Gears may seem simple, but they are actually very technical. [Read full text] It is a symbol of industrial society. Ancient societies also had gears, and both China and Europe have records of gear systems. But the modern sense of gears originated from the gear involute proposed by mathematician Euler in 1765. With the basic law of involute gears and tooth profile meshing, high-speed gear transmission is possible. Without involute gears, there would be no high-speed transmission and no transmission. Without the transmission, there would be no throughput industry. Efficient use of any kind of powerful kinetic energy.
For the people of the Industrial Energy Commission, designing most industrial gears is not a problem for them - there are countless industrial technical materials available, and manufacturing is not difficult - they have gear hobbing machines, and even if they don't, several machines Processing madmen also say that machining and casting can also be copied. The difficulty lies in finding qualified materials.
It is not easy to find suitable steel for gears in the metallurgical industry department of Chuanchuan Group. Moreover, the quality of each batch of steel is slightly different. The result of adopting the substitute principle is that tooth broken accidents occur from time to time.
Huang Tianyu provided guidance while repairing, and it took him half an hour to repair it. He wrote a card about the damaged gear and put it in the tool bag so that he could take it back for analysis. The potato grinder began to rumble again.
The potato grinder is a big thing with an iron shaft and a wooden roller. The wooden roller is densely covered with iron half-eyes. The grinding knife above is removable, so that you can change the knife of different sizes at any time to control the thickness of the potato pulp. This machine may seem unattractive, but it benefits from powerful power support. The processing capacity is 25oo kilograms per hour. It can be called an artifact in this time and space.
The sweet potato pulp coming out of the potato grinder must be washed and screened. A drum screen made by a machinery factory was used. The industrial filter in the hands of the traverser was tight, so silk with about 13o holes was used as the screen cloth.
After sifting, the starch in the potato pulp flows out with the water and becomes starch milk, and the remainder is potato residue. Potato residues have many uses, mainly used to produce alcohol. The residue after producing alcohol can also be used as fermentation feed.
The starch milk is then precipitated to obtain the finished starch product. The sedimentation Jiang Ye designed for the starch workshop is a sedimentation tank separation with simple procedures and relatively high efficiency. The separation tank is made of bricks, with thick "tiles" fired from Fujian export porcelain kilns inside. Each tank is 30 meters long and can process 5,000 to 75,000 kilograms of sweet potatoes every 10 hours.
The starch slurry entering the sedimentation tank needs to be "pulled" - this is a traditional Chinese method of making starch. The physalis mixed into the starch slurry is obtained by fermentation of natural lactic acid bacteria in the starch production process. Adding an appropriate amount of physalis to the starch milk can promote the rapid coagulation and deposition of starch. Starch sinks quickly and is deposited at the bottom. On top are aggregates of fiber and protein. The boundaries between the two are clearly defined. This process can not only separate starch from impurities, but also use lactic acid bacteria to inhibit the activities of other bacteria.
What precipitates out is starch, and the upper layer is sticky yellow starch containing impurities. The starch in the middle layer is of the best quality. After taking it out, you can get the best starch by dragging it with water. The lower layer contains more soil and impurities. It is mixed with the starch in the first layer and then added with water and slurried again to process the sediment to produce a second-grade starch.
Regardless of whether the starch is of the highest quality or of the lowest quality, the moisture content is still too high when it is taken out - as high as 50% or more. It must be watered before it can be stored and used. Zhong Lishi designed a simple centrifugal water mower for Leizhou Sugar Company, which was first used by a food factory for trial use. It can remove about 30% of the water, and after drying or baking, the moisture content of the starch is further reduced to 16%, and then it is crushed into powder with a roller to get the finished product. It can be used in all aspects of food processing and industrial production.
The clarified liquid in the upper layer of the sedimentation tank is taken out and placed in a water tank, allowing it to ferment into "old slurry", which can be used the next day. The remaining discharged wastewater also contains a small amount of starch, and the crude fiber and protein precipitates in the wastewater are deposited in the wastewater pool to become potato yellow. Only after the potato yolks are sieved and precipitated again can the starch be extracted cleanly. The remaining potato yolks can be used like potato residue.
