Medical Industry Mass Flow Meter
Sealand is a professional manufacturer of Medical Mass Flow Meter, Medical Mass Flowmeter, Medical Coriolis Meter, Medical Flow Meter, Medical Flowmeter, ATEX, IECEx & CE approved.
There are 2 optical switches for operation. The SET and SELECT optical switches are used to navigate the transmitter display. To
activate an optical switch, move your finger 1~2mm over the optical switch close to the
glass.
Mark:
The general operation is listed as follows.
On Main Interfaces
Activate SET to alternate mass and volume values.
Activate SELECT to alternate main interfaces.
Long activate SELECT to go to Setup Interface.
Long activate SET for total reset.
Back to Main Interface
Long activate SET & SELECT at the same time.
Select Submenu,
Parameters & Numbers
Activate SELECT to select the submenu, parameters or
numbers.
Activate SET to go to submenu or save parameters/numbers.
Save setup
Long activate SET to save the modified setup.
Back or Exit
Long activate SELECT.
Medical Mass Flow Meter, Medical Mass Flowmeter, Medical Coriolis Meter, Medical Flow Meter, Medical Flowmeter Zhejiang Sealand Technology Co., Ltd. , https://www.sealandflowmeters.com
(1) Freeze-dried foods are convenient to eat. This kind of food has been washed, chopped, sealed and packaged in the production process, and can be reconstituted and eaten with water only when consumed;
(2) From the standpoint of nutrient retention, the dry process used is quick freezing followed by sublimation in a vacuum to maintain the physical structure of the food, such as vitamin C, which is most easily lost in vegetables and fruits. Can also maintain more than 90%;
(3) The freeze-dried vegetables and fruits look good, do not crack, do not shrink, maintain the original shape and color of the items;
(4) The weight of foods after lyophilization is light, meat and eggs can be reduced by 50 to 60%, vegetables and fruits can be reduced by 70 to 90%;
(5) Freeze-dried foods can be stored without deterioration for a long time, generally frozen and modified atmosphere can be stored for several months, up to a maximum of one year, and freeze-dried foods can be stored in closed iron cans for up to 5 years.
However, since freeze-dried foods consume large amounts of energy during the production process, the cost is very high. Therefore, since industrial production in the 1960s, more than half of the products have been supplied to military supplies, navigation, aerospace, polar exploration, geological prospecting, and frontier specialties. People who work on the occasions are very convenient for their work and life. Most of the rest are used as baby foods or high-grade convenience foods. With the development of our country's economy, some high-end convenience foods in recent years have used freeze-dried chives, parsley, shrimps, beef, etc. as seasonings or additives.
Fast vacuum freeze-drying is the use of an edible, water-insoluble medium with specific heat equivalent to water as a hot medium (now only Edible fats and oils, which may be used in the future as substitutes for edible oils and fats or heat transfer media specially developed for this technology that meets the above requirements, accumulate a large amount of heat energy at a certain temperature, and direct contact with frozen materials A dehydration method that allows ice crystals to absorb a large amount of heat energy in a very short time and directly vaporize or liquefy directly without vaporization. Its essence is a sublimation in a special state, in order to work with conventional vacuum freeze-drying (hereinafter referred to as conventional freeze-drying). The sublimation phase differs according to the characteristics of sublimation in this particular state, so it is named as rapid vacuum freeze-drying (hereinafter referred to as quick freeze-drying).
In this special case of sublimation, as far as the author can see, there is no similar report. The author believes that there are the following reasons for thinking that this is a sublimation state:
1. Compare the time-pressure curve with the normal freeze-dry time-pressure curve. The shape and direction of the two are very similar, which is equivalent to changing the time unit of the conventional freeze-dried curve from hour to minute.
2. Compared with conventional freeze-dried products, fast freeze-dried products are very similar in terms of dehydration rate, rehydration performance, rehydration rate, brittleness, appearance shape, and color.
3. The analysis of the dehydration process using the conventional freeze-drying theory is consistent with the experimental results.
