A machine was developed for manufacture of pineapple rolled tart that would reduce processing time and operating costs and be affordable to small-scale industries. The machine was tested at different screw rotation speeds with different dough formulations. Rolled tart throughput rates were significantly increased (P < 0.05) by increases in screw rotating speeds and butter contents of dough. They were significantly decreased (P < 0.01), however, with increases in dough sugar and cornflour contents. Hardness of baked tart and hardness and stickiness of unbaked tarts were not significantly different between various screw rotating speeds and the manual method. It is concluded that the rolled tart produced by this machine is acceptable in relation to texture and mouthfeel. Maximum and minimum production rates for the standard dough formula were 4320 and 720 pieces h--1, respectively.
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机译：开发了一种用于制造菠萝卷蛋art的机器，该机器将减少加工时间和运营成本，并且对于小规模工业而言是可以承受的。用不同的面团配方在不同的螺杆转速下测试了机器。通过提高螺杆转速和面团中黄油的含量，轧制蛋t的吞吐率得到了显着提高（ P <0.05）。它们显着降低（ P <0.01），但是随着生面团糖和玉米粉含量的增加而增加。在各种螺杆转速和手动方法之间，烤蛋art的硬度和未烤蛋art的硬度和粘性均无显着差异。结论是，就质地和口感而言，由该机器生产的压制蛋t是可接受的。标准面团配方的最大和最小生产率分别为4320和720个h -1 。
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