SLKD-K300 automatic natural electric field exploration instrument
1. Working frequency: (unit HzC/S)
Three frequency measurements: 25, 67, 170.
Allowable range of each selected frequency: center frequency ± 1%.
2, automatic noise reduction, super anti-interference.
3, humanized human-machine dialogue interface, high-speed CPU control, menu prompt function.
4. Automatic measurement, automatic storage of data, automatic drawing of curves. No data needs to be recorded. The data will not be lost after it is turned off.
5. It can store 30 three-frequency measurement curve data and 30 multi-frequency measurement curve data.
6, can display the curve and data, can also be directly connected to the instrument by using the U disk, the data is imported into the U disk.
7, display: 320X240 LCD screen.
8, A / D conversion: 16 bits 1msps.
9, powered by a rechargeable battery.
10, with electrode detection, power monitoring.
11. Measurement parameters: electric field component ΔVs〞(mV) of different frequencies of the earth electromagnetic field.
12. Measurement range: 0.1mV-255mV, the instrument automatically converts the range.
13. Measurement accuracy: 0.1mV.
14. Input impedance: ≥10MΩ.
15. Power supply: The instrument uses DC12V4500mAh rechargeable power supply. Power consumption: about 300mA.
16, working environment temperature: -20 ° C ~ +70 ° C; relative humidity: ≤ 85%.
Vegetable processing methods There are methods such as canning, drying, pickling and quick freezing. The canning of vegetables is to put pretreated vegetables such as cleaning, peeling, cutting and blanching into sealed containers such as tinplate cans and glass bottles. A method of killing or inhibiting the growth of microorganisms in order to preserve vegetables for a longer period of time. Drying is a processing method that uses heat to dehydrate vegetables, that is, natural drying or artificial drying to increase the concentration of soluble substances in vegetables to a level that is difficult for microorganisms to use.
Vegetable processing methods There are methods such as canning, drying, pickling and quick freezing. The canning of vegetables is to put pretreated vegetables such as cleaning, peeling, cutting and blanching into sealed containers such as tinplate cans and glass bottles. A method of killing or inhibiting the growth of microorganisms in order to preserve vegetables for a longer period of time. Drying is a processing method that uses heat to dehydrate vegetables, that is, uses natural drying or artificial drying to increase the concentration of soluble substances in vegetables to a level that is difficult for microorganisms to use.
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Jump Machinery (Shanghai) Limited , https://www.shanghaimachineries.com