Chestnut cold storage fresh chestnut storage is the best method, using the chestnut stored in cold storage rot and less loss, basically no germination phenomenon, can better maintain its original quality taste, storage period up to 1 year. Chestnut refrigerated storage is stored in a certain low-temperature environment. Nowadays, it is mostly stored in a cold store. The cold storage is referred to as a cold storage, and the basic components include a heat preservation warehouse and refrigeration equipment. The thermal storage warehouse is assembled from heat-insulating materials. The refrigeration equipment consists of a refrigeration unit, a cooling fan and a microcomputer temperature control system. In the chestnut production area, a small cold store with a capacity of 10 to 100 tons is used to store fresh chestnuts, and fruits and vegetables are more practical. Low investment, high efficiency, and quick results. The design and construction of chestnut small cold storage should be based on the local building structure. Small rooms with a size of about 10 square meters, and rooms with a size of more than 50 square meters can all be used. Polyurethane insulation board for heat preservation is used, and the library board is easy to disassemble, which can meet the need of chestnut cold storage insulation. Store 5 to 10 tons of micro-cold storage fresh chestnut, refrigeration equipment with domestic brands or imports of 4 to 5 kilowatts of refrigeration units and evaporative area of ​​30 to 60 square meters of cooling fan. The automatic control of the refrigeration system generally does not require special care. It can be adjusted between -1 and 10°C depending on the storage temperature of the chestnut. Chestnut cold storage design temperature is -2 °C ~ -1 °C, suitable relative humidity is about 95%. Freshly harvested chestnuts should be rapidly reduced in temperature, and generally they should be cooled quickly by string-packing (ie, pouring from one bag into another). Stacking method: First layer of sleepers on the ground, then a layer of sacks of sleepers, so that the gap between the upper and lower sacks to facilitate ventilation and prevent the package heat. Stacking height is preferably 3 to 6 bags. Humidification method: Hang wet grass curtains or ground watering, and spray the appropriate amount of water directly on the sacks. When chestnuts are stored in chestnut cold storage, they must first prepare the warehouse for storage. It is mainly the disinfection and precooling of the warehouse. 10 to 15 days before storage, the warehouse shall be disinfected with the method of smoked sulphur, with 10 to 20 grams of sulfur per square meter, sealed for 24 hours after ignition. The new library may not be sterilized, but packaging materials such as fruit boxes should be disinfected and sprayed with 500 times carbendazim fungicide. Then, the warehouse is pre-cooled, ie, the refrigerator is turned on 7 to 10 days before entering the storage. The refrigerator is turned on for 6 to 8 hours every day, and the temperature of the cold storage is stabilized at about 0° C. for 3 to 5 days. However, it must be noted that the entire refrigeration equipment must be inspected 3 to 5 days before the start-up to ensure normal operation of the unit. After the warehouse is ready, chestnuts that have been pretreated with sweat, heat, sterilization, and insecticide can be packaged and stored in storage. Chestnut refrigerated packaging is generally used inside and outside the two layers of packaging, packaging non-toxic PVC plastic bag, bag thickness of 0.03 mm or so, specifications can be based on the size of the outer packaging container. There are generally two kinds of bags, bags. The big bag is 70 cm × 90 cm, the fruit is 20-25 kg, the small bag is 60 cm × 70 cm, and the fruit is 15 kg. Large bags must be needled with a few holes in advance in order to facilitate the passage of moisture. Outer packaging generally uses cartons or wooden boxes. After chestnuts are packed, they can be stored in stacks. The boxes should not be piled up too high in the warehouse. There should be a certain gap between the concrete and the wall, between the concrete and the crucible, and between the packing boxes to facilitate ventilation and cooling. Chestnut should be strictly controlled in stages and stored in batches. After each batch of warehousing, it is necessary to cool down in time. When the first batch of stored fruits does not drop to the required temperature, it cannot be re-entered into the next batch. Otherwise, it may cause difficulties in the cooling of the cold storage, or it will not fall to the required temperature for a long time, and will affect the chestnut. The effect of refrigeration. The main management work after storage is to adjust the temperature, humidity and gas composition in the control library. Among them, the management of temperature is the most important. Generally, after all the stored fruits are stored in the storage, the temperature should be reduced to about 0°C in 7 days, and then the storage temperature should be maintained between -1°C and 1°C. Chestnut should be stored at a temperature of about 0°C, and the upper and lower limits fluctuate between ±1°C. The recommended small cold storage is generally controlled automatically. If the system is manually controlled, the switching time of the machine is controlled so that the temperature does not fluctuate too much. The relative humidity of the cold storage should be controlled at 85% to 90%. Packing chestnuts in plastic bags can reduce the loss of fruit's own water and generally do not require special humidification. However, if the interior is too dry, spray humidification can be used. Chestnut fruits in the cold store continuously emit carbon dioxide and other gases that are not favorable for fruit storage, such as ethylene. Accumulation of high concentrations of carbon dioxide in the reservoir can lead to fruit physiological disorders and deterioration of quality. Therefore, timely ventilation should be performed. Ventilation and ventilation should be performed in the morning when the temperature is low, open the garage door, and at the same time start the refrigerator to slow down the temperature increase. Chestnut storage should pay attention to: First, low-temperature storage; Second, the packaging should not be too large, should be between 25 to 50 kg; Third, the library temperature can not be lower than 0 °C, otherwise the chestnut will be frozen deterioration, chestnut palletizing Pay attention to allow space for ventilation, if you can use the shelves stacked better. Classification by use
Nitrile Gloves, in addition to having the characteristics of latex gloves and improving the shortcomings of latex gloves, can first withstand the corrosion of animal oils and fats, and will not cause allergies.
Disposable Gloves,Pink Disposable Gloves,Disposable Rubber Gloves,Black Latex Disposable Gloves Jiangsu Asbao Medical Technology Co., Ltd. , https://www.iigloves.com
Acid and alkali resistant gloves, electrical insulating gloves, radiation protection gloves, medical gloves and other rubber gloves.
According to the rubber raw material or manufacturing process, it is divided into Latex Gloves and molded gloves.
Acid and alkali resistant gloves should be able to be used in sulfuric acid (density 1.32) or caustic soda solution (density 1.19) at 45°C. Electrical insulating gloves are divided into two types: high voltage and low voltage. High voltage can be used below 6000 volts (test voltage is 12000 volts). Low voltage can be used below 1000 volts. Medical gloves are divided into two types: light surface and wool surface (hair surface gloves or wrinkled gloves).
Sort by material
According to the material, it is generally divided into plastic disposable gloves, latex disposable gloves, and nitrile disposable gloves;
Among them, plastic film gloves are generally used in non-professional occasions. The advantage is that they are cheap, but because plastic disposable gloves are not elastic, their durability and suitability are relatively poor;
Latex gloves are usually used in professional occasions, such as operating rooms, laboratories and other places that require high sanitary conditions. The advantage is that they have a certain degree of elasticity and are more durable, but they are not resistant to animal oil corrosion, and are easily corroded by contact with animal oil. More importantly, according to statistics, 2%-17% of people will have varying degrees of allergy to latex.
