Gears may seem simple, but they are actually very technical and are a symbol of industrial society. Ancient societies also had gears, and there are records of gear systems in both China and Europe. But gears in the modern sense originated from mathematicians in 1765
The gear involute proposed by Euler. With the basic law of meshing of involute gears and tooth profiles, high-speed gear transmission becomes possible. Without involute gears, there would be no high-speed transmission and no gearbox.
Without a gearbox, the crossing industry cannot efficiently use 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 not, several machines
Processing geeks also say that copycats can be made by machining and casting. 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. It took him half an hour to repair the damaged gear. 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 holes. The grinding knife on it is removable, so that you can change the knife of different sizes at any time to control the thickness of the potato pulp. This
This machine may seem unattractive in appearance, but thanks to its powerful power support, its processing capacity is 2,500 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 sieved. A drum screen made by the machinery factory is used. The industrial filter in the hands of the traverser is tight, so silk with about 130 holes is used as the screen cloth.
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After sifting, the starch in the potato pulp flows out with water to become starch milk, and the remainder is potato residue. Potato residue has many uses, mainly used to make alcohol. The residue after making alcohol can also be used as
Fermented feed.
The starch milk can then be precipitated to obtain the finished starch product. The precipitation designed by Jiang Ye for the starch workshop is a sedimentation tank separation with a simple process and relatively high efficiency. The separation tank is made of bricks and is covered with thick Fujian plastic.
The "tiles" fired in porcelain kilns for export are each 30 meters long and can process 5,000 to 7,500 kilograms of sweet potatoes every 10 hours.
The starch slurry entering the sedimentation tank needs to be "pulled" - this is a traditional Chinese starch-making method. The physalis mixed into the starch slurry is obtained by fermentation of natural lactic acid bacteria in the slurry during the starch production process.
Adding an appropriate amount of physalis to the starch milk can promote the rapid coagulation and deposition of starch. The starch sinks quickly and is deposited at the bottom. Above it is the agglomerate of fiber and protein, with clear boundaries between the two. This process can accelerate the starch
It is separated from impurities and can use lactic acid bacteria to inhibit the activities of other bacteria.
What precipitates out is starch. The upper layer is sticky yellow starch and contains impurities. The starch in the middle layer has the best quality. After being taken out and dehydrated, it becomes the best starch. The lower layer contains more soil and impurities, and the first layer
The starch is mixed and then slurried with water again to treat the sediment and produce 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 taken out - as high as 50% or more. It must be dehydrated before it can be stored and used. Zhong Lishi designed a simple centrifugal dehydrator for Leizhou Sugar Company.
It was first used by food factories for trial use. It can remove about 30% of the water. 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. The finished product 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 "slurry" that can be used the next day. The remaining wastewater discharged also contains a small amount of starch, crude fiber and protein in the wastewater.
The sediment is deposited in the wastewater pool and becomes potato yellow. After the potato yellow is sieved and precipitated again, the starch can be extracted cleanly. The remaining potato yellow 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 factory will be dyed white during production, like rice water. Tian Jiujiu has a headache about this. Theoretically, the wastewater from the starch factory can be treated by biogas digester fermentation.
In fact, things are far from that simple - after all, this is 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 to continue to use the sedimentation tank.
For primary treatment, the precipitated high-concentration wastewater is then discharged into the biogas digester for fermentation, and the cleaner wastewater in the upper layer is directly discharged 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 Qianzhi did not want to expand the water plant for the sweet potato processing plant, so Tian Jiujiu proposed a new plan. Build a water recycling treatment secondary utilization system in the food factory. The main purpose is to recycle the wastewater generated during the potato washing stage.
Reuse after precipitation and simple chemical treatment. It is expected to save 40% of water consumption.
"A basin of dirty water for repeated washing?"
"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 and can be removed by sedimentation.
Most impurities can be reused after passing through a simple sand filter.
However, when Xun Suji came to take over, this device 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 Xiao'an told me that you will be the full-time factory director here from now on.
Now I feel relaxed."
