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本人从事面粉厂的生产工艺技术和品质管控工作30多年,积累了很丰富的实践经验。从原粮入厂的品质检验,分仓保管,到根据用户对面粉的质量、品质要求进行原粮搭配,做的也很细。但有时还是会出现些令人费解的问题,比如有的用户觉得红线缝包面袋的面比白线缝包面袋的面好用,同一个班生产的一批面不应该出现这样的问题,或者说同是一批面粉,这一车不好用,同批次再给用户换上则反映好用了。经过长时间的观察分析,发现问题出在生产过程中磨膛堵塞是造成面粉质量不稳定的主要原因。当出现这种情况的时候,查生产日报会发现某一个小时产量只是正常情况下的一半左右。询问磨工是磨膛堵了,捅不开造成的。加上
I am engaged in the flour mill production technology and quality control work for more than 30 years, has accumulated a wealth of practical experience. Quality inspection from the original grain into the plant, sub-warehouse custody, according to the user on the quality of flour, raw materials with the original requirements, to do very fine. But sometimes there will be some puzzling questions, such as some users think the red line sewing bag surface than the white line sewing bag surface easy to use, the same batch of production side should not have such a problem , Or the same batch of flour, this car is not easy to use, with the batch and then put on the user is easy to use. After a long period of observation and analysis, it was found that the main reason for the instability of the flour quality was the clogging of the grinding chamber during the production process. When this happens, the daily production inspection report will find that an hour’s production is only about half of that under normal conditions. Asked grinding workers is grinding blocked, can not open up. Plus