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96 results about "Vegetable Product" patented technology
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Automatic foreign matter selecting system based on cooperation of vision and manipulator
The invention discloses an automatic foreign matter selecting system based on cooperation of vision and a manipulator, and belongs to the technical field of automatic control. Pickled vegetable products are conveyed to the unfolding platform through the lifting buckets, and a plurality of non-overlapped pickled vegetable product areas are formed; preliminary image acquisition is carried out in the primary visual area, grid division is carried out, and foreign matter confidence is calculated; a foreign matter confidence coefficient threshold value is preset to recognize a risky foreign matter pickled vegetable product area grid, and the risky foreign matter pickled vegetable product area grid is transmitted to a primary removal area; after primary foreign matter removal is completed, the pickled vegetable products are turned over and conveyed to a secondary visual area, and the secondary visual area is used for secondarily judging whether foreign matter exists in the turned pickled vegetable products or not. An intelligent judgment mechanism of visual recognition and an accurate physical execution mechanism of the mechanical arm are fused, the stability and the automation degree of system operation are improved, and the quality safety guarantee level in the food processing process is remarkably improved.
Owner:GUANGXI LIULUOXIANG FOOD TECH CO LTD
Application of tomato SlPRMT4a gene in improvement of low-temperature resistance of tomato and method for improving low-temperature resistance of tomato
The invention discloses application of a tomato SlPRMT4a gene in improvement of low-temperature resistance of tomatoes and a method for improving the low-temperature resistance of the tomatoes. According to the method, the low-temperature resistance of the tomatoes is remarkably improved by knocking out the SlPRMT4a gene in the tomatoes, and the coding sequence of the SlPRMT4a gene is shown as SEQ ID NO.1. The invention further discloses a method for improving the low-temperature resistance of the tomatoes. The method disclosed by the invention has the advantages that the regulation effect of the SlPRMT4a gene in the low-temperature resistance of the tomato is disclosed for the first time, the low-temperature resistance of the tomato is obviously improved by knocking out the gene, a theoretical foundation is laid for researching the resistance of the tomato to a low-temperature stress, a gene resource is provided for cultivating a new variety of the low-temperature-resistant tomato, and energy conservation and consumption reduction are realized for winter and spring production of the greenhouse vegetable industry. Long-term stable and balanced supply of vegetable products is facilitated; and the method has important practical application value.
Owner:ZHEJIANG UNIV
Lactobacillus amyloliquefaciens FMNS13 and application thereof
PendingCN119506123AImprove toleranceImprove antioxidant capacityPowder deliveryBacteriaBiotechnologyMetabolite
The invention discloses lactobacillus amyloliquefaciens FMNS13 and application thereof, and belongs to the technical field of probiotics. The invention provides a strain of lactobacillus amyloliquefaciens FMNS13, the strain has good endurance capacity to gastrointestinal fluid and inhibition capacity to pathogenic bacteria, and the strain and metabolites thereof also have good oxidation resistance, can be used for preparing antioxidant drugs and health care products, or can be used for preparing freeze-dried fruit and vegetable products, and has wide application. The invention also optimizes the freeze-drying protective agent of the lactobacillus amyloliquefaciens FMNS13, so that the survival rate of viable bacteria in the lactobacillus amyloliquefaciens FMNS13 freeze-dried powder prepared by using the freeze-drying protective agent can reach 89.72%.
Owner:NANJING UNIV OF FINANCE & ECONOMICS
Method and mobile device for counting fruit
The invention relates to a method for counting fruits (F) of plant products, wherein a camera (1) is moved parallel to a row of plants (PR1,PR2) and an optical axis (a) of the camera (1) is aligned orthogonally to the longitudinally extending row of plants (PR1,PR2), wherein an image sequence (nf) with a plurality of images (n) is recorded distributed over the movement, wherein the camera (1) is moved at a certain speed (v), a detection algorithm (DA) is applied to each image (n) and the position data (PD) of detected fruits (F) of the plant products are assigned to the image (n), for two successive images (n,n+1) a tracking algorithm (VA) is applied to the successor image (n+1) to the fruit (F) detected in the predecessor image (n).whose position data (PD) is applied, based on the known speed (v) position data (PD) are predicted and an expectation is generated for a successor image (n+1) with predicted position data (PRD), which is compared with the position data (PD) recognized in the successor image (n+1), if the recognized position data (PD) match with the predicted position data (PRD) a tracking counter (TO) is incremented, if the tracking counter (TO) for a fruit (F) has reached a predefinable value, a fruit counter (CNT) is incremented.
