Automatic packaging method for flour

Abstract

The invention discloses an automatic packaging method for flour. The automatic packaging method for flour comprises the steps of S1, loading: flour required to be packaged is poured into a loading device, a switch of the loading device is switched on, a stirring drying device in the loading device operates to stir the flour for 5 to 10 min and dry and heat the flour for 5 to 10 min to prevent the flour from caking, and a sealing plate of the loading device is opened to enable the flour to enter a feeding device; and S2, feeding: the flour to be packaged is poured into a loading groove in the feeding device, a pressure sensor in the loading groove senses the mass of the entering flour, when the mass pressure of the flour is larger than the bearing strength of a baffle plate, the baffle plate at the bottom of the loading groove is opened, a feeding sealing plate is tightly closed, the flour drops into packaging bags, and the packaging bags containing flour are pushed into a bag clamping device. According to the automatic packaging method for flour, the pressure sensor controls the mass of the flour packaged in the packaging bags, so that the mass of the flour in all the packaging bags is the same, and the intelligent, efficient and fast flour packaging is achieved.

Description

technical field [0001] The invention relates to the technical field of automatic flour packaging methods, in particular to an automatic flour packaging method. Background technique [0002] Flour has small particles and strong moisture absorption ability, so it is prone to heat and mildew. If the storage time is too long, it is easy to agglomerate or become sour and bitter, especially the wheat flour that has been overheated or sprouted is more likely to become sour and bitter. The moisture content of the flour is below 12%. After being agglomerated, it can still be restored to its original shape after kneading and bagging. If the flour has a high moisture content and is prone to heat and mildew, it will not be easy to return to its original shape after agglomeration, and there will still be small hard lumps after kneading, and the quality will be greatly reduced. Freshly ground flour, after 15-20 days of storage, the pink color can be further whitened, the process quality...

AI Technical Summary

Problems solved by technology

Once the flour is infested with insects, it is difficult to clean it. Even if it is sieved, it is difficult to remove insect eggs and acaroid mites. Fumigation can still leave corpses in the flour, which affects food hygiene.

The prevention of flour insects is mainly to thoroughly clean and disinfect raw grains, processing plants, flour bags and various equipment to prevent infection. However, most of the current flour packaging methods do not have pretreatment, which leads to wetness after flour is packed. Air and agglomeration phenomena greatly reduce the quality of flour, resulting in a greater loss of flour