清酒醸造における連続蒸〓について

概要

論文の詳細を見る
In order to produce a new improved machine for continuous rice-steaming which will replace the old batch-wise machine, we examined the following three points.1. Prevention of steam leakage occuring in the metallic conveyer.a. The maximum resistance of the rice layer to the steam was observed at the initial stage of the steaming. This indicated that the latent steam heat was transfered to the rice and that the steam itself turned into the water-drops reaching the rice-layer.b. The resistance was controled by the thickness of the rice layer, by the pressure of the steam and by the degree of the rice polishing.c. Leakage of teh steam was prevented in the following ways. Vertical leakage of the metallic conveyer was pervented by rollers and contact-boards, and horizontal leakage was prevented by guide boards and an elastic band which was placed between the conveyer and both walls.2. Relationship between the steaming conditions and the nature of the steamed rice : The rice was in satisfactory condition after steaming for 20 minutes. The amount of the water the rice contained after steaming, was related to the thickness of the rice layer, at the 5% level, and with the steam pressure, at the 1% level.3. The production of a continuous rice-steaming machine : A continuous rice-steaming machine was produced with the following improvements; (1) by the use of a metalic net conveyer which moved between the guide boards and the elastic band;(2) by the use of a regulator which adjusted the thickness of the rice layer;(3) by the use of a piece of equipment which adjusts the steaming time;(4) by the use of steam valves which adjust the amount of steam and which are set in each chamber located under the conveyer;(5) by the use of an exhaust fan which also adjusts the steam pressure.
社団法人日本生物工学会の論文
1963-05-15

清酒醸造における連続蒸〓について

スポンサーリンク

概要

著者

関連論文

スポンサーリンク