Owner:SIEMENS AG
A method for improving the drying quality and functional factors of fruits and vegetables by low-temperature freeze-thaw combined with integrated immersion freeze-drying
ActiveCN115777770Bavoid lostGuaranteed lossFood processingFruits/vegetable preservation by freezing/coolingBiotechnologyFreeze-drying
The present invention relates to a method for improving the drying quality and functional factors of fruits and vegetables by low-temperature freeze-thaw combined with integrated immersion freeze-drying, and belongs to the technical field of fruit and vegetable drying processing. The method uses fruits and vegetables with solid content less than 12% as raw materials, adopts a cyclic low-temperature freeze-thaw method to complete the freeze-thaw link of the material in a frozen state, selects small molecule peptides, functional oligosaccharides, and soluble dietary fiber as sugar substitutes to increase the solid content and functional factors, and adopts a fruit and vegetable raw water collection system to recover the water and flavor and pigment substances removed during the vacuum freeze-drying process. At the same time, the loss of nutrients is avoided by atomizing and spraying the impregnation liquid, and the pre-drying, vacuum impregnation, freezing, and post-drying processes are completed in one device. The patented method greatly improves the processing efficiency of dried fruit and vegetable products, reduces the loss of nutrients during the processing process, realizes the comprehensive utilization of fruit and vegetable raw water and flavor pigments, and enriches a variety of nutritional functional factors.
Owner:JIANGSU ACAD OF AGRI SCI
Lactobacillus plantarum capable of producing exopolysaccharides and application of lactobacillus plantarum in preparation of texture-enhanced fermented vegetables
The invention provides lactobacillus plantarum capable of producing exopolysaccharides and application of the lactobacillus plantarum in preparation of texture-enhanced fermented vegetable products, and belongs to the technical field of fermented food processing, and the preservation number of the lactobacillus plantarum is GDMCC NO: 63769. The invention also provides a preparation method of the fermented vegetables. The preparation method comprises the following steps: 1) mixing the pretreated vegetables with the salt brine to obtain a vegetable salt brine mixture; and (2) inoculating lactobacillus plantarum SAAS-B-MRS-20230301-5 into the vegetable salt brine mixture, and carrying out fermentation, so as to obtain the fermented vegetables. The lactobacillus plantarum with high exopolysaccharide yield is used for preparing the fermented vegetables, so that the industrial problem of texture deterioration of quickly fermented vegetable products can be more conveniently and quickly solved.
Owner:SICHUAN LAOTANZI FOOD CO LTD
Preformed dish product sampling and detecting device
ActiveCN223037320UMeasurement of fluid loss/gain rateWithdrawing sample devicesElectric machineryVegetable Product
The utility model discloses a sampling and detecting device for prefabricated vegetable products, which relates to the technical field of sampling and detecting devices for prefabricated vegetable products, and comprises a conveying table, supporting legs are arranged at the bottom of the conveying table, a conveying belt is arranged in the conveying table, a motor is mounted on one side of the front end face of the conveying table, and the motor is connected with the conveying table. A connecting port is formed in one side of the upper surface of the conveying table, a supporting table is arranged in the connecting port, a detection device is arranged on the supporting table, a supporting frame is arranged above the conveying table, a moving groove is formed in the top of the supporting frame, and a sampling assembly is installed in the moving groove; according to the scheme, the problems that most of sampling detection devices in the prior art are only used for directly detecting internal products after sampling, and external packages are not firstly detected, so that the detection practicability of the sampling detection devices is influenced are solved.
