1, clear food processing purposes and equipment selection characteristics 1.1 food processing purposes. According to the requirements of food processing, the original quality characteristics of the food should be maintained, the quality characteristics of the food should be improved and improved, the physical, chemical and biological characteristics of the food should be changed to meet the different needs of the people, and the utilization value and economic value of the agricultural products should be improved. Through the different characteristics of food processing and intensive processing, to develop food versatility and its new products, in order to achieve the maximum value-added benefits of food processing.
1.2 Equipment selection characteristics. According to the international requirements for food production safety, machinery safety and food safety, the selection of food machinery working parts and technical parameters should be compatible with the biological characteristics of processed foods, and meet the processing requirements of the final product; strictly control the food processing process The loss of raw materials and final products and the deterioration of quality; the final product is required to be a processing machine for food or semi-finished products, and the contamination of food processing by mechanical equipment or other materials should be prevented to ensure that the final product meets food safety requirements; food processing should be avoided. The pollution of the environment (slag, sludge, slurry, liquid, gas, etc.) to the environment, the food processing environment with polluting emissions should be equipped with pollution treatment equipment to meet the discharge standards; for a variety of nutrients or efficacy Food processing of ingredients should consider reducing the loss of nutrients or medicinal ingredients in processing; pay attention to the comprehensive development of by-products and scraps, make full use of resources, and improve economic efficiency.

2. Determine the main basis for the selection and support 2.1 Comply with the relevant national industrial policies and standards. 2.1.1 Prioritize and adopt the food machinery and equipment that the current national key encourages development. Focus on the selection and use of food machinery and equipment with moderate scale, high technology content, good economic efficiency, low resource consumption, safety and health, less environmental pollution, and high resource utilization efficiency.
2.1.2 It is forbidden to select and adopt food machinery equipment that is currently restricted and eliminated by the state. The focus is on the selection and adoption of food machinery and equipment that violates national laws and regulations, backward production methods, poor product quality, serious environmental pollution, high consumption of raw materials and energy, alternative advanced technologies, and serious threats to production safety and food safety.
2.1.3 Try to select and adopt food machinery equipment and styling products with advanced standards. First, we will focus on selecting food machinery and equipment with international standards, foreign advanced standards and equivalent international standards. Secondly, we will select food machinery and equipment with national standards and industry standards, and require technical conditions such as design, manufacture, installation and inspection of food machinery and equipment. It can be constrained by existing basic standards, method standards and safety standards to facilitate the effective use of food machinery equipment and product quality.
2.2 Meet the requirements of the process technology plan of the food factory 2.2.1 Meet the requirements of the product plan. The product plan refers to the leading products, auxiliary products and by-products of the proposed food processing project, including product variety, output, specifications, quality standards, technical content requirements, etc., to adapt to changes in product market demand and competition situation.
2.2.2 meet the production scale requirements. The production scale refers to the production capacity or service capacity that may be achieved in the normal production and operation year set by the proposed food processing project, and mainly considers the adaptability and matching of the project production scale. It is required that the food machinery equipment should meet the performance requirements of the processed materials, and also meet the rationality of the production capacity.
2.2.3 Meet the production process parameters. Production process parameters refer to various technical parameters that should be controlled during food processing, such as pressure, temperature, humidity, vacuum, extraction rate or yield, speed, purity, material consumption quota and energy consumption quota. The technical and economic indicators for food machinery and equipment are required to be advanced and reasonable.
2.2.4 Meet the material balance calculation requirements. The balance of production materials is calculated according to the theory of mass balance law. The content refers to the sum of the amount of materials input into the food processing system equal to the sum of the amount of material output by the system and the amount of material loss; the food machinery equipment is required to meet the production process of the project. The balance of material quantity requirements must be adapted to the minimum amount of material loss.
2.2.5 meet the energy balance calculation requirements. The energy balance is calculated according to the theory of energy conservation law. When selecting food and equipment equipment, the energy consumption problem should be highly valued, and food machinery equipment such as water saving, steam saving, electricity saving, and heat saving should be selected as much as possible.

