Powder free or powder ,Blue Vinyl Glove
1. powdered free and powdered
2.colour:Blue Vinyl Glove.
3.passed FDA510K ,EN455,EN374,ISO9001,ISO13485 etc.
4.AQL 1.5,2.50,4.0 ,Medical grade and Industrial grade ,food grade ,electronic grade etc.
5.no latex and non sterile
6.beaded cuff,sigle use only
7.soft and comfortable.
8.OEM or ODM packing
9.usage widely for hospital medical examination,health care,hotel ,restaurant ,home cleaning etc
Blue Vinyl Glove Blue Vinyl Glove,FDA Vinyl Gloves,Blue Disposable Gloves,Blue Vinyl Medical Gloves Zibo Hongye Shangqin Medical Science and Technology Co.,Ltd. , https://www.vinylgloves.cn
Fresh egg sucrose fatty acid ester preservation method
Sucrose fatty acid ester is a novel non-toxic and odorless food preservative and additive. Treating fresh eggs with it can form a protective film on the surface of the egg shell, weakening the loss of water in the egg and respiration, so as to achieve the purpose of preservation. The processing method is: first put the fresh eggs into the basket (basket), and then place the egg basket (basket) in 1% sucrose fatty acid ester solution, soak for 2 seconds, and then remove it and let it dry, set the warehouse open storage , do not have to turn the eggs, proper window ventilation. At room temperature below 25°C, it can be stored for 6 months. When the temperature is above 30°C, 2 fresh eggs can also be stored fresh. In addition to the above-mentioned several, there are many kinds. Cases such as the nitrogen filling method, carbon dioxide gas method, etc., and various localities have created many new methods according to local conditions. However, in the above-mentioned several new methods, the preservation of the form, summed up in only four: the coating film form, soaking form and steamed smoke (atmosphere) form and refrigerated form. Regardless of the form used, or whatever substances or drugs are used as preservatives, it is necessary to meet the following six basic principles, namely, the principle of preservation of fresh eggs; these six basic principles are: 1 to kill microorganisms on the eggshell or to make Microorganisms in eggs and eggshells stop growing. 2 prevents microorganisms from invading eggs. 3 It must not be toxic and harmful to human health. It is non-toxic to humans and has no side effects. It does not cause environmental pollution and social pollution. 4 The physical and chemical properties of the egg yolk and protein in the fresh-keeping egg can be kept unchanged, and the nutrient composition and nutritional value are basically unchanged, so that the stored egg is basically consistent with the character and nutrition of the fresh egg. 5 After a long period of storage, the gas chamber is not excessively increased; 6 the price is low, the raw materials are readily available, and the storage effect is good.