Owner:CCIC(HE BI) INSPECTION & CERTIFICATION CO LTD
Method for improving low-temperature resistance of tomato by knocking out SlWRKY80 gene
The invention discloses a method for improving low-temperature resistance of tomatoes by knocking out an SlWRKY80 gene, according to the method, the resistance of the tomatoes to low-temperature stress is improved by knocking out the SlWRKY80 gene in the tomatoes, and the coding sequence of the SlWRKY80 gene is shown as SEQ ID NO. 1. The method disclosed by the invention has the advantages that the regulation effect of the SlWRKY80 gene in the low-temperature resistance of the tomato is disclosed for the first time, the low-temperature resistance of the tomato is obviously improved by knocking out the gene, a gene resource is provided for cultivating a new variety of the low-temperature-resistant tomato, a theoretical foundation is laid for researching the resistance of the tomato to a low-temperature stress, and the method has an important significance on energy conservation and consumption reduction in winter and spring in the greenhouse vegetable industry. The method achieves stable, high and high-quality production targets of vegetable products, and has important practical significance in guaranteeing long-term stable and balanced supply of vegetable products in China.
Owner:ZHEJIANG UNIV
Application of juniperene in preparing parasitic wasp attractant
Owner:SHANGHAI ACAD OF AGRI SCI
A ferric trivalent magnetic solid-phase masking agent and a method for quantitatively detecting lead in vegetable products
The application belongs to the technical field of food quality monitoring, and particularly relates to a ferric magnetic solid-phase masking agent and a quantitative detection method for lead in vegetable products. The ferric magnetic solid-phase masking agent is prepared by the following method: S1, performing carboxylation on the terminal amino group of DFO to obtain DFO-COOH; S2, coating a SiO2 layer on the surface of Fe3O4 magnetic core to obtain Fe3O4@SiO2; S3, modifying the Fe3O4@SiO2 by amination to obtain Fe3O4@SiO2-NH2; and S4, coupling Ac-DFO with Fe3O4@SiO2-NH2 to obtain Fe3O4@SiO2-DFO. The three hydroxamic acid groups of DFO are combined with Fe 3+ to form a stable chelate, and Fe 3+ can be removed through magnetic separation, the removal rate is increased to more than 99%, and the quantitative detection of lead ions is further faster and more accurate in combination with mature immunochromatography technology.
Owner:HANGZHOU HAIRUN TAIHE TESTING TECH CO LTD +1
Device for the delivery of products processed from fresh fruits and / or vegetables
A device adapted to deliver fruit and / or vegetable juices, pulps, salads and composts, etc., each fruit or vegetable being selectively served raw or cooked, with a scope to obtain maximal nutritional intake. The device comprises a housing and a transparent showcase accommodating an ample variety of fruits and vegetables, equipment for the preparation of the above fruit / vegetable products including at least one juicer appliance and one blender appliance for alternatively preparing fruit / vegetable juice and pulp respectively delivered through downwardly inclined pipe members into a container within product delivery compartments and equipment for cleaning the juicer and blender appliances and corresponding pipe members in between sequential fruit / vegetable servings, comprising an autonomous circuitry and container of cleaning water supply and container for collection of sewerage. The device also comprises a kettle for cooking selected fruits / vegetables, an unpeeling device and cutting device.