3. Basic principles of selection and matching 3.1 Advanced technology 3.1.1 Advanced technical performance. It has high performance-cost ratio, perfect function, low operation and maintenance cost, low material consumption and energy consumption per unit product, high processing degree and processing capacity, stable equipment operation, low investment and product cost, high production capacity and labor productivity. The service life meets the expected requirements.
3.1.2 Advanced technology. It has a high technical content, is conducive to promoting technological progress and improving competitiveness, has an industrial basis, can form a new economic growth point, and is in line with the sustainable development of the food industry.
3.1.3 Advanced equipment level. The food machinery equipment has reasonable structure, excellent manufacture, high degree of continuity, mechanization and automation, and has high safety and hygiene requirements.
3.2 Applicability is strong 3.2.1 Adapt to market changes. Adapting to changes in local natural, economic and social conditions, the same production line hopes to carry out multi-level deep processing, has the ability to regulate production, and has broad development prospects, which is conducive to the development of domestic and foreign markets.
3.2.2 Match the characteristics of the input. Coordinate the consideration of resource supply and adapt to the processing requirements of raw materials and other auxiliary materials; when selecting the same input materials, the selected food machinery equipment should try to obtain a wider product portfolio than other equipment.
3.2.3 Adapt to the technical requirements of the process. It should be matched with the production capacity of food processing projects, and the main equipment and auxiliary equipment should be matched with each other; meet the process requirements, ensure the processing output and quality; be compatible with the construction scale and product plan, and meet the requirements of use under the existing technical conditions. Maintenance requirements.
3.2.4 Adapt to safety and environmental protection. Ensure safe production and minimize “three wastes” emissions; based on ergonomic principles, fully consider the impact of food machinery on the environment and operators.
3.3 High reliability 3.3.1 High technical maturity. With food machinery and equipment that has been fully verified and used, it is not advisable to adopt food machinery equipment that has not been converted into production without a pilot test. Food machinery equipment that has not been subjected to production practice or has remaining technical problems cannot be blindly adopted.
3.3.2 High production stability. Food machinery and equipment shall not pose a hazard to workers. It shall not discharge harmful substances exceeding the national standards in the workplace and the atmosphere, and shall not produce noise, vibration, radiation and other pollution exceeding the national standards.
3.3.3 Long service life. The trouble-free working time of food machinery equipment meets the expected requirements. If the food machinery equipment is put into use, it can be repaired if it fails. After using a certain limit, it can no longer be repaired. The food machinery equipment that is not clearly defined is usually considered to have a design life of 20 years. The service life has a specific description from its provisions.
3.4 Technical and economical 3.4.1 The choice of food machinery and equipment should be based on domestic standards. Because the price of domestic food machinery and equipment is cheap, it is necessary to consider domestic solutions when selecting the matching; if the domestic can not meet the requirements of food processing technology, production requirements, quality requirements, etc., then consider introducing from abroad.
3.4.2 The configuration of food machinery equipment should be balanced and reasonable. Try to consider the comprehensive economics of the entire production line configuration, requiring the configuration and connection of food machinery and equipment to be compact, balanced and coordinated to improve labor productivity.
3.4.3 Improve the technical and economic value of the selection and matching technology. The selection and matching plan should try to compare the technical and economic plans as much as possible, analyze the technical and economic benefits of each plan, and choose the matching and matching plan with small investment, low cost, high profit and reasonable economy.

4. Main contents of selection and matching 4.1 Depth of selection and matching 4.1.1 Extensively carry out domestic and international market research and collection of information. Investigate all relevant manufacturers of food processing equipment for food processing, collect information on related food machinery and equipment in multiple channels and in multiple ways; at the same time investigate and visit users of similar food machinery and equipment, understand and analyze their use, and focus on different users. Evaluation of food machinery and equipment.
4.1.2 Propose the details of the scheme for food machinery equipment selection. On the basis of collecting sufficient food machinery equipment information and user visits, the details of the food machinery equipment to be selected are proposed. The details include product name, specification model, production capacity, supporting power, quantity, price and manufacturer.
4.1.3 Select the mode of supply of food machinery equipment. Including manufacturing cycle, payment method, inspection method, packaging and transportation methods. If it is proposed to introduce foreign food machinery and equipment, it will be implemented in accordance with the relevant import management measures of the state. If oversized, overweight, and ultra-high food machinery equipment is selected, corresponding transportation measures and installation technical measures should be proposed; if the original food machinery equipment is utilized and modified, a transformation plan should be proposed and the modified technology should be analyzed. Economic effect.
4.1.4 Determine the recommended scheme for food machinery equipment selection. After the multi-factor comparison of the food machinery equipment to be selected, the recommendation scheme for selection and selection is proposed, which is confirmed by expert demonstration and other methods.
4.2 Technical conditions for selection of matching schemes 4.2.1 The degree of guarantee for food processing in the selection of matching schemes. It mainly includes the degree of satisfaction with the construction scale, product plan, the assurance level of food processing quality and production process requirements; the service life, reliability, material consumption index, operation requirements of food machinery and equipment, and the guarantee degree of spare parts for food processing projects. ; technical conditions for the installation and commissioning of food machinery equipment, maintenance technical services and the degree of satisfaction of the required investment in food processing projects.
4.2.2 Supporting requirements for food machinery equipment selection plan. The new technology and new equipment to be adopted must pass the technical appraisal and industrial test to prove that it is a mature technology. The food machinery equipment combination plan should realize the matching of different production links, the matching of production equipment and auxiliary equipment, the matching of domestic equipment and imported equipment, and the original equipment. Supported with new equipment. The production capacity of food machinery equipment should be set according to the scale of production and appropriate, and should be compatible with the output and quality of the products. 4.2.3 Material requirements for food machinery equipment selection and matching scheme. The surface of the machine used in food processing areas and food contact may be made of materials that do not produce toxins, odor, non-absorbability, corrosion resistance and can withstand repeated cleaning and disinfection. Materials that are in direct contact with the processed materials should not Chemically react with the material, and the surface directly in contact with the processed material should be smooth, flat, easy to clean and corrosion resistant.
4.2.4 Manufacturing requirements for food machinery equipment selection and matching schemes. The structure of food machinery and equipment should be able to prevent food contamination. The food contact surface should be easy to clean, disinfect and repair; the food contact surface should be smooth, no depression or crack, so that the growth of microorganisms can be minimized, pay attention to the safety of food machinery equipment configuration. Protection; when safety and health measures conflict with economic benefits, safety and health requirements should be given priority.

