Working principle and performance of ultrafine grinding equipment

Different from ordinary pulverization, the ultrafine pulverizer uses the turbulence generated by the high-speed rotation of the rotor to add materials to the ultra-high-speed airflow. A plurality of small chambers arranged in a multi-pole staggered arrangement on the rotor can generate a variable speed vortex, thereby forming a high-frequency oscillation, causing a sudden change in the moving direction and speed of the material, prompting rapid friction and impact between the material particles, and cracking after repeated collisions. It is made into fine powder with a particle size of up to 1000Et/2.54cm or higher. Ultrafine powder processing equipment also has the following characteristics:

(1) The equipment reflux device can automatically return the sorted particles to the vortex chamber for pulverization;

(2) It has the functions of evaporation and water removal and hot and cold air drying;

(3) Preserving effect on heat sensitive and aromatic materials;

(4) For multi-fiber, elastic, viscous materials can also be treated to a desired degree;

(5) It has a certain sterilization effect on the ultrasonic waves generated during the operation of the equipment. The ultrafine pulverizing equipment in food processing is generally a rubber mill and a jet mill. The rubber mill is a traditional method that is more commonly used. In the pulverization process, 95% to 99% of the mechanical energy is converted into heat, so the temperature rise of the material is unavoidable, and the heat sensitive food is easily deteriorated, melted, and adhered, and the pulverizing ability of the machine is also lowered. For this reason, appropriate cooling methods should be used before or during pulverization, such as freezing, cold air, hot air, dehumidification, sterilization, microwave detoxification, grading, etc. during the pulverization process to make the material meet the processing requirements. At present, the more advanced ultra-fine grinding equipment, which has low heating temperature during processing, is especially suitable for heat-sensitive foods, but has high energy consumption.

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