Owner:GIANNOPOULOS PANAGIOTIS
Method for producing fish-vegetable cutlets
FIELD: food industry.SUBSTANCE: intended for the production of food products, in particular fish and vegetable products. A method for producing fish-vegetable cutlets is proposed, which involves grinding solid recipe components in a mincer, including minced fish, onions sautéed in vegetable oil, table salt, chopping with the simultaneous introduction of liquid recipe components, forming cutlets, while additionally at the stage of introducing solid components, carrots, white cabbage, corn flour are introduced, and at the stage of introducing liquid components, a spicy-smoking hydrophobic CO2 extract and a CO2 extract of black pepper are introduced, after forming, heat treatment of the cutlets is carried out in a combi steamer at a temperature of 150°C with the “steam” function for 10-12 minutes and in the “convection” mode for 8–10 minutes, bring to culinary readiness, then cool the product to a temperature of +5–0°C and subjected to shock freezing at a temperature of -20°C, with the following ratio of the initial components, wt.%: minced fish 52.0; carrots 12.5; white cabbage 11.5; onions 10.0; corn flour 9.5; vegetable oil 3.3; table salt 1.18; spicy-smoking hydrophobic CO2-extract 0.01; CO2-extract of black pepper 0.01.EFFECT: reduction of the labor intensity of the process and improvement of the organoleptic properties of fish-vegetable cutlets.1 cl, 1 tbl, 2 ex
Owner:FEDERALNOE GOSUDARSTVENNOE BYUDZHETNOE OBRAZOVATELNOE UCHREZHDENIE VYSSHEGO OBRAZOVANIYA ASTRAKHANSKIJ GOSUDARSTVENNYJ TEKHNICHESKIJ UNIV FGBOU VO AGTU
Digestion associated lactobacillus and application thereof
The invention provides digestion associated lactobacillus and application thereof, and belongs to the technical field of microorganisms, and the preservation number of the digestion associated lactobacillus SAAS-B-MRS-2020914-4 is GDMCC (China General Microbiological Culture Collection Center) NO: 65880. The digestion associated lactobacillus SAAS-B-MRS-2020914-4 provided by the invention is a safe strain capable of being used for food, and the geraniol can be produced at high yield; the strain has good growth characteristics in salt brine and vegetable juice, can improve the content of geraniol in fermented vegetables when applied to fermented vegetable products, can significantly improve flavor formation in the maturing process of the fermented vegetable products, endows the products with mild and sweet rose fragrance, can effectively improve the fermentation rate of the fermented products, increases the flavor of the products, and improves the quality of the fermented vegetables. The quality characteristic of the product is improved, and the method has a wide application prospect in the field of fermented vegetable products.
Owner:INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI
Pre-formed vegetable products, stock cubes, portioned spice mixes
Owner:JAN MARTIN KÄSSER
Special moisture-proof subpackaging bag for prefabricated vegetables
The utility model relates to the related field of sub-packaging bags, in particular to a special moisture-proof sub-packaging bag for prefabricated vegetables, which comprises a sub-packaging bag body, a notch, a gasket, a convex body, a cavity, an aluminum foil film layer, an EVOH (ethylene vinyl alcohol copolymer) barrier film and a polyethylene moisture-proof film layer. The moisture-proof performance of the split charging bag is improved through the polyethylene moisture-proof film, the EVOH barrier film can prevent oxygen and water vapor from permeating, the moisture-proof and fresh-keeping capacity of packaging is enhanced, the aluminum foil film layer has the barrier property, moisture can be effectively blocked, the split charging bag is suitable for prefabricated vegetable products needing to be stored for a long time, and the service life of the split charging bag is prolonged. By means of the multi-layer structural design, the damp-proof performance of the split charging bag can be remarkably improved, food in the split charging bag is prevented from being affected with damp, mildewed and deteriorated, food safety is guaranteed, the lower surface of the split charging bag is protected through the arranged gasket, the designed cavity can temporarily store water and prevent the water from permeating immediately, time is provided for a user to use prefabricated dishes, and the service life of the user is prolonged. The freshness of food in the split charging bag is guaranteed, and the practicability of the split charging bag is improved.
Owner:QUANZHOU DUOWEI FOOD CO LTD
Pre-formed vegetable products, stock cubes, portioned spice mixes
Owner:JAN MARTIN KÄSSER
Water-saving vegetable fertilization and irrigation device and method
The invention relates to a water-saving vegetable fertilizing and irrigating device and method, and relates to the technical field of vegetable planting, the direction of a nozzle of a sprinkling irrigation mechanism can be changed, the nozzle can be made to face vegetable root soil in the using process, then the vegetable root soil is fertilized and irrigated in the follow-up sprinkling irrigation process, normal development of vegetable roots is guaranteed, and the irrigation efficiency is improved. The good root system provides a stable substrate for the plant, so that the plant can grow more robustly, the quality of finished vegetable products is improved, more fruits and vegetables can be born, the economic benefit is improved, and meanwhile, the overall health condition of the plant can be improved, so that the resistance of the plant to plant diseases and insect pests is enhanced; when the moving mechanism stops moving, water cannot pass through the piston seat, and each nozzle does not spray water any more, so that the situation that the nozzles spray excessive water or fertilizer to the same position due to the fact that a worker cannot find the situation in time when the device stops moving can be avoided, and the saving purpose is achieved.