"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 was stunned.
He didn't take it seriously 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 can be considered a professional counterpart."
"If you want me to make salted duck eggs and pickle vegetables, that's okay, but I don't understand this at all."
"It's okay. You will understand if you read 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 Xiao'an 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.
, apart from calling "Commissioner Mo", he didn't say anything else.
"Just call me Xiao'an, don't be so polite."
After the starch workshop was put into operation, this was Mo Xiao'an's first time here. He was as curious about this place as Xun Suji. He looked around from time to time.
Mo Xiao'an watched the slightly yellowed starch being poured out of the centrifuge by the workers, spread out on the bamboo plaques, and prepared to be sent to the drying room for further dehydration, and said:
"This feels really amazing. The sweet potatoes that were originally weird-shaped and covered in mud turned into snow-white starch in a blink of an eye -" he suddenly asked, "Why isn't the starch white? Is it turning 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 has no use other than looking good.
There are several procedures and it doesn’t count.”
"Drainage!" As a worker yelled, a huge whine of water immediately erupted 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 is very fast, and some
He even rushed directly to the ground, and Mo Xiaoan'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 it's tough.
"These are tall rain boots made of tung oil cloth. Please put them on. You'll need them in the workshop later."
Put the rain boots cover directly on your feet. There is a strap on each instep and calf for fastening and fixing, so you have a pair of "high rain boots". This kind of shoe cover is made of tung oil cloth. The crossing group cannot supply it now.
Rubber rain boots, some liquids in industrial and agricultural production cannot be directly contacted by the skin, so a kind of rubber rain boots was developed, which the indigenous people often used together with wooden clogs tied to their feet in rainy days.
Several workers began to take out the sweet potatoes from the potato washing machine and put them into large baskets. Some of them were sent to the potato grinding machine for pulping, and the rest were 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 curiously, "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. The purpose of slicing and shredding is to facilitate drying. Of course, dry potato chips and shreds can be stored, 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 the modern food industry that uses corn flour as a filler in large quantities. As long as it is not excessive, ordinary consumers will not feel it.
"There is no flour now, otherwise we can make bread, noodles, biscuits, etc. and save 30 to 40% of the amount of wheat flour."
"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 are 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, which is vermicelli."
"Yes, but the vermicelli made from pure potato starch is terrible and lacks toughness. The taste is far inferior to that of mung bean vermicelli, so it is 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 ordinary people.
"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 Xiao'an took out a small notebook from his pocket, "Mr. Wen said that the public consumption power in this time and space is relatively 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, and many people still buy them ready-made 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 compete with us in terms of cost. Just dumping them at low prices will crush them to death!"
What is the cost advantage of the time traveler? Mo Xiaoan analyzed that the first is the source of rice. The time traveler uses cheap rice shipped from Vietnam and bartered with sugar, with batches of dozens of tons each time. Although there is shipping cost
cost, but there are still obvious advantages when the cost is shared.
The second step is to mix cheap dried potato powder into the 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 mixed into the dried rice noodles, but if 20% can be added, the material cost will be
The magnitude of the decline is staggering.
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 just used to transport export products. The transportation cost will not increase much.
After all, I am afraid that as soon as "Lingao Dried Rice Noodles" comes on the market, the entire rice noodle market in Guangzhou will collapse.
"There is a water flow theory in marketing," Mo Xiao'an said more and more excitedly, "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 quickly spread.
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 hesitated, "It is new, 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 grain procurement and reserves - we have been talking about overpopulation recently, so if you want to export rice flour at this juncture, you will probably have no chance."
"Really?" Mo Xiaoan was immediately discouraged. Thinking of the recent construction of new immigrant villages, expansion of quarantine camps, wood processing plants, cement plants and brick and tile kilns, all of which are scheduled to operate at full capacity 24 hours a day.
As well as the recent orders for clothing and bedding received by the Ministry of Light Industry, this statement is true.
"The dried rice noodles should 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. If you want everyone to be hungry, you don't have to go to the cafeteria to eat."