Qingzhou Tianshen Deep Cultivator Manufacturing Co., Ltd. recently successfully developed a new type of deep cultivator ? D D D D D D D D D D D D D 190 。 。 。 。 。?
This new type of deep ploughing machine is composed of three parts, namely stubble hoeing, deep loosening, straw burying and smashing and leveling. It can complete the smashing, deep loosening, straw burying, and smashing leveling after the combined corn stalks are returned to the field. It is 8-10 cm deeper than a rotavator, and the maximum arable land can reach a depth of 30 cm. The arable land is fine, flat and straw-free. It is particularly suitable for use in areas where mountains, hills and soil are thin, and where land is compacted. Pine soil crops are more worth promoting. In addition, this deep cultivator also has the characteristics of high work efficiency, deep plowing without destroying the soil layer, excavation of the potential of the soil, enhancing the permeability of the soil, improving the water storage capacity of the soil, increasing the absorption area of ​​the crop root system, and providing food Increase production and increase income to lay a solid foundation.
Freeze Dried process is a method to freeze the dry liquid materials into solid and use the sublimation properties of ice under low temperature and pressure to dehydrate the materials and achieve the purpose of drying. Freeze-drying technology first appeared in the space field, and it is known to all that the space food has a high quality requirement, which is designed to meet the needs of the astronauts in space for the nutrition of fruits and vegetables. Because freeze-drying technology not only let the color, aroma, taste, nutrition of the food itself, but also make food more convenient to carry and transport. With the development of economy, freeze-drying technology has been applied to daily food processing, so the lyophilization process is also called aerospace food technology.
Freeze dried food is to use rapid freezing, vacuum dehydration method of ice, preserved the original color, aroma, taste, nutrition, and the appearance of the original material, the water content of only about 5%, because of the particularity of its craft, by freezing to break the cell wall, so crispy, nutrition, easy absorption
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