Some people may think that this is actually a vacuum low-temperature frying technology. In fact, there is an essential difference between the two: Vacuum low-temperature frying technology is to fry unfrozen materials in a vacuum container, at the very beginning The sublimation under the above special circumstances occurred, but since the hot oil and the ice crystal are separated by a layer of hot steam just sublimated, the heat transfer efficiency is greatly reduced, and the heat energy transmission cannot satisfy the special circumstances. After sublimation, it turns into a process of ice (solid)-→water (liquid)-→gas (gas). Since the phase transitions of the two are not the same, the processed products are very different, and the products freeze-dried quickly. In the aspects of brittleness, oil content, preservation rate of nutritive active substances, rehydration performance and other aspects, vacuum deep-frying technology cannot be achieved.
The conventional freeze-dried products have advantages and disadvantages compared with the fast freeze-dried products. The conventional freeze-dried products have higher preservation activity of nutritive activity, no oil, and long storage period;
Fast freeze-dried products have higher retention rates of nutritive active substances than other methods of drying. Second only to conventional freeze-drying, the storage period is only about one year due to the residual of edible oils and fats (heat transfer medium), but the oil content is not high. High, dry product is about 5-8% (and 15-20% for vacuum low-temperature fried products), about 0.5-1% after rehydration, similar to the daily diet, as a food processing, this feature is Acceptable, and fast freeze-dried products have a high-temperature aging and sterilization process during processing, and their rehydration performance, the preservation of nutritive active substances, etc. are close to that of conventional freeze-dried products, and therefore, in many occasions Can replace conventional freeze-dried products, but also can be eaten directly.
In the range of processed varieties, fast freeze-drying almost completely covered the range of conventional freeze-drying (except for a few spices), because the production cost of fast freeze-drying is only 20%-50% of the cost of conventional freeze-drying, many use of conventional freeze-dried Methods Almost no market products have become market competitive after switching to fast freeze-drying, such as instant noodles in food products. Fast freeze-dried products are even superior to existing microwave drying in appearance and intrinsic quality. Instant noodles, instant rice flour, instant rice, etc. processed by the present technology are truly convenient “riceâ€; in the nut products, the quick freeze-dried product has a crisp and fragrant quality compared with the traditional fried, baked and baked method products. , crispy taste, and will never have burnt, etc.; fruit and vegetable products processed by rapid lyophilization technology are similar in texture to puffed foods, have crispness and oil content comparable to biscuits, and are not processed during processing. Adding any chemical substance is an excellent, high-quality health food that is suitable for people of all ages. The prospects for this type of product are very high. Wide; In addition, the rapid freeze-dried kelp, seaweed, livestock and poultry products, also has a broad market. To sum up, there are more than 100 kinds of types that can be used for rapid freeze-drying: foods, fruits and vegetables, livestock and poultry, seafood, and aquatic products. It can be said that there is no such food processing technology that can A wide range of practical applications.
China is a large country with abundant agricultural and sideline products. Regardless of the rivers in the north and south of the Yangtze River, on the East China Sea, and in the hinterland of the west, there are suitable raw materials that can be quickly processed by freeze-drying technology. Many of them are still local resources because of preservation, storage, transportation, etc. Each year, part of it is wasted, if we use rapid freeze-drying technology to process in-situ deep processing (due to the size of its investment can be varied, suitable for different economic conditions in various parts of the country, this program is feasible), resulting in The economic and social benefits are incalculable.
As the technology has not been reported in the relevant literature, the author's ability is very limited. There are many truths that can be revealed here and there. There are also many biases in the viewpoint. Please consult your domestic counterparts.
1. The display will timeout without any operation in 5 min.
2. During numbers input, the decimal point will come up automatically if the first digit is 0; if not 0, please activate SELECT until decimal point shows up.
Rapid vacuum freeze-drying technology for food packaging
The conventional vacuum freeze-drying is to completely sublimate the material and sublimate the ice crystal under a certain degree of vacuum so as to achieve the purpose of low-temperature dehydration. Since vacuum freeze-dried products have many advantages over other drying methods, the advantages of using them in food processing are: