197results about How to "Prevent drying" patented technology

The invention particularly discloses an intelligent nursing toilet system. The system comprises a defecation receiving assembly, a toilet host assembly and a connecting pipeline assembly, wherein the connecting pipeline assembly comprises a washing pipeline, a blow-off pipeline, a vacuum pipeline and an electrical pipeline; the defecation receiving assembly comprises a drying unit, a flushing unit, a defecation receiving unit and a detection unit, the drying unit and the flushing unit are arranged over the defecation receiving assembly, and the detection unit is arranged in the defecation receiving assembly; the defecation host assembly comprises a dirt box, a washing water unit, a vacuum control unit and a control unit; the detection unit, the washing water unit and the vacuum control unit are connected with the control unit respectively through the electrical pipeline; the defecation receiving assembly is connected with the dirt box through the blow-off pipeline on one hand and connected with the vacuum control unit and the washing water unit respectively on the other hand; and the flushing unit is connected with the washing unit through the washing pipeline, the drying unit is connected with the vacuum control unit through the vacuum pipeline, and the dirt box is connected with the vacuum control unit.

The invention discloses a heat preservation control method for an electric rice cooker, belongs to the technical field of kitchen cooking, and solves the problem of food hardening and yellowing caused by long-time heat preservation of an existing electric rice cooker. The electric rice cooker comprises a control unit, a heating apparatus and an inner pot, wherein the heating apparatus comprises a bottom heater for heating the bottom of the inner pot and a side heater for heating the side part of the inner pot. According to the heat preservation control method, the control unit controls the bottom heater and the side heater to alternately perform heat-preservation heating according to a set heat preservation temperature after the electric rice cooker enters a heat preservation stage. The heat preservation control method is used for the electric rice cooker to perform food cooking such as rice cooking, congee cooking and the like.

A method for realizing anti-shrinkage recarburization sludge drying is characterized in that an organic pore-forming agent and a catalyst are added into a sludge dry basis subjected to centrifugal dewatering to be uniformly mixed, distributing is carried out in a solar power interlayer drying system, and through the organic combination of the synergistic effect of framework construction and the pore-forming agent and solar power drying, a low-shrinkage recarburization function on the basis of realizing quick sludge drying is realized, wherein the organic pore-forming agent comprises 50-80% of a pore-forming agent and 20-50% of an aggregate according to the mass ratio; the pore-forming agent is prepared by mixing one or more of natural fibers such as starch, saw dust, sawdust and crop stalks according to an arbitrary ratio; the aggregate is prepared by mixing one or more of high-molecular polymers such as polyvinyl chloride, polystyrene, polyvinyl alcohol and resin according to an arbitrary ratio; the catalyst is the KOH solution with the concentration of greater than or equal to 0.4 mol/L, and the mass ratio of the catalyst to the organic pore-forming agent is 1:1, and the adding amount of the organic pore-forming agent is 5-30% of that of the sludge dry basis. According to the method, the dried sludge size is reduced, and when the sludge moisture content is less than 20%, the dried sludge size is reduced to 16.4-52.2% of the original size of sludge; after pyrolysis, the carbon recovery rate is increased by 20-30%, and BET is increased by 40-120%.

The invention discloses a technology for preparing fermented protein concentrated feed from dense slurry and relates to a technology for producing feed. The technology comprises the following steps of 1), a dense slurry alkali-treatment process comprising adding an alkali and calcium hydrate into dense slurry so that a pH value is in a range of 6.8 to 7.2, 2), a probiotic addition process comprising controlling a temperature of dense slurry in a range of 37 to 41 DEG C, adding probiotics into the dense slurry obtained by the step 1 with stirring and with determining a pH value of the dense slurry, and when the pH value is in a range of 5.8 to 6.2, stopping probiotic addition, 3) a dense slurry-dry material mixing process comprising adding a mixed fry material of soybean meal and cottonseed meal into the dense slurry obtained by the step 2, and stirring, wherein a weight ratio of the dense slurry to the mixed fry material is 1: (1-1.5), and 4) a bagging and fermentation process comprising putting a mixed wet material obtained by the step 3 into plastic bags, carrying out heat-sealing packaging and carrying out fermentation at a normal temperature for 7 to 10 days. The technology solves the problems that the existing technology for producing dense slurry feed by a drying method has a high cost and can damage nutrients of feed.

