2results about How to "Solve mildew" patented technology

The invention discloses a method for treating moisture and mildew of brick masonry in the field of brick wall moisture treatment, which comprises a wall body, an indoor original floor is arranged on the indoor side of the wall body, an outdoor floor is arranged on the outdoor side of the wall body, and the outdoor floor is lower than the indoor original floor. The method comprises the following steps that 1, the bottom of a wall with the height position located above the original indoor ground is subjected to seam removing from one indoor side, and waterproof mortar is filled and embedded in the removed brick seams; secondly, a plurality of grouting holes are obliquely punched in the wall, located above the indoor original ground, at the height position from one indoor side; and thirdly, waterproof grouting materials are poured into the grouting holes in the wall. The method can solve the problem that the existing brick wall is not provided with a moisture-proof layer or a concrete ring beam, so that indoor ground and wall surfaces are mildewed, the existing brick wall does not need to be dismantled, an outer wall surface is not damaged, and the moisture-proof and moisture-proof functions of the moisture-proof layer of the existing wall are recovered in a mode of combining grouting and filling in indoor brick joints.

This invention relates to the field of food processing technology, specifically to a method for improving the starch structure and digestibility of sprouted corn flour, the prepared sprouted corn flour, and its applications. A method for improving the starch structure and digestibility of sprouted corn flour includes the following steps: S1, preparation of sprouted corn: soaking and germinating corn kernels to obtain sprouted corn; S2, microwave treatment: subjecting the sprouted corn to microwave treatment; S3, forced-air drying: subjecting the microwave-treated sprouted corn to forced-air drying until constant weight, obtaining dried sprouted corn; S4, pulverization: pulverizing and sieving the dried sprouted corn to obtain sprouted corn flour. This method not only significantly improves the drying efficiency of sprouted corn but also improves the starch structure characteristics of the sprouted corn flour, particularly increasing the content of resistant starch and reducing in vitro digestibility, thereby providing a high-quality raw material for developing corn-based foods with low digestibility or low glycemic index.