Study on the key process of rice vermicelli working continuously
The key process in traditional product line of rice vermicelli included aging intermittent, vermicelli loosing, re - streaming and dryness. The continuous mechanization of the key processes was studied in order to improve the automation level of the product line, which can greatly improve working efficiency and reduce labor intensity, and at the same time ensure the food hygiene in production.
国家科技期刊平台
NSTL
万方数据
维普
