High Strength Fasteners DIN912 Hex Socket Head Cap Screw
Compared with other processing methods such as canning and freezing, the processing method of dried fruit is relatively simple in equipment and operation, and the production cost is relatively low. The production process of dried fruit is: raw material pretreatment, blanching or soaking in alkali, sulfur fumigation, dehydration, wetting, sorting and packaging. Dried Fruits Equipment,Dry Fruit Cutter Machine Electric,Fruit Dryer Machine,Fruit Freeze Dryer Machine Jump Machinery (Shanghai) Limited , https://www.fruitsmachinery.com
Basic Info.
Model NO
DIN912
Type
Hexagon Head
Material
Stainless Steel
Size
M4-M24
Finish
Plain
Thread Length
Full Thread & Half Thread
Packing
Bulk in Master Cartons, Then on Pallets
Standard:DIN
Head Style:Hexagonal
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Groove:Hexagon
Connection:Common Bolt
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Export Markets:Global
Additional Info.
Trademark:NGL
Standard:SGS
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Product Description
 We are professional suppliers on high quality fasteners,insisted on the principle of high quality and theÂ
best service. Our products and service have extended to Europe, East Asia, North America, middle eastÂ
and all over the world.
Our company supply various kinds of socket cap bolts and socket cap screws, such as stainless steel Din912 hexagon socket cap screws,Din912 hexagon socket cap screws,stainless steel Din912 hexagon socket cap screws,stainless steel 304Din912 hexagon socket cap screw, stainless steel 316 Din912 hexagon socket cap screws hex socket bolt,made of different material,and many types of bolts, screws,washers,etcÂ
The pretreated fruit is heated with boiling water or steam or other methods for a short time, which is called blanching. The main purpose of blanching is to use heat to drive out the air in the fruit tissue and destroy the oxidase in the fruit to prevent oxidative discoloration. In addition, after the fruit is blanched, mesh-like fine cracks are formed on the surface, which can speed up the evaporation of water, shorten the drying time, and prevent the generation of large cracks during later heating; blanching can also eliminate and wash away the residue on the surface of the fruit. Microorganisms and dirt.
The temperature and time of blanching vary according to the type, variety, maturity, texture, size, etc. of the fruit. Generally, it is treated in boiling water for 5 to 15 minutes. The purpose of fruit soaking in alkali is mainly to remove the wax through the action of alkali, so as to facilitate the evaporation of water and promote drying. In addition, the fruit is immersed in hot lye, which can remove the microorganisms remaining on the surface and has a disinfection effect.