Chinese cabbage forced air storage technology

Chinese cabbage forced air storage technology has changed the traditional pit pattern, method of coded vegetables and management methods. Forced ventilation is added to the traditional pit model and forced ventilation system is added. The forced ventilation system consists of fans, air ducts, duct outlets, uniform air space, code-book space, and air outlets. Different types of fans can be selected according to the size of the pits and the amount of storage. The air duct adopts a fully underground stepped air duct; the air outlet of the air duct is formed by the gap of the upper cover plate of the air duct. Wind from the fan evenly sent to the entire air duct, and then from the outlet air outlet to the uniform air space, and then through the ventilation floor of the uniform space through the gap between the dishes to the upper space of the food from the exhaust outlet. The coded vegetable method adopts a well-shaped cross pattern, leaving no yards, so that every vegetable can be ventilated. With forced air storage, the entire storage period does not involve the dumping of vegetables. The only management is the switching fan. This measure not only simplifies the complicated management, but also frees the management from arduous manual labor. A manager can manage a cellar group and create conditions for the large-scale production of Chinese cabbage and the centralized storage of the Chinese cabbage. The use of this technology to store Chinese cabbages eliminates the laborious down-putting labor in traditional storage and has good storage quality and low losses. Storage at the same time can reduce losses by 10% to 20% compared with traditional methods. This is because it is stored in this way and entered into the cellar. The initial cooling of cabbage is fast, and the temperature of the entire vegetable is stable during the whole storage period. It is affected by the change of outside temperature. In addition, because of proper stacking density and timely ventilation, the accumulation of harmful gases is prevented, and the relative humidity between vegetables is kept high. The dish has less water loss, less rot, fresh and refreshing, does not burn, does not produce firewood, and has less loss of nutrients. This technology is suitable for large-scale storage, and it requires more concentration in order to facilitate the management of entry and exit. If the delay is too long, poor ventilation in the pit will affect the storage effect. This technology is based on natural temperature and reasonable regulation of the temperature inside the cell, so when the minimum temperature of the external temperature is higher than 0 °C, it should be timely cellar. Forced-ventilation storage technology is suitable for storage of Chinese cabbage, but also suitable for storage of Chinese cabbage, etc.; suitable for Beijing area, but also suitable for extreme low temperatures in Hebei, Henan, Shandong, Shanxi, etc. with the same climate zone in Beijing at -19 °C (the insurance factor is 85 More than %) above cabbage production areas.

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