Owner:CHENGDU CHUAN HENGYI TECH CO LTD
Dehydration device and dehydration method for dried vegetable products
The invention relates to a filter barrel pressing device for vegetable processing. The device comprises components such as a pressing mechanism, a filter barrel, a barrel seat and a discharge mechanism. The filter barrel adopts a hollow structure that passes through from top to bottom and a detachable petal, and has good air permeability and internal space. The filter barrel is automatically moved between different workstations by a transfer mechanism. The design concept of the filter barrel and the barrel seat is to use the pressure generated by the pressing mechanism to mainly act on the lower part of the filter barrel, and the barrel seat plays a supporting role to digest the pressure, thereby realizing effective pressure control. The lower part of the filter barrel can be opened, and the unloading mechanism can be automatically lifted to realize rapid unloading; it can be automatically closed after being lowered. This design realizes stability when subjected to greater pressure and efficient material processing. Compared with the prior art, the present invention makes improvements in the air permeability design of the filter barrel, the structural design of the pressing container, and the automatic operation of the filter barrel, thereby realizing the improvement of the working efficiency and filtering effect of the pressing device.
Owner:ZHEJIANG CAIWEIJU AGRI DEV CO LTD
Shredding equipment
ActiveCN222627915Ureduce intensityadjustable thicknessMetal working apparatusStructural engineeringMechanical engineering
The utility model discloses a shredding device which comprises a shredding device body, a shredding containing groove is formed in the shredding device body, a shredding hole is formed in the shredding containing groove, a shredding knife is arranged on the shredding hole, an end baffle is arranged on the shredding containing groove, and a cutter is arranged on the end baffle. According to the shredding equipment for the catering industry or the vegetable product industry, vegetables needing to be shredded are placed on the extending placing frame, the position of the extending placing frame can be adjusted on the inclined falling plate, the shredding thickness adjusting assembly is arranged on the end baffle, the shredding thickness adjusting assembly is arranged on the shredding equipment body, and the shredding thickness adjusting assembly is arranged on the shredding equipment body. According to the vegetable shredding device, a large number of vegetables can be placed, an intermittent blocking discharging assembly is arranged, intermittent discharging can be achieved through arrangement of a first blocking plate and a second blocking plate, a worker can place a large number of vegetables on an extending containing frame at a time, independent placement is not needed every time shredding is conducted, and the strength of the worker is reduced; and meanwhile, the machine can perform shredding operation all the time.
Owner:GUIZHOU HUISHUI FENGYUAN TRADE CO LTD
Energy-saving vegetable frosting machine and method thereof
PendingCN119744692AGreenhouse cultivationReceptacle cultivationAgricultural scienceAgricultural engineering
A vegetable flow channel is arranged in a cabinet, the vegetable flow channel is formed by sequentially connecting a plurality of temperature control areas, a heat preservation partition plate is arranged between every two adjacent temperature control areas, and each temperature control area comprises a pre-cooling area located at the inlet end of the vegetable flow channel and a frosting area located at the outlet end of the vegetable flow channel; the pre-cooling area is connected with the frosting area through a plurality of low-temperature areas, a conveying mechanism is arranged at the bottom of the vegetable flow channel, a conveying frame of a vegetable planting plate is arranged in the vegetable flow channel, and vegetables on the vegetable planting plate pass through the pre-cooling area, the low-temperature areas and the frosting area to form frosted vegetables. According to the invention, frosted vegetables produced under natural conditions can be simulated, the quality of vegetable products is remarkably improved, and the requirements of people on high-quality vegetables are met.