Luo Duo designed the entire starch workshop process and process, but after it was put into production, everyone realized that the starch factory was too water-consuming, and the discharged wastewater contained a large amount of organic matter, seriously polluting the Wenlan River. So much so that there is a section of the river where the starch workshop is dyed white like rice water during production. Tian Jiujiu had a headache about this. In theory, the wastewater from the starch factory could be treated with biogas digester fermentation. In fact, the matter was far from that simple - after all, this was a factory, not a workshop. Almost 300 kilograms of water are consumed for every 100 kilograms of sweet potatoes processed. The amount of wastewater discharged is staggering. Tian Jiujiu had no choice but to continue to use the sedimentation tank for primary treatment. The high-concentration wastewater that settled out was then discharged into the biogas digester for fermentation, and the cleaner wastewater in the upper layer was discharged directly into the river.
"This level of pollution is sufficient to complete self-purification in the rainy season, but it is hard to say in the dry season."
"It's okay, let's just wait and see." Ma Qianzhu said after reading his opinions on how to deal with the wastewater problem. "We will just transform it later when the technical conditions are mature."
"It's not just a matter of pollution." He continued to appeal to Ma Qianzhu, "It's also a waste of water. In order to ensure the water consumption of the sweet potato processing plant, the water plant must be expanded."
Of course, Ma Qianzhu didn't want to expand the water plant for the sweet potato processing plant, so Tian Jiujiu proposed a new plan. Build a water recycling treatment and secondary utilization system in a food factory. It mainly recycles the wastewater generated during the potato washing stage. It is reused after precipitation and simple chemical treatment. It is expected to save 4o% of water consumption.
"Wash a basin of dirty water over and over again?"
"Of course not. It needs to be treated, and it's not infinitely recyclable. You have to change the water after a few cycles."
The wastewater from washing sweet potatoes mainly contains a large amount of sediment, sweet potato peels, grass leaves and other substances. It is different from the wastewater from the subsequent starch process - it contains very little organic matter. Most of the impurities can be removed by precipitation, and then it can be reused through a simple sand filter.
However, when Xun Suji came to take over, this equipment was not there yet, and the dirty water used to wash the sweet potatoes was drained directly from the drainage channel under his feet.
"How's it going? It's interesting." Huang Dashan walked in from outside. Xun Suji was about to introduce himself when he shook his hand, "Mo Xiaoan told me that you will be the full-time factory director here from now on. I feel relaxed now.”
"Yes." Xun Suji wanted to say a few polite words such as "I will ask you for more help in the future" and "Huang Gong, you have worked hard in the previous stage", but in the end he couldn't say it. Huang Dashan didn't take it seriously at all, and gave him an overview of the workshop and production conditions.
"The food industry is a huge category," Huang Dashan said. "Since you have a chef certificate, you are considered a professional counterpart."
"You want me to make salted duck eggs and pickle vegetables, but I don't understand this at all."
"It's okay. You will understand after reading more books. Not everything here can be seen from reading books. Do you think any of us have really worked in a food factory? Let alone such backward processing equipment."
"Is this still backward? The largest starch processing factory in this time and space." While talking, Mo Xiaoan also came. Xun Suji knew that this was his direct supervisor and wanted to go up and flatter him, but he had never done this before. He said nothing more except calling "Commissioner Mo".
"Just call me Xiao'an, don't be so polite."
After the starch workshop was put into operation, this was Mo Xiaoan's first time here, and he was as curious about this place as Xun Suji. Looking around from time to time,
Mo Xiao'an watched the slightly yellow starch being poured out of the centrifuge by workers. Put them on the bamboo plaques one by one and spread them out, ready to send them to the drying room to further drag water, and said:
"This feels really amazing. The sweet potatoes that were originally weird-shaped and covered in mud turned into snow-white starch in the blink of an eye -" he suddenly asked, "Why isn't the starch white? Is it yellow?"