5. Quality evaluation of selection and matching The quality evaluation of food machinery equipment selection and matching is the quality control of the selection and matching effect of food machinery equipment for the proposed food processing project. The evaluation methods include weighted scoring method, analytic hierarchy process, interval analysis method, comparative analysis method, etc. The main evaluation contents include information perfection, manufacturer comparability, technological advancement, quality reliability, complete set matching, economic rationality, Timeliness of supply, etc. The study believes that the weighted scoring method is simple, easy to operate, and has high evaluation accuracy. The evaluation model is established as follows:
(1) Determine the collection of the quality of the selection. The quality of food machinery equipment selection is regarded as a collection of several evaluation indicators, namely:
B={B1,B2,B3,B4,B5,...Bn}
among them:
B—the collection of matching quality; B1—information perfection;
B2—manufacturability of the manufacturer; B3—advanced technology;
B4—quality reliability; B5—set matching;
B6—economic rationality; B7—timeliness of supply.
(2) Determine the quality evaluation indicators for the selection. The quality evaluation indicators for the selection of food machinery equipment are represented by [a, b, c, d, e, ..., n], respectively:
The information perfection indicator is: B1={a1, a2, a3, a4, a5,...,an}
The manufacturer's comparability index is: B2={b1,b2,b3,b4,b5,...,bn}
The technical advancement indicators are: B3={c1,c2,c3,c4,c5,...,cn}
The quality reliability indicators are: B4={d1,d2,d3,d4,d5,...,dn}
The complete set of matching indicators is: B5={e1,e2,e3,e4,e5,...,en}
The economic rationality indicator is: B6={f1,f2,f3,f4,f5,...,fn}
The timeliness of supply is: B7={g1,g2,g3,g4,g5,...,gn}
(3) Determine the weighting factor. The weighting coefficient is selected according to the importance degree of the quality evaluation index of food machinery equipment selection, and is quantified by the [0,1] evaluation method. The evaluation matrix of the weighting coefficient is:
G=[G1, G2, G3, G4, G5,..., Gn]
Where Gi ≤ 1, ∑ Gi i, (i = 1, 2, 3, ..., n).
(4) Determine the evaluation index score. According to the basic meaning of each rating value, the evaluator can score according to the effective response degree of the evaluation quality to determine the score value of each index. If there are n evaluation indicators and m scores in the food machinery equipment selection scheme, the expression of the total score value W is:

5) Determine weighted score values ​​and comprehensive evaluation. The weighted score of the quality evaluation index of food machinery equipment selection refers to the product of the weighting coefficient of the evaluation index and its score value. Its expression is:
According to the above-mentioned weighted score value comprehensive calculation result R, the degree of the weighted score value can be compared and judged, and the larger the R value, the better. If the evaluation is based on the 5-point scale method, when the calculation result is 3 points, it means that the quality of the selection matching is general; when the calculation result is 4 points, it means that the quality of the selection matching is better; when the calculation result is 5 points , indicating that the quality of the selection package is very good. If the calculation result is below 3 points, it means that the quality of the selection matching is poor or very poor. The selection scheme of food machinery equipment should be modified and re-evaluated.