Production of Prebiotics Fruits
   Materials and instruments
   material
  ( 1 ) Experimental materials: apple ( commercially available ) , white sugar, oligo-isomaltose 500 (Bao Ling Bao Biotechnology Co., Ltd.)
  ( 2 ) citric acid, anhydrous CaCL2 , Na2SO3
   Main instruments: universal electric furnace, electronic scale , constant temperature blast drying oven, sugar meter , thermometer
   experiment method:
   Process flow
   Fruit selection → peeling, nucleus → slicing → freezing → pre-cooking → protective color, hardening → first sugaring → dipping sugar → second sugaring → dipping sugar → third sugaring → dipping sugar → leaching sugar → bake
   Operation points:
  ( 1 ) Fruit selection. Choose apples that are free of insects and rot, preferably 8 mature.
  ( 2 ) Slice. The peeled, cored apple is cut into pieces having a thickness of about 6 mm . Welcome to the company's official website http://
  ( 3 ) Freezing. The cut fruit pieces were placed in a refrigerator for freezing for 2 hours.
  ( 4 ) Pre-cooked. The frozen fruit pieces are pre-cooked in boiling water for about 5 minutes .
  ( 5 ) Color protection and hardening. The pre-cooked fruit pieces are quickly placed in cold water for cooling. The cooled fruit pieces were immersed in an aqueous solution having a citric acid concentration of 0.5% for 1 hour, and then immersed in a mixture of 0.1% calcium chloride and 0.2% sodium sulfite for 4 hours for color protection and hardening treatment.
  ( 6 ) Shower. The apple slices were taken out in a citric acid solution and rinsed with water.
  ( 7 ) The first time to cook. The fruit pieces are placed in a sugar solution which has been previously adjusted to a concentration and boiled for about 3 minutes .
  ( 8 ) Soaking sugar. A sugar solution having a sugar content of 35% , 50% , and 65% was prepared by using a ratio of oligoisomaltose to sucrose of 3:1 . The candied fruit was placed in a sugar solution having a sugar content of 35% for soaking overnight.
  ( 9 ) Second and third sugar cooking and soaking sugar. The fruit after the first soaking of the sugar was again boiled and placed in a 50% sugar solution for half overnight. The sugar in the sugar alcohol and the 65% sugar solution was also carried out three times .
  ( 10 ) Bake. The fruit pieces were placed in an oven at a temperature of 63 ° C and a baking dehydration time of 20 h .
  ( 11 ) The dried and dried fruit can be shaped and diced.
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