Clean vegetables refer to products that have been freshly preserved after being processed, sorted, sorted, selected, washed, cut, preserved, and packaged. Consumers can directly cook and eat without further processing after purchase. Because of its characteristics of freshness, convenience, nutrition and pollution-free, it has only started in China in recent years, but its development is very rapid.
1. Preservative application technology: Preservatives are chemically synthesized and natural preservatives. Most chemical antiseptic preservatives have certain side effects, which will bring a certain degree of pollution to fresh-keeping products. Especially for clean dishes, the types, dosages and timing of chemical preservatives are strictly limited.
2. Low-temperature refrigerating preservation technology: Low temperature can not only inhibit the respiration intensity of clean vegetable tissues, reduce various physiological and biochemical reaction speeds, delay aging and inhibit browning, but also inhibit the growth of microorganisms. Therefore, the selection, washing, packaging, storage, transportation and sales of clean vegetables must be carried out under a low temperature condition in order to obtain better preservation effect. Experts believe that after the clean vegetables are packaged, they should be stored in a cold storage. The temperature of the cold storage must be ≤ 5 °C in order to obtain sufficient shelf life and ensure the safety of the products, and use the cold chain (temperature ≤ 5 ° C) for transportation and sales.
3. Modified atmosphere preservation technology: The modified atmosphere preservation method of clean vegetables is mainly self-regulating gas packaging (MAP). MAP is the passive generation of a regulated gas environment by the use of a suitable gas permeable packaging material, or the active use of a specific gas mixture and a combination of breathable packaging materials to actively create an atmosphere environment.
4. Physical preservation technology: The cutting method is treated by physical methods such as irradiation, air discharge, pulse electric field, oscillating magnetic field and high pressure. The product does not undergo chemical changes, does not produce odor, and can preserve its nutrients, freshness and flavor.
5. Biological control technology: use some metabolites of beneficial microorganisms to inhibit harmful microorganisms, thereby prolonging the storage period of foods, such as lactic acid produced by fermentation of lactic acid bacteria.
Urine Analyzer
(1) According to the working mode, it can be divided into wet urine analyzer and dry urine analyzer. The dry urine analyzer is mainly used to automatically evaluate the results of the dry test paper method. Because of its simple structure and convenient use, it is widely used in clinical practice.
(2) According to the classification of test items, it can be divided into 8 items, 9 items, 10 items, 11 items, 12 items, 13 items and 14 items. The testing items included urinary protein, urinary glucose, urinary pH, urinary ketone body, urinary bile erythroplasm, urinary bile gen, urinary occult blood, nitrite, urinary white blood cell, urinary specific gravity, vitamin C and turbidity.
(3) According to the degree of automation, it can be divided into semi-automatic urine analyzer and automatic urine analyzer.
YD-200 urine analyzer is a kind of adopt latest optoelectronic technology and microprocessor technology for Clinical urine test; it is user-friendly, and accurate. URS-11A urine strip is dedicated for YD-200. YD-200 can provide 11 items results of quantitative or semi-quantitative for Urobilinogen, Bilirubin, Ketone, Blood, Protein, Micro-albumin ,Nitrite, Leucocytes, Glucose, Specific gravity, pH, Vitamin C.
Urine Analyzer,Urine Test Device,Urine Chemical Analysis
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