Ultra-low temperature comminution technology is one of the most important powder processing technologies and has been widely used in new drug development, health product development, bio-engineering, food processing and other industries. Ultra-low temperature comminution is to freeze the difficult-to-grind material below the embrittlement point at room temperature, and then it is crushed to the required fineness in the grinder, and the original composition will not be destroyed. The cryogenic comminution process uses liquid nitrogen or air as the cooling medium for comminution. The low-temperature freezing using liquid nitrogen as a refrigerant is expensive, and it is difficult to use the product with a low added value. The cryogenic comminution using air cooling is much less expensive than the cryogenic comminution of liquid nitrogen refrigeration. According to China's national conditions, the use of air as a cooling medium cryogenic crusher and complete sets of equipment is the new subject we want to study. At present, China's ultra-low temperature micro-powder preparation technology has not yet been formed, and Japan and other countries have taken measures to block such technologies. The development of ultra-low temperature micro-powder preparation technology in China has become one of the most critical approaches to improving the preparation technology of traditional Chinese medicine.
Zhejiang Fengli will have its own intellectual property rights after successfully developing this complete set of equipment. Its innovation lies in the organic combination of air-turbine expansion ultra-low temperature cooling device and crusher, reflecting the integrity of the system, greater energy-saving effect and good crushing characteristics; The use of a reasonable crushing gap, tool shape, smashing structure to achieve the ideal crushing effect; select the appropriate ultra-low temperature steel to ensure the stability of the equipment; use of automatic control system, to achieve a good man-machine interface control.
The complete set of equipment uses the air-based ultra-low temperature freezer made of aerospace technology to crush materials that are difficult to crush at room temperature, such as Chinese herbal medicines, high value-added foods, animal bones, and high-value biological materials, such as heat-sensitive and heat-prone materials. The easily decomposable substances are greatly improved in the fineness of these substances through low-temperature crushing; and they can be selectively crushed by using different brittle temperatures of the materials, and finally they are separated into pure and single powders. Its promotion and application not only provides ideal cryogenic comminuting processing equipment for these industries, but also increases the core competitiveness of related industries due to the breakthrough of common technology: if the ultrafine powder material of Chinese medicine is made, it will effectively improve the efficacy of the product; The ultrafine powder material of the bioengineering industry will greatly increase the absorption of various health products.
While SAPP is generally considered safe for consumption, it is important to note that excessive consumption can lead to an imbalance in the body's electrolytes, which can cause health problems. It is therefore important to consume SAPP in moderation and in accordance with recommended guidelines.
Food Grade SAPP stands for Sodium Acid Pyrophosphate, which is a white, odorless powder used as a leavening agent in baked goods, such as cakes, bread, and pastries. It is also used as a preservative in canned fruits and vegetables, and as a sequestrant in processed cheese and dairy products. Food Grade SAPP is considered safe for consumption by the FDA and is commonly used in the food industry.
Sodium acid pyrophosphate (SAPP) is a white crystalline powder that is commonly used as a leavening agent in baked goods. It is also used as a buffering agent, emulsifier, and sequestrant in various food applications.
SAPP is a water-soluble salt that is composed of sodium cations and pyrophosphate anions. It is an acidic compound with a pH of around 4.5 to 5.5, which makes it useful in controlling the pH of food products.
In baked goods, SAPP reacts with baking soda to produce carbon dioxide gas, which helps the dough or batter rise. It is often used in conjunction with other leavening agents like baking powder or yeast to achieve the desired texture and volume.
SAPP is also used in processed cheese products to prevent the cheese from melting too quickly and to improve its texture. It is also used in meat products to improve their texture and juiciness.
While SAPP is generally recognized as safe by the FDA, excessive consumption of foods containing SAPP may lead to gastrointestinal distress. It is important to follow recommended usage levels and to consult with a healthcare professional if you have any concerns about your diet.
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