"It has not been bleached." Huang Dashan explained that starch must be bleached in modern starch industrial production. "In fact, it is not difficult. It can be bleached by mixing bleaching powder with water. It is useless except that it looks better. There are several procedures and it doesn’t count.”
"Drainage!" As a worker yelled, there was a huge whine of water in the workshop. A large amount of wastewater gushes out from the potato washing machine and instantly fills the drainage canal in the workshop. The water flow was very fast, and some even rushed directly to the ground. Mo Xiao'an's trouser legs were wet.
"You should wear rain boots to the food factory." Huang Dashan looked at their shoes, shook his head, and called a worker a few times. After a while, a worker brought two pairs of strange boots, which looked like they were made of cloth. But **.
"These are tall rain shoe covers made of tung oil cloth. You all should put them on. You'll need them in the workshop later."
Simply put the rain boots on your feet. There are straps on each instep and calf for fastening, so you have a pair of "high-top rain boots." This kind of shoe cover is made of tung oil cloth. Chuanchuan Group cannot currently supply rubber rain boots, and some liquids in industrial and agricultural production cannot be directly contacted by the skin. This kind of rain boots was developed, and the natives often used them together with wooden clogs tied to their feet in rainy weather.
Several workers began to take out the sweet potatoes from the potato washing machine and put them into large baskets. Part of it was sent to the potato grinder to be beaten, and the rest was carried to another large machine.
"This is a dual-purpose machine for slicing and grating." Huang Dashan introduced, "It is specially used for slicing and grating sweet potatoes."
"What's the use? Can't it be beaten directly?" Mo Xiao'an asked strangely, "Are we still planning to make Liancheng dried sweet potatoes..."
Xun Suji thought: Could it be that it was dried in the sun for better preservation?
"Let's use it to make potato shreds rice or something." He said.
The potato shredded rice thing was proposed by Wang Tian to Wu Nanhai. It was eaten by local poor farmers, tenants, long-term workers, and all thrifty landlords. It was eaten by gentry families. Naturally, this is not a special snack, but a traditional snack. A means of saving food.
"The meaning is similar, but the effect is different." Huang Dashan explained. Slicing and shredding are used to facilitate drying. Of course you can store dry potato chips and shreds. But the main purpose here is to grind dry potato powder.
Dried potato starch is different from sweet potato starch. In addition to starch, it also contains fiber from sweet potatoes. It does not taste good when used alone to make food. However, it can be used as a food filler and blended into various pasta products to reduce production costs. Just like corn flour is widely used as a filler in the modern food industry. As long as it is not excessive, ordinary consumers will not be able to feel it.
"There is no flour now, otherwise it would be miserable. Making bread, noodles, biscuits, etc. can save 30 to 40% of the amount of wheat flour used."
"This is worse than opening a restaurant." Xun Suji couldn't help but say.
"There are a lot of shady things in the food industry." Huang Dashan smiled, "Have you ever eaten maltose?"
"I ate it when I was a kid."
"I sometimes use it when cooking."
"Maltose is a commonly used raw material in the food industry. However, the maltose on the market is rarely made from malt. Most of them are sweet potato maltose. 5 kilograms of maltose is mixed with 100 kilograms of sweet potatoes."
"It's a pity that maltose cannot be used as an export product." Mo Xiao'an never forgot this.
"Maltose can't be sold for much money, and the batch size is not large."
Xun Suji recalled his experience as a cook: "I remember that dry sweet potato powder can be used to make vermicelli and vermicelli."
"Yes, but the vermicelli made from pure potato starch is terrible and lacks toughness. The taste is far inferior to mung bean vermicelli, so it's better not to make it for the time being."
"How about using it in rice noodles? Mix it in a little and it will be like mixing it in flour." Xun Suji thought about it. The local rice noodles are the same as those in Guangdong and Guangxi. Rice noodles are a common food, whether they are added to soup or mixed dry. Food for the common man.
"It should be okay if you don't use too much." Huang Dashan thought about it, "But the food factory has never made rice noodles."
