Containerized Oxygen Generator
ETR can combine all parts of the oxygen generation system into a customized container, including air compressor, refrigerate air dryer, filters, buffer tanks and Oxygen Generator. Even the optional oxygen booster and cylinder filling station.
Compressed air is purified through the air dryer and filters to a certain level for main plant to work with. Air buffer is incorporated for smooth supply of compressed air thus to reduce fluctuation of compressed air source. The plant produces oxygen with PSA (pressure swing adsorption) technology, which is a time proven oxygen generation method. Oxygen of desired purity at 93%±3% is delivered to oxygen buffer tank for smooth supply of product gas. Oxygen in buffer tank is maintained at 4bar pressure.
Containerized Oxygen Generator Containerized Oxygen Generator,Containerized Oxygen Plant,Oxygen Machine ,Hospital Oxygen Plant Hunan Eter Electronic Medical Project Stock Co., Ltd. , http://www.centralgas.be
Processing of cucumber pods
Raw material selection: Choose a young, green cucumber with a diameter of 3.5 cm or more. After fully rinsing, cross-cut a short section that grows to about 4 cm. Use a cylinder-shaped corkscrew with a diameter of 1.5 cm to 2 cm to remove it and use it. The blade cuts a few stripes around the segment, with a depth of one-third to two-thirds of the flesh. Hardening and color retention treatment: The above-mentioned treated raw materials were immersed in saturated lime water for 4 hours to 6 hours, and then they were soaked in a solution containing 2% alum and containing a small amount of sodium copper chlorophyllin for 4 hours, and then drained to remove water. Candied fruit: Prepare a 50kg concentration of 45% -50% of the sugar liquid, boil it and put it into the melon segment 50kg - 60kg, soak it for 24 hours. The following day, the melon segment was removed and an appropriate amount of white sugar was added to the sugar liquid so that the concentration was maintained between 45% and 50%. The mixture was boiled again, and then the melon segment was added and immersed for 24 hours. This repeated several times, so that the sugar concentration of 65% -70%. The final immersion is 24 hours to 48 hours. Baking: Remove the sugared melon, drain the sugar and place it evenly on the baking tray, and bake it in the baking oven. Bake at 65°C-70°C for 12 hours - 16 hours. Hand-tack free, moisture content 16% - 18%, dry out, bake septum for a period of time to ventilate and dehumidify, and perform 1 time -Pour plate 2 times to make it dry evenly.
Prev Article
Product crab efficient holding