sample weight, g:
average sample starch content after drying, %.
Test instruments, meters, tools
(reference parts)
- (A2)
B1The switchboard is equipped with a voltmeter and an ammeter with an accuracy not less than Class 2.5, a current transformer with an accuracy of Class 1.0, a three-phase active energy meter 3×5A, 3×380V, with an accuracy not less than Class 2.0 or other instruments with equivalent accuracy. B2Electronic timer
B3Stopwatch
B4Tachometer
B5Bench scale
B6Table scale
B7Water meter
0~5000r/min±1r/min
TGT-500 static accuracy±0.5d
AGT-5 static accuracy+0.5d
http://foodmafene
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