3results about How to "Adjust moisture content" patented technology

The utility model discloses a kind of efficient soil conditioner production devices containing humic acid, including outer box, be equipped with mixing assembly and group assembly on the outer box;Still including coaxially nested in the inner box of outer box interior, heating layer is equipped on the inner box, stirring assembly, switchable osmotic membrane component, the inner box top and bottom are respectively communicated feed pipe and discharge pipe, valve is equipped on the discharge pipe;Still including the driving element being set on the inner box.Affinity effect lies in: heating layer in inner box and stirring assembly jointly act, can efficiently promote reaction temperature and material uniformity;Precise batching using group assembly, cooperate mixing assembly combination, ensure that material is stirred evenly;Device whole can be according to the needs "permeation" or "dehydration" operation by switchable osmotic membrane component, adjust moisture content, so that soil conditioner is more in accord with the demand of different soil.

The invention relates to the field of kitchen ware, in particular to cooking equipment and a control method thereof. A cooking space with a heat preservation function is defined in the cooking equipment, the cooking equipment is further provided with a dehumidification device and a water supplementing device, the dehumidification device is used for reducing the humidity of the cooking space, and the water supplementing device is used for increasing the water content of food in the cooking space. The control method comprises the steps that the heat preservation function is started; obtaining the water content of food in the cooking space; according to the water content, the operation states of the dehumidification device and the water supplementing device are adjusted, so that the water content of the food is kept within a set threshold value interval till the heat preservation stopping condition is met. Based on the method provided by the invention, the cooking equipment can bidirectionally adjust the water content of the food in the heat preservation process, so that the taste of the food is kept unchanged after heat preservation, and the problem that the taste of the food becomes poor due to excessive water absorption or insufficient water of the food caused by long-time heat preservation is avoided; and the use experience of the user is improved.

The present application relates to a kind of PHEMA hydrogel and its preparation method, belong to hydrogel technical field, including the following mass parts raw materials: 2-hydroxyethyl methacrylate, reinforcing agent, solvent, crosslinking agent, initiator and slow-release agent;Preparation method includes the following steps: crosslinking agent is dispersed in 2-hydroxyethyl methacrylate, then reinforcing agent and slow-release agent are dispersed in solvent, and ultrasonic treatment is carried out, subsequently initiator is added dropwise to system, and make the reaction reflux 3 hours at 80 DEG C, after reaction, wash with deionized water, and dry, obtain PHEMA hydrogel.The technical scheme in the present application, by incorporating [2-(methacryloyloxy) ethyl] dimethyl-(3-sulfopropyl) ammonium hydroxide, can enhance biocompatibility and antifouling performance, also can adjust the water content and pore of hydrogel, play the role of balancing optical transparency and oxygen permeability.