Kek Samfuran Margarine Ta tubular Chiller 2

Muhimmancin daskarewa don crystallization a cikin sarrafa mai da maiko

Yanayin aiki na daskarewa yana da babban tasiri akan tsarin crystal na margarine. Na'urar quench na gargajiya na iya raguwa da sauri da sauri don rage zafin samfurin, don haka a cikin yin amfani da na'ura mai sarrafa tubular quench, mutane sukan yi kuskuren tunanin cewa tasirin firji mai sauri zai yi kyau sosai a farkon, amma a gaskiya, yana da kyau. ba lallai ba ne. Lokacin da aka ƙirƙira samfurin da man kayan lambu bisa ga dabino ko tsantsar man dabino, sanyi mai tsanani a farkon zai yi aiki da kyau. Duk da haka, a cikin man shanu - ko samfuran tushen cream, sanyaya da yawa na emulsion a matakin farko na naúrar A yana sa samfurin ƙarshe yayi laushi da za a iya tattarawa a cikin takarda. Kuma idan a matakin farko na saurin sanyaya matsakaicin firiji, zuwa mataki na ƙarshe na daskarewa mai sauri, zai sami sakamako mafi kyau. Saboda yanayin zafin da ya dace na samfurin ƙarshe yana da alaƙa da kusanci da ma'aunin narkewar dabarar, a wannan lokacin zaɓin crystallization na babban abin narkewa yana faruwa yayin matakin farko na ƙirar ƙira.

Tube refrigeration a karshen samar da kayan aiki ne na musamman na hutawa tube, da ikon ne wajen daidai da 15% na samar line fitarwa a kowace awa, bayan hutawa tube a cikin kanti na cibiyar sadarwa, lokacin da samfurin ta hanyar kintsattse PiMa qi Lin. samfurori za su sami aikin injiniya na ƙarshe, yana da mahimmanci ga samfurin kayan aikin filastik. Sauran nau'ikan samfuran samfura, yin amfani da wasu na'urorin murƙushe za su sami sakamako mafi kyau fiye da amfani da raga.

Balagawar samfur da kimanta aiki

Ana iya warkewar samfuran margarine na kwanaki da yawa kai tsaye a cikin daki mai sanyi ko a cikin greenhouse mai zafi. Kwarewa ta nuna cewa don ƙirar tushen man shanu, ya zama dole don daidaita yanayin zafi a yanayin da ya dace, wanda zai inganta da haɓaka aikin samfurin. Don samfuran dabarar man kayan lambu ko samfuran kirim na irin kek, daidaitawar zafin jiki ba shi da mahimmanci kuma ba shi da wani tasiri akan ƙimar ƙarshe na samfurin.

Ana yin kimantawa na margarine da ghee ta hanyar gwaje-gwajen gasa. Ana kimanta gwajin yin burodi na margarine mai laushi ta hanyar auna tsayin margarine mai laushi da daidaiton tsarin laminated. Yin aiki da samfuran margarine ba kawai ya dogara da filastik na samfurin ba, kuma ba za a iya ƙaddara shi ta hanyar ƙwanƙwasa kawai ba. Wani lokaci ƙimar margarine na farko ba shi da kyau, amma yana nuna kyakkyawan aiki lokacin yin burodi. Halayen ƙwararrun masu yin burodi sukan yi tasiri kan yadda ake kimanta samfuran.