Electronic Blood Pressure Monitor
Electronic smart digital Upper arm and Wrist Blood Pressure Monitor automatic.
we are manufacturer of Blood pressure monitor for more than 12 years, we can accept OEM/ODM as for your requirements.
More closer to our peoples' heart, so the result of measurement will be more accurate.
Main Feautures For Electronic Sphygmomanometer Automatic BP Machine Digital Upper Arm Blood Pressure Monitor:
· Measurement method: oscillometric method
· Display screen: LCE big digital display shows high pressure / low pressure / pulse
· Blood pressure classification: WHO sphygmomanometer classification indicates blood pressure health
· Intelligent pressurization: automatic pressurization and decompression, IHB heart rate detection
· Year/month/day time display
· 2*90sets of measurement results memory for two people; the average reading of the last 3 measurements for data comparison
· One button measuremment,automatic turn on-off for convenient operation
· Blood pressure value unit Kpa and mmHg for conversion (boot default unit is mmHg)
· voice broadcast function is optional,any OEM demand available
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Comfortable cuff included
How Sour Processing Bispora
The *Agaricus bisporus*, commonly known as the white button mushroom, is a highly nutritious fungus rich in proteins, fats, vitamins, antibiotics, and nucleotides. With a protein content of approximately 2.9% in fresh form, it stands out for its high protein and low fat content, along with a wide range of amino acids. Not only is it flavorful and highly nutritious, but it also helps regulate metabolism and improve overall health. Due to its popularity in international markets, there is a growing demand for efficient and sustainable processing methods.
During peak harvest seasons, the large volume of mushrooms makes storage challenging. Traditionally, salting is used, but this method is not ideal for direct consumption. Before eating or using the mushrooms, excess salt must be removed, which leads to water waste, nutrient loss, and environmental pollution. To address these issues, acid-based preservation techniques have emerged as a more eco-friendly and resource-efficient alternative.
The principle behind sour mushroom processing involves the use of edible organic weak acids such as acetic acid, citric acid, and lactic acid. These acids lower the pH, typically to below 4.5, which inhibits the growth of harmful microorganisms. This process effectively preserves the mushrooms while maintaining their texture and nutritional value.
Key processing ingredients include acetic acid, citric acid, lactic acid, sodium ascorbate, and sodium metabisulfite. The main equipment involved includes rinsing pools, cleaning tanks, fixing devices, cooling systems, grading machines, sorting stations, color-fixing units, desulfurization systems, and batching tools.
The processing steps are as follows: fresh mushroom acquisition → rinsing and cleaning → fixing (blanching) → cooling → grading → sorting → color fixing → desulfurization → soup preparation → packaging → finished product.
Operational details are crucial for quality control. Fresh mushrooms should be carefully selected, avoiding contact with copper or iron, and transported quickly to the processing facility. Internal mushrooms must meet strict standards, including size, shape, color, and absence of defects. Before rinsing, a small amount of sodium metabisulfite is added to the water to preserve color and remove impurities. During blanching, citric acid is used to stop enzymatic browning. After cooling, mushrooms are graded by size using stainless steel sieves, then manually sorted to remove any imperfections.
Color fixation is done using sodium metabisulfite to ensure uniform appearance, followed by desulfurization to reduce sulfur dioxide levels to safe limits. A specially prepared soup containing acetic acid, citric acid, lactic acid, and sodium ascorbate is then mixed with the mushrooms in a 7:3 ratio before packaging. Final checks on pH, sodium chloride, and sulfur dioxide levels ensure compliance with food safety standards.
The final product has a pH between 2.9 and 3.3, with sodium chloride content below 2.5% and sulfur dioxide under 510E-6. It should be free from impurities, pests, and discoloration, with a uniform pale yellow color and no major deformities.
Compared to traditional salting methods, acid-preserved mushrooms offer better commercial quality, brighter appearance, and are environmentally friendly. They do not require harmful chemicals, making them easier to handle and safer for export. This technique helps Chinese mushroom producers overcome trade barriers and boost market competitiveness.
Author unit: Agricultural Bureau of Emeishan City, Sichuan Province