Owner:NEW ADVANTAGE HOLDINGS CO LTD
Method for manufacturing vegetable products and method for softening vegetables
To provide a method for producing vegetable dishes, etc., in which raw vegetables can be effectively softened. [Solution] A method for producing cooked vegetables, comprising immersing raw vegetables in a pectinase-containing solution with a pH of 6.0 or higher, and heating them for 3 minutes or more under conditions of a gauge pressure of -50 kPa or lower and a liquid temperature of 40°C or higher and less than 80°C.
Owner:AJINOMOTO CO INC
Dehydration equipment for vegetable product production and processing
The utility model relates to the technical field of vegetable products, in particular to dewatering equipment for vegetable product production and processing, which comprises a fixed base, a dewatering machine body and a dewatering barrel, and further comprises a feeding assembly, the feeding assembly comprises a lifting frame, a limiting sliding frame, a lifting push rod, a connecting frame, a lifting plate, a storage frame, a feeding frame, a push plate, an inclined guide frame and a telescopic component, vegetables can be automatically lifted and then guided into the dewatering barrel to be dewatered through lifting movement of the lifting plate and pushing of the push plate, and therefore consumption of manual labor force when a large number of vegetables are fed is reduced.
Owner:CHONGQING SHANGKOUJIA AGRI DEV CO LTD
A can packaging preservation structure for vegetable products
The utility model discloses a kind of canned packaging fresh-keeping structures for vegetable products, including outer can body, inner can body and aerogel layer, the outside of outer can body is fixed with a layer of heat insulation coating, heat insulation coating is formed using ceramic heat insulation paint spraying, vacuum heat insulation cavity is provided in outer can body, the inside of outer can body is fixed with inner can body, aerogel layer is fixed between outer can body and inner can body.The utility model forms multiple heat insulation structures by the ceramic heat insulation coating of outer can body outside, the vacuum heat insulation cavity inside, the aerogel layer between outer can body and inner can body, can effectively block external heat, vegetable products can be prevented from high temperature spoilage.
Owner:ZHEJIANG YUANKANG FOOD CO LTD
Gift box
Owner:张珞瑶
Dried vegetable product sealing device
ActiveCN223356349UPackaging under vacuum/special atmosphereSealingMechanical engineeringVegetable Product
The utility model discloses a dried vegetable product sealer which comprises a cover, a sealing ring is arranged at the bottom of the cover, when the dried vegetable product sealer is used, the cover is covered on a jar opening of a jar, and the bottom of the sealing ring is contacted with the inner wall of a water injection cavity between the jar opening and an outer ring body of the jar opening by utilizing the gravity of the cover; under the gravity of the cover, the sealing ring deforms to seal the cover and the jar opening; relates to the technical field of sealing devices. A sealing ring is inserted into an annular groove in the bottom of a cover, so that the sealing ring is more convenient to replace; a counterweight disc is arranged at the top of the cover, so that the weight of the cover can be increased, the contact between the sealer and the jar opening is tighter, and the sealing effect of reinforcing the jar opening is ensured; the air exhaust connector is arranged on the cover, air in the jar is exhausted, storage of dried vegetable products is facilitated, and negative pressure is generated in the jar, so that the cover can cover the jar opening more tightly.
Owner:ANHUI YUANYE GREEN FOOD CO LTD
Dried vegetable product rehydration device
ActiveCN224022833UImmersion heating arrangementsHeating element shapesMechanical engineeringVegetable Product
The utility model discloses a dried vegetable product rehydration device which comprises a rehydration tank, two supporting blocks are installed on the outer surface of the rehydration tank, electric cylinders are installed on the upper surfaces of the two supporting blocks, lifting plates are installed at the telescopic ends of the two electric cylinders, a rehydration bearing piece is arranged in the rehydration tank, and the lifting plates are connected with the rehydration bearing piece. Supporting plates are fixedly connected to the bottom ends of the two lifting plates, clamping grooves are formed in the upper surfaces of the two supporting plates, and two sets of clamping blocks are connected to the outer surface of the rehydration bearing part. The lifting plate and the rehydration bearing part can be driven to move up and down through contraction and extension of the electric cylinder, the rehydration bearing part can descend in the rehydration tank to perform rehydration treatment, and the rehydration bearing part can ascend to the position above the rehydration tank through extension of the electric cylinder, so that the rehydration bearing part can be taken out and discharged conveniently; the problem that at present, after dried vegetables are soaked in water, scattered dried vegetables are prone to occurring, and rehydrated dried vegetables are difficult to collect and take out is solved.