The invention provides a production process of congou black tea. The production process comprises the process of selecting tea leaves, withering, rocking green, rolling, fermenting and drying. In summer and autumn, tea contains high tea polyphenol so as to be not suitable for preparing green tea, but through the production process of the Congou black tea, fresh tea leaves are sufficiently fermented within short time, and the bitterness of the tea leaves is changed, so that the prepared black tea has intensive tea aroma, thick taste, bright color, and sweet aftertaste. According to the production process of congou black tea, the traditional production mode that the tea leaves in summer and autumn only can be used for preparing green tea can be broken through, and the utilization ratio of the fresh leaf resources can be increased, so that the purpose of increasing income of tea farmers can be achieved.

The invention relates to a preparation process and an application method of a liquid drinking-water agent prepared from concentrated fermentation waste liquid. The method comprises the steps that: (1) the concentrated fermentation waste liquid is subjected to alkali treatment, wherein the concentrated fermentation waste liquid purchased from a bio-fermentation plant is placed in a vessel; alkali and calcium hydroxide are added; and the pH value of the liquid is regulated to 5.5-7.2; (2) composite probiotics are added, wherein the temperature in the liquid is controlled at 37-41 DEG C, a composite probiotic strain is added into the liquid, and fermentation is carried out; liquid pH value changes are determined; when the pH value is approximately 5, the fermentation is stopped; (3) filtration is carried out by using a 300-mesh filtering cloth; and (4) the liquid is packaged into a vessel. 0.1-0.5% or 2-20% of the liquid drinking-water agent is added into drinking-water. With the invention, problems such as high cost and reduced feedstuff nutritive value of concentrated fermentation waste liquid feedstuff bake-drying treatment of prior arts are solved.

The invention provides a drying device of a packaging bag printing machine, and belongs to the technical field of printing. The technical problems such as instable drying and poor drying effect of the existing drying device of the printing machine are solved. According to the drying device of the packaging bag printing machine, the printing machine comprises a rack, as well as a plurality of guide rollers and a printing box which are arranged on the rack; the drying device comprises a heating box in which a cavity is formed, as well as a fan which is arranged at one side of the heating box; both the heating box and the fan are fixed to the rack; the heating box is internally provided with a plurality of electrical heating fins; an air outlet pipe of the fan is communicated with the cavity; an air outlet is formed in the other side of the heating box; the air outlet leads to a printed surface of the packaging bag through an air delivery pipe; and a clapboard in which a plurality of through holes are formed is arranged on the air outlet. The drying device is capable of effectively preventing hot air and greatly drying the printed patterns on the packaging bag, and is simple in structure and good in drying effect.

Disclosed are a kimchi container with an improved fermentation and ripening function and a kimchi ripening method. The container includes a body and holding unit. The body accommodates kimchi, and includes locking protrusions normally projected from four sides of an inner wall and an opened side to be vacuum-sealed after accommodation of the kimchi. The holding unit includes a contact part having a cross-sectional area corresponding to that of the inner bottom of the body, and through-holes formed in the circumference and at a central region of the upper side. The holding unit further includes locking grooves, to be fitted onto corresponding locking protrusions of the body, formed at an outer wall upwardly extended from and integrally formed with the rim of the contact part. Thereby, tilting of the kimchi container causes the kimchi juice to circulate freely through the holding unit and to return to the kimchi.

