Hopsital Management Wired Emergency Call System is an indispensable important part in hospital digitization construction,which not only provides the powerful communication among doctors, nurses,and patients,but also creatively offers the new functions of voice reminding, information issuing, information collection, information process, and etc, stretched hospital information system(His) to wards. This system has truly achieved a leap of nursing quality besides the greatly decrease of the work intensity of nursing staff.
Hospital Ward Nursing System Hospital Ward Nursing System,Wired Nurse Call Bell System,Nurse Call Bell System,Ward Nurse Call Bell System Hunan Eter Electronic Medical Project Stock Co., Ltd. , http://www.centralgas.be
The discoloration in vegetable processing mainly includes browning and chlorophyll changes. The discoloration has a serious impact on the quality and flavor of the processed products of the vegetables. First, browning to prevent browning, can be divided into enzyme browning and non-enzymatic browning. 1 enzyme browning. Enzyme-induced browning occurs in lighter colored fruits and vegetables such as apples, bananas, and potatoes. Enzyme browning prevention: First, blanching treatment. The blanching temperature of vegetable raw materials is generally 95°C to 100°C, and the blanching time is generally 1 minute to 3 minutes. The specific time and temperature vary according to the variety of vegetables. The second is to add antioxidants. D-sodium erythorbate is a strong reducing agent that can effectively prevent browning in vegetable processing. The use concentration is generally 0.05%-0.15%. The third is acid treatment. That is, use citric acid to adjust the pH to 6 or less. Can effectively reduce the activity of phenolic enzymes. The fourth is oxygen isolation. The pretreated raw material is subjected to vacuum treatment, or the vegetable raw material is immersed in water or dilute hydrochloric acid for oxygen isolation, and enzyme browning can also be effectively inhibited. 2 Non-enzymatic browning. Non-enzymatic browning refers to a type of browning that does not require the catalysis of enzymes. Such as Maillard reaction, ascorbic acid oxidation, pheophytin browning and so on. Non-enzymatic browning is the main browning reaction of fruits and vegetables during storage. Non-enzymatic browning is common in vegetable processing. Non-enzymatic browning can generally be slowed down, inhibited by adding SO2, changing the pH value, lowering the finished product concentration, and using sugars (sucrose) less prone to browning. Specific measures are: To prevent excessive heat sterilization, with 70 °C -75 °C is appropriate, immediately after sterilization 3 minutes -5 minutes after cooling; pH value controlled within 6; storage temperature controlled at 10 °C -15 °C is appropriate. Second, to prevent changes in chlorophyll Chlorophyll is a natural pigment, is more sensitive to light and heat, acid and alkali. Therefore, it often fades or discolors during processing or storage, which has a great influence on the sensory quality of the finished product of vegetables. Chlorophyll protection: 1 alkali treatment. The vegetables are soaked in a 0.01% solution of dilute alkali such as sodium hydroxide for 20 minutes to 30 minutes. Chlorophyll produces chlorophyll, phytol, etc. The color is still bright green. However, this method does not keep green for a long time and can lead to serious loss of nutrients. 2 Replace the magnesium in chlorophyll with copper or zinc. Can choose to use copper acetate, zinc sulfate solution, the best concentration of 0.1315%, pH value of 9, soak for 30 minutes. Produced copper and zinc derivatives can remain green for long periods of time. Copper has higher activity than zinc, and the substitution reaction speed is fast, but the residual amount of copper is limited by quality standards, while the safety of zinc is high, the protection of green is not bad, and the cost is also low. Zinc preparations can be given priority to protect vegetables Green.