Naval voyage vegetable fresh technology made new breakthrough
Xinhua News Agency, Gulf of Aden, May 10th The fifth batch of officers and men of the Chinese naval escort formations, which are carrying out escort missions in the Gulf of Aden and in the Somali waters, can eat fresh green and seasonal leafy greens. The officers and men all said that the preservation of new technology "green" their dishes, solve the problem of navy voyage vegetables fresh.
The navy ships traveled to the Gulf of Aden and the Somali coast to perform escort missions. They had a long time, many personnel, and far from the rear support base. In the past, due to one-time loading of large quantities of vegetables, large quantities, and multi-species mixed storage, coupled with the simple packaging of vegetables, many transport links, and unscientific cold storage devices, the period of vegetable preservation was greatly shortened, and the difficulty of vegetable support became an important factor in the combat effectiveness of voyages. factor.
In order to solve the problem of difficulty for escorting officers and soldiers to eat vegetables, the naval medical supplies department of the Navy Logistics Department organized the researchers of the Naval Medical Research Institute to develop a new technology for the preservation of vegetables suitable for refrigerated ships, which formed the source of picking, processing and packaging, and replenishment of ships. Shipboard storage, management and a complete set of fresh vegetables and vessels. Using this new technology, the shelf life of spinach, pakchoi, etc. can reach 40 days or so, and the oil-and-grain dish can still be fresh and tender for 60 days. This has achieved the goal of serving escorted officers and soldiers as “meals with leafy vegetablesâ€.
The reporter learned that this new technology of vegetable preservation is to put vegetables in a special preservative bag after pre-cooling treatment and pack 10kg to 15kg per bag to replace the air inside the bag with a good composite gas Store in an ordinary cold store. At present, some of the vegetables carried by the fifth escort formation are still fresh.
Hou Jianshe, an associate researcher at the Naval Medical Research Institute under the guidance of the "Weishanhu" ship for vegetable preservation, told reporters that the freshness of vegetables may seem simple, but it is difficult to implement and is affected by the variety, quantity, and source of vegetables, timing of picking, and transport packaging. The effects of many factors such as replenishment on board and storage temperature and humidity, especially the storage temperature and humidity control and scientific preservation management are very important.
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