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Tomato Paste Production Line

  • Added: 12.02.2020
  • Size: 1 MB
  • Downloads: 1
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Description

Diploma project "Tomato paste production line." Contains explanatory note, drawings of the packing machine, diagrams: kinematic, machine-hardware, electrical, cyclogram, details plus specifications for all drawings

Project's Content

Name Size
icon liniya_proizvodstva_tomatnoy_pasty_proizvoditelnostyu_10_tubsm.rar
1 MB
icon Tomato_paste_production_line_with_capacity_of_10_tubs
icon Packing_machine_1.cdw
167 KB
icon Packing_machine_l.2.cdw
272 KB
icon bzhd.doc
125 KB
icon Carousel.cdw
210 KB
icon list1
icon electrical_circuit_diagram.cdw
258 KB
icon Electrical_schematic_diagram.cdw.bak
111 KB
icon cyclogram.cdw
222 KB
icon Cyclogram.cdw.bak
81 KB
icon list2
icon Rack_nut.cdw
79 KB
icon Holder_Nut_.cdw.bak
56 KB
icon Holder.cdw
80 KB
icon Holder.cdw.bak
53 KB
icon Valve_with_tube.cdw
80 KB
icon Valve_with_tube.cdw.bak
53 KB
icon Table_Stand.cdw
83 KB
icon Table.cdw_rack.bak
57 KB
icon FLANGE.cdw
89 KB
icon Flange.cdw.bak
63 KB
icon list3
icon Screw_drive_shaft.cdw
108 KB
icon Screw_drive_shaft_.cdw.bak
74 KB
icon Pouring_cartridge.cdw
109 KB
icon Pouring_Cartridge_.cdw.bak
79 KB
icon List_of_electronic_elements.cdw
113 KB
icon settlement_P4.docx
44 KB
icon settlement_P5.docx
82 KB
icon settlement_P7.docx
38 KB
icon 1_to_3.docx
65 KB
icon contents.DOC
45 KB
icon contents.docx
23 KB
icon Specification_1.spw
220 KB
icon Specification_2.spw
186 KB
icon Specification_3.spw
189 KB
icon Specification_4.spw
171 KB
icon Specification_5.spw
182 KB
icon Specification_6.spw
171 KB
icon Specification_7.spw
173 KB
icon Kinematic_schematic_diagram.cdw
150 KB
icon Machine_Hardware_Diagram.cdw
358 KB

Additional information

Contents

Contents

Introduction

1 Overview of tomato paste production

Overview of tomato paste production lines

1.2 Tomato Paste Production Flow Chart

1.3 Packagings filling machines

2 Feasibility study

2.1 Technical justification

2.2 Economic justification

3 Description of the designed packing machine

3.1 Description of the designed line

3.2 Construction of the red sauce sauce paste production line

3.3DN packing machine description

4 Determination of functional parameters of the machine

4.1Technological calculation

4.2 Energy calculation

4.2.1 Selection of motor for automatic drive

4.3 Kinematic calculation

4.4 Product calculation

5 Strength calculation in the APM program WinMachine

5.1Compute V-belt transmission

5.2 Calculation of cylindrical gear train

5.3 Calculation of open spur conical transmission

5.4 Shaft calculation

5.5Calculation of ball rolling bearings

5.6 Calculation of prismatic key

6 Safety and environmental friendliness of the machine under development

6.1 Location and safe operation of the process

Equipment

6.2 Fire Safety

6.3 Electrical Safety

6.4 Production Lighting

6.4.1 Calculation of Natural Light

6.4.2 Calculation of artificial lighting

6.5Productive noise reduction methods

6.6 Calculation of excess heat to be removed from the production room

6.7 Means of protection of workplaces against vibration

7 Economic calculation

7.1 Capital Investments

7.2 Wages of workers

7.3 Contributions to Social Fund and Labour Protection

7.4 Equipment Depreciation and Repair Costs

7.5 Energy Costs

7.6 Cost changed with the introduction of modernization

7.7 Annual Economic Impact

7.8 Payback Period

7.9 Productivity Gains

Conclusion

List of information sources

Appendix (Specifications)

Introduction

The canning industry is one of the main branches of the food industry that can significantly reduce the loss of agricultural products, thereby improving the supply of the country's population. Canning is associated with the use of a wide variety of equipment and very non-persistent raw materials of vegetable and animal origin. Multicomponence and a wide range of products, that is, canned food, strict requirements for their quality and sterility, as well as the desire to maintain the original properties of the original products, significantly complicates the task. Therefore, a large role in improving the technology of canned food production is played by the justification of fundamental schemes and regimes, scientific research in the field of food preservation. Recently, there has been a significant re-equipment of canning enterprises: high-performance, mechanized lines are being introduced, and the level of mechanization of auxiliary production is growing. Important studies in the theory and practice of canning and production of various fruit and vegetable raw materials have been carried out in various research and training institutes. As a result of joint actions of scientists and employees of canning plants, the main processes of canning were significantly improved, the main processes of canning were re-developed: sterilisation of canned food, concentration of tomato products and fruit juices, aseptic preservation, extraction, clarification and filtration of fruit juices, etc.

Canning technology is an important discipline that provides varieties of chemical technology of organic substances. In the technology of preservation, modern chemical, biochemical and physical-technical methods are changing: treatment with electric current (electroplasmolysis) and enzyme preparations, vacuum cooling, ultrafiltration, preliminary dehydration (drying) and more. Complex and labor-intensive production processes are mechanized and automated, automated systems for product management and quality control are developed and introduced.

In the canning industry, completely different technologies are used. The production of fruit juices is completely different with the production of jam and jam. In the production of juices, complex processes of pretreatment of raw materials using pectological enzymes are found. Rather complex processes of pressing, clarifying and filtering juices. Even within the same type of fruit juice production, there are sharp differences. Apricot juice with flesh technology has nothing to do with the technology of clarified juices, apples and grapes.

The main types of equipment at the modern cannery are technological and transport.

Process equipment includes machines, installations and devices in which processed raw materials or semi-finished products undergo structural-mechanical, physicochemical and biological changes, as well as machines that package products. transport group includes installations and machines moving raw materials, semi-finished products and finished products. for example: lifts, pumps, etc., all process and transport equipment can be combined into a single mechanized complex that performs a certain technological process, even if it consists of separate machines that are not connected to each other.

By purpose, modern technological and transport equipment can be divided into the following groups:

equipment for delivery and transportation of raw materials and finished products.

raw material preparation and preservation equipment.

equipment for preliminary preparation of products for heat treatment and hermetic containers (fillers closing machines and sterilizers)

equipment for preservation of food products without the use of sealed containers.

equipment for container manufacturing.

equipment for finished products design.

Technological equipment of canning production can be classified by a number of characteristics:

by the nature of the effect on the processed product (mechanical impact; physicochemical).

on the structure of the work cycle (periodic and continuous);

by the degree of mechanization and automation of operations (non-atoms, semiautomata, automated working cycles);

by the degree of combination in the working process (individual private machines, aggregate or complex machines, combined machines, automatic machine systems).

in order to study the technological capabilities of machines, it is necessary to know their structure. machine consists of feed, actuating, motor and transmission mechanisms.

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