"Rice noodles are very easy to make." Xun Suji became more energetic, "I often make them in the cafeteria. You can just take the rice to the mill and grind it into powder."
"Wait a minute," Mo Xiao'an thought about it, "Isn't rice noodles an export commodity?"
"Export dried rice noodles?"
"Yes," Mo Xiaoan took out a small notebook from his pocket, "Mr. Wen said that the public consumption power in this time and space is low, and most people are in the most basic consumption state, that is, the needs for food and clothing are relatively low. More. After much thought, dried rice noodles have certain processing requirements. Many people still buy ready-made rice noodles and then make them--"
"Rice noodles are not difficult to process. I think most farmers make them themselves."
"The focus of sales of dried rice noodles should be in cities, facing urban residents." Mo Xiao'an said, "General Manager Wen once taught us: Since ancient times, the main consumption power of society has been concentrated in cities. We must count on farmers in this time and space to buy Our bulk commodities are even more impossible. In Beijing during the Qing Dynasty, there were also noodle shops that specialized in selling noodles - what do you think is the technical difficulty of cutting noodles?"
"interesting."
"There should be many shops in Guangdong that are making and selling dried rice noodles, but they can't beat us in terms of cost. Simply dumping them at low prices will crush them to death!"
What is the cost advantage of the time traveler? Mo Xiaoan analyzed that Mi Yuan was the first. The travelers used cheap rice brought from Vietnam and bartered with sugar. There are batches of dozens of tons each time. Although there is a freight cost, there are still obvious advantages in sharing the cost.
The second step is to mix cheap dried potato starch into dried rice noodles to implement the modern businessman's idea of "cutting corners to create cheap products." It's hard to say how much can be added to dried rice noodles, but if 2o% can be added, the drop in material costs will be astonishing.
Finally, there is the cost of production. Chuanchuan Group uses large-scale industrial production, and its cost advantage is far beyond that of small manual workshops.
The biggest cost of crossing the group is the transportation fee, but now most of the ships returning to Guangzhou from Lingao are empty, and these slots are used to transport export products. Shipping costs won't increase much.
After all, I am afraid that as soon as "Lingao Dried Rice Noodles" comes on the market, the rice noodle market in Guangzhou will collapse.
"There is a water flow theory in marketing," Mo Xiaoan became more and more excited as he talked. "Just like water, cheap products have a tendency to spread automatically. We don't need to do too many promotional activities, and the dried rice noodles will spread quickly. All major cities in Guangdong!”
"Furthermore, the processing of our rice noodles is cleaner and hygienic than traditional handmade rice noodles, and contains fewer impurities. The moisture content is also low, and preservatives and other methods are used, so both the appearance and shelf life are better than other rice noodles. Much better—"
"This is a good idea." Huang Dashan said hesitantly, "There is a new idea, but it involves the issue of grain export. The Executive Committee has first-level control over grain, and exports are strictly prohibited."
"Vietnam imports a lot of rice now, so its reserves must be very rich."
"It's hard to say." Although Huang Dashan's administrative position is not high, he has contact with people's committee members at the executive committee level and hears a lot of internal information. "The governor has held several planning committee food work meetings recently, and he said in his tone We are still very tight on food procurement and reserves - we have been talking about overpopulation recently, and at this juncture, if you want to export rice noodles in a big way, you may not be able to do anything."
"Really?" Mo Xiao'an was immediately discouraged. Think of the recent construction of new immigrant villages and the expansion of quarantine camps everywhere. Timber processing plants, cement plants and brick kilns are all scheduled to operate at full capacity 24 hours a day, as well as the Ministry of Light Industry has recently received orders for clothing and bedding. The orders all prove this statement to be true.
"The dried rice noodles will be put into production first. After all, they are easy to store and can give everyone a variety of tastes." Xun Suji is not interested in the grand plan of "Lingao dried rice noodles sweeping the market", but rice noodles are indeed very popular in the canteen. Welcome. “You can also make instant rice noodles, so you don’t have to go to the cafeteria to eat when everyone is hungry!~!
