1. Technical requirements for fresh eggs inspection site
The test site for fresh eggs is dry, spacious, flat on the ground, and clean and cool on the ground. It can avoid direct sunlight, ventilation, and moisture from the rain. It is advisable to have an air conditioning device for the conditions. The room temperature should be controlled at 10 to 15°C, and the relative humidity in the room should be maintained at 80% to 85%. Under such conditions, the deterioration of fresh eggs can be delayed.
2. Technical requirements for accessories storage site
The accessories for processing preserved eggs have many varieties, large quantities and different properties. They must have special storage places and containers according to the characteristics of various accessories. Do not stack them on the platforms, channels, etc., and do not mix them together. Accessories to avoid the sun and rain, avoid contact with carbon dioxide or other chemical substances and change. Accessories storage site to adapt to the nature of a variety of different accessories.
3. Technical requirements for compounding and material storage sites
The compounding room is a site where chemical reactions take place with various excipients and requires good technical conditions. The houses should be tall and spacious, and the inner walls should have high concrete skirts to meet the needs of multiple water operations. Do not store other items except the water supply, weighing, heating, stirring, filtration, etc. batching systems and material and liquid testing equipment in order to avoid mutual influence. The site should be kept clean and the equipment should be intact. The radiant glower should be sealed tightly to prevent the feed liquid from reacting with carbon dioxide and other acidic substances in the air to reduce the effective concentration of the feed liquid.
4. Technical requirements of the processing workshop
The processing workshop is a place where fresh eggs are transformed into preserved eggs under the influence of accessories. The state of technology here plays a key role in determining soaking time, ripening speed and product quality. Therefore, the temperature of the processing plant is required to be controlled at 20 to 25°C throughout the year, and it is more ideal if it can be controlled at about 22°C. Therefore, there must be insulation facilities around the processing plant and install air-conditioning equipment as much as possible.
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