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'2016-07-16 18:02:56'

'2016-07-16 18:02:53'

'68621'

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	1970年代瑞典糖業公司研究成功新的製造方糖的震動成型法，亦稱ssa法或vibro法。它應用現代固結技術，用高頻振動使糖的晶粒固結成爲均勻而結實的方塊。這種方法制得的方糖具有更好的光澤(因表面上的晶粒不會被壓碎)，晶粒間孔隙均勻，孔隙率較高，溶解速度更快。這種成型機類似帶式輸送機，連續循環運行。它裝有250個用特種合金製成的表面覆蓋聚四氟乙烯的長條形模具、每條有18個方形孔。利用電振動器使模具產生水平方向的高頻振動，促使溼砂糖裝入小方格中，並聚集緊密和粘結成方塊。以後用另一個振動器產生的垂直振動和模具升高將模具中的方糖卸出到輸送帶上。這些模具卸空後，經過噴射熱水洗滌和熱風吹乾，又再入料。這種方法更適合大規模生產。&nbsp;</div>
<div>
	從成型機卸出的方糖平排放在連續運行的輸送帶上進入乾燥機。先用紅外線或微波照射，將它快速、均勻地加熱，再用熱空氣乾燥，經過5～10分鐘。然後用潔淨的空氣將它冷卻，再輸送到包裝間。方糖的裝包要用專門的自動包裝機，先將輸送帶上的方糖按照包裝的要求(盒內每層方糖的件數如25件)分組，用自動的真空吸頭將它們一齊吸起，平放在包裝紙之上成爲一層，達到所需的層數後，就自動將包裝紙摺疊、封閉，成爲一盒產品。包裝過程完全不用人手接觸產品，以保護方糖的高質量和棱角完整，且包裝速度高方糖的生產是用晶體尺寸粒度適當的精糖，與少量的精糖濃溶液(或結淨水)混合，成爲含水分1.5～2.5%的溼糖，然後用成型機制成半方塊狀，再經乾燥機乾燥到水分0.5%以下，冷卻後包裝。&nbsp;</div>
<div>
	傳統的方糖成型機用壓縮成型法。成型機的主要部分是一個臥式圓筒形的轉鼓，在它的圓周表面上橫排着許多列(通常爲24列)長條形模具，每條模具有10多個方形孔。轉鼓以每分鐘10餘轉的速度旋轉。調溼好的砂糖經過震盪加料斗落入到位於轉鼓頂部的方孔中，隨轉鼓旋轉，被從中心向外運動的壓頭逐漸壓緊，形成方塊。它們在旋轉至底部位置時被壓頭推出孔外，卸落在輸送帶上。這種成型法亦稱adant法或hersey法。它製得的方糖較硬、棱角分明<img alt="" src="/uploads/allimg/160716/8-160G61P24bF.jpg" style="width: 330px; height: 220px;" /></div>
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