Quick freezing is a fast freezing cryopreservation method. The so-called quick-frozen fruits and vegetables are treated with raw materials, frozen and frozen, and then stored at a low temperature of -18c ~ -20c to be used. Quick-freeze preservation is an ideal method for preserving the original flavor and nutrients of fruits and vegetables in the current fruit and vegetable processing preservation technology. First, the raw materials for processing frozen fruit and vegetables must be fully matured, and the color, aroma, and taste should be fully developed. The texture is crunchy, no pests and diseases, no mildew, no aging yellow, no mechanical damage of fruits and vegetables as processing raw materials, it is best to do Harvested on the day and processed in time to ensure product quality. Second, pre-chilled fruits and vegetables that have just been harvested generally carry atmospheric heat and released respiratory heat. To ensure rapid freezing, pre-cooling must be performed before quick freezing. The method is air-cooled and cold-water-cooled. The former can be cooled with a blower fan, and the latter can be cooled directly by soaking or spraying with cold water. 3. The surfaces of fruits and vegetables that have been cleaned and harvested are generally accompanied by dust, silt and dirt. To ensure that the products meet food hygiene standards, they must be cleaned before they are frozen. Especially for fast-frozen fruits and vegetables, this should be the case, as the quick-frozen products are no longer cleaned when they are eaten, so this cleaning is very important and should not be neglected. In addition to washing by hand, washing can also be carried out using a washing machine (such as a rotary drum, a vibratory mesh belt washing machine) or a high pressure water jet. Fourth, cut some frozen fruits and vegetables need to peel, go to the fruit handle or roots and can not use the seeds, tendons, etc., and the larger individual cut into roughly the same, so that packaging and freezing. Slicing can be done manually or mechanically, and generally vegetables can be cut into pieces, pieces, strips, sections, silk and
Other shapes. Thick, uniform thickness, consistent length and uniform specifications. Varieties of berries are generally not sliced. Only whole fruits can be frozen to prevent loss of juice. 5. Blanching and blanching Mainly used for the quick-freeze processing of vegetables, the purpose is to inhibit the enzyme activity, soften the fibrous tissue, remove spicy and astringent tastes, etc. for cooking and processing. Fast-frozen vegetables are not all varieties should be blanched, according to different species to be treated differently. In general, vegetables containing more cellulose or used in cooking such as stew, bran, etc., such as beans, cauliflower, mushrooms, etc., have a good effect after blanching. Some varieties such as green peppers, cucumbers, spinach, tomatoes, etc., containing less fiber, crisp texture, it is not suitable for blanching, otherwise it will make the body soften, lose brittle, poor taste. Blanching 90 ~ 100 °C, product temperature should reach 70 °C or more. The blanching time is generally 1 to 5 minutes. After blanching, it should be quickly picked up. Immediately, it should be cooled by cold water, so that the product temperature can be reduced to 10 to 12 c. Sixth, after the water cuts the vegetables, whether or not it has been blanched, its surface is often accompanied by a certain amount of water, if not removed, it is easy to form a block when frozen, which is not conducive to rapid freezing, and is not conducive to frozen packaging. So you must drain before quick freezing. There are many ways to drain the vegetables. The vegetables can be placed in a bamboo basket on a shelf or placed in a pendulum and allowed to dry naturally. The centrifugal dryer or vibrating screen can be used for draining the vegetables. 7. Quick-freezing After draining, the vegetables need to be frozen quickly after they are loaded or loaded. In the shortest possible time, the vegetable body can rapidly ensure the quick-freezing quality through the ice crystal formation stage. Only the cold and rapid cooling can form fine crystals in the water of the vegetable body without damaging the cell tissue. Generally, peeling, cutting, blanching or other processed raw materials are promptly frozen at a low temperature of -25°C to -35°C and then packed and stored. Eight, packaging and packaging is an important condition for the storage of frozen fruit and vegetables, its role is: to prevent the fruit and vegetables from forming a dry state due to the evaporation of surface moisture; to prevent oxidation and discoloration of the product during storage due to contact with air; to prevent air pollution (dust, slag, etc.), Maintain product hygiene; easy to transport, sell and eat. A lot of packaging containers, usually tin cans, cardboard boxes, cellophane, plastic film bags and large barrels and so on. Sealed after filling, vacuum sealed packaging is ideal. Packaging specifications can be based on the supply object, zero sales, generally 0.5 kg or 1 kg per bag, hotel and hotel, can hold 5 to 10 kg. If it cannot be exported in time after being packaged, it must be stored in a cold storage at -18°C. The storage period varies depending on the variety. For example, beans, kale, etc. can be refrigerated for 8 months; cauliflower, spinach, and green peas can be stored for 14 to 16 months; Carrots and pumpkins can be stored for 24 months.
Drum
type pre cleaner is the main and primary machine in
high capacity grain cleaning industry. Drum type pre cleaner is used to remove
big, small impurity from grain seeds. At the meantime, drum type pre cleaner removes
the light impurity by connecting air dust cleaning system. Base on the
different cleaning aim, drum pre cleaner can be single drum sieve or double drum sieves. So the big straw, long
branches, sands, smashed seeds, dust, etc all can be removed by drum type
pre cleaner. Precleaner is fit for
all type grain seed cleaning, as maize, soya bean, wheat, oat, etc. Its
cleaning capacity ranges from 20-200 ton per hour. Base on different raw
material, different capacity requirement, we will suggest suitable sieves.
Drum type pre cleaner is driven by gear motor
and adopts chain transmission. This construction ensures its stable working
performance. There is a sieve brush equipped and brush the rotation sieves.
This effectively prevents grain seed clogging in sieve holes. Drum pre cleaner has a full-closed cover. This avoids dust leakage during operation and protects
working environment. On top of the pre
cleaner, there is an opening to connect the air suction system. At bottom
of drum type pre cleaner are the impurity and clean outlets. So drum pre cleaner is always placed on a platform or a higher frame to collect the
finished grain.
With good cleaning effect and user friendly
feature, pre cleaning machine is widely used in heavy duty Grain Cleaning Plant,
as grain supply center, big farm, seeds company.
|
Outer
sieve (mm)
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Inner sieve (mm)
|
|
dia: 1.8-3.2
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dia: 22
|
dia: 20
|
dia: 18
|
dia: 16
|
|
5XZP85/190D
|
60 tons/hour
|
50 tons/hour
|
40 tons/hour
|
30 tons/hour
|
|
5XZP100/220D
|
80 tons/hour
|
70 tons/hour
|
60 tons/hour
|
50 tons/hour
|
|
5XZP8100/320D
|
110 tons/hour
|
100 tons/hour
|
90 tons/hour
|
70 tons/hour
|
|
5XZP100/420D
|
140 tons/hour
|
120 tons/hour
|
110 tons/hour
|
100 tons/hour
|
|
5XZP125/320D
|
140 tons/hour
|
120 tons/hour
|
100 tons/hour
|
90 tons/hour
|
|
5XZP125/420D
|
170 tons/hour
|
150 tons/hour
|
120 tons/hour
|
110 tons/hour
|
Drum Type Pre-Cleaner
Drum Type Pre-Cleaner,Rice Cleaning Machine,Grain Cleaning Machine,Wheat Cleaning Machine
SHIJIAZHUANG SYNMEC INTERNATIONAL TRADING LIMITED , http://www.seedgraincleaner.com