The invention relates to a wet fermentation protein feed for an efficient fattening process of beef cattle, and includes a production process of the wet fermentation protein feed and a usage method of the feed in efficient fattening of beef cattle. The production process of the wet fermentation protein feed is as below: crushing and mixing corn, soybean meal, baking soda, minerals, trace elements and compound probiotics according to a certain proportion, and filling the materials into bags; mixing wet slag of distillers' grains and dense slurry of distillers' grains according to a certain proportion and sealing for preservation, wherein the preservation period reaches more than 6 months; mixing the above two materials according to the mass ratio of 1:3-5, adding water, adjusting the pH value of the mixed feed to 6-7, placing for fermentation for 4-8 h to obtain the wet fermentation protein feed. Each beef cattle is fed with 8-12 Kg of the wet fermentation protein feed per day in 2 or 3 times; for each feeding, grass is added first, and then the mixed wet fermentation protein feed is poured on the grass; and by eating the feed and grass mixture, the beef cattle can gain weight by 1.81-1.87 Kg / D.

The invention provides a ceramic blank drying device for ceramic processing, and relates to the field of ceramic processing. The ceramic blank drying device for ceramic processing comprises a drying bucket and a ceramic blank body, and a drying device body is connected to the middle of the left side of the drying bucket and comprises a hot air box; the right side of the hot air box is welded to the left side of the drying bucket, electric heating wires are connected to the inner wall of the hot air box, the top and the bottom of the right side of the hot air box are both communicated with a hot air guide pipe, and the right sides of the hot air guide pipes penetrate through the left side of the drying bucket and extends into an inner cavity of the drying bucket. When the ceramic blank drying device is in use, through a balance weight wheel, trapezoidal blocks are pressed downwards in sequence to pull a lifting rod to move downwards, and thus a bearing plate moves downwards, so that thebearing plate is separated from the ceramic blank body, and the bottom of the ceramic blank body can be conveniently dried; then the ceramic blank drying device can sufficiently dry a ceramic blank conveniently and quickly, and the finished product rate of ceramic processing is greatly increased.

The invention discloses a detection method for a metallic element in a liquid crystal material. The method comprises the following steps: sampling: a step of cracking a thin film transistor liquid crystal display screen panel into pieces, scraping liquid crystal located at a TFT substrate side and liquid crystal located at a CF substrate side with a scraper, collecting the liquid crystal and accurately weighing the liquid crystal with a balance so as to obtain a detection sample; pretreatment of the sample: a step of diluting the detection sample to 8 to 12 times by using a solvent dilution method so as to obtain an analysis solution; and detection: a step of sending the analysis solution into an inductive coupling plasma mass spectrometer to detect the metallic element in the liquid crystal material and carrying out quantification by using an external standard method. The detection method for the metallic element in the liquid crystal material can rapidly and accurately analyze the concentration of the metallic element in the liquid crystal material.

The present invention provides a processing method of abalones with completely retained nutrient and chewiness during mouth entrance. The processing method comprises the following steps: the impurities of fresh abalones are removed, the treated abalones are put into water at a temperature of 40-50 DEG C to be heated for 7-8 min, and the heated abalones are taken out until the water temperature reaches 88-92 DEG C; the heated abalones are put into water at a temperature of 0-5 DEG C to be cooled for 10-15 min until the core temperature of the abalones drops into below 12 DEG C; the cooled abalones are gutted and during the gutting process the shells and the meat of the abalones always maintain unseparated; and the gutted abalones are marinated with spices for 35-45 h at a pickling ambient temperature maintained at 0-5 DEG C to obtain the finished products of the abalones. The beneficial effects of the abalone processing method are as follows: the impurities of the fresh abalones are removed, the treated abalones are put into water at a temperature of 40-50 DEG C to be heated for 7-8 min until the water temperature reaches 88-92 DEG C, then the heated abalones are taken out and cooled, and the spices are added into the cooled abalones at a temperature of 0-5 DEG C to conduct pickling for 35-45 h, which can fully retain the nutrients of the fresh abalones. The obtained abalones are fresh and tender in meat quality and have chewiness once entering mouth.