Owner:WANYUAN TAIYI BEE IND CO LTD
Drying, storing and sterilizing equipment for dried vegetable products
ActiveCN222803795UFruits/vegetable preservation by irradiation/electric treatmentFood processingAgricultural scienceAgricultural engineering
The utility model discloses drying, storing and sterilizing equipment for dried vegetable products, which comprises a box body, the front end face of the box body is provided with a box door through hinges, the inner wall of the bottom of the box body is fixedly connected with a drying machine, and the center of the box body is provided with a plurality of placing plates. The inner walls of the two sides of the box body are each provided with a plurality of limiting assemblies corresponding to the containing plates, and the tops of the multiple containing plates are fixedly connected with a containing frame. The centers of the tops of the two containing plates located at the bottom are fixedly connected with partition plates, and the two sides of the bottoms of the two containing plates located at the top are fixedly connected with flow guide plates. And the flow path is fixed under the action of the flow guide plate and the placement frame, so that the contact area between the flow guide plate and the dried vegetable products is increased, better drying uniformity is obtained, and the storage effect of the dried vegetable products is improved.
Owner:ANHUI YUANYE GREEN FOOD CO LTD
Sub-packaging and weighing equipment for dried vegetable products
Owner:ANHUI YUANYE GREEN FOOD CO LTD
Preformed dish product sampling and detecting device
ActiveCN119492850AImprove detection efficiencyreduce distractionsChemical analysis using titrationPreparing sample for investigationAgricultural engineeringMechanical engineering
The invention relates to the technical field of prefabricated vegetable detection, in particular to a prefabricated vegetable product sampling and detecting device which comprises a sampling and detecting mechanism which comprises a detecting frame and a processing box arranged above the detecting frame, and a grinding cylinder is arranged above the processing box; the pretreatment assembly is arranged in the treatment box and the grinding cylinder and used for conducting pretreatment on the prefabricated vegetables before detection, the supporting frame is arranged on the right side of the treatment box, and an intermittent titration assembly used for conducting auxiliary titration on a potassium permanganate solution is arranged in the supporting frame. Through the integrated design of the grinding cylinder and the treatment box, other interferences on a prefabricated vegetable sample in the treatment process can be reduced, then the detection efficiency of the prefabricated vegetable is improved, and meanwhile, through simultaneous work of a grinding head and stirring blades on a transmission rod, the pretreatment efficiency of the solid prefabricated vegetable is improved.
Owner:SHENYANG TIANWEI FOOD CO LTD
Horizontal cleaning machine with omni-directional spraying system
The utility model discloses a horizontal cleaning machine with an omnibearing spraying system, which relates to the technical field of horizontal cleaning machines, and comprises a support frame plate, a cleaning box is fixedly mounted in the support frame plate, a spraying mechanism is arranged on the outer wall of the cleaning box, a rolling mechanism is arranged at the upper end of the support frame plate, and a spraying mechanism is arranged on the lower end of the rolling mechanism. A recycling device is arranged in the middle of the supporting frame plate. The spraying mechanism comprises a water tank, a water pump is fixedly installed at the upper end of a support in the supporting frame plate, a concave pipe is fixedly installed at the water suction end of the water pump, and five groups of flow guide circular pipes are arranged on the outer wall of the cleaning box. According to the vegetable cleaning device, vegetables can be cleaned in all directions, the situation that spraying is difficult to conduct on gaps and wrinkles of the vegetables is avoided, residual dirt, pesticide and microorganisms cannot breed and breed in the areas which are not cleaned, and potential safety hazards of vegetable products are improved.
Owner:淮安市诚建钢化玻璃有限公司