Corrugated paper printing ink characteristics
Water-based inks are broadly divided into two types of a-rosin-maleic acid modified resin series (low-grade) b acrylic resin series (high-grade)
Two pairs of water-based ink performance requirements 1. Long-term storage after precipitation, after stirring should be easy to redisperse 2. Have good flow properties and viscosity 3. Have a good storage stability;
4. The drying performance is fast and appropriate;
5. Can not have any adverse effects on printing plates and printing presses.
6. Can not have too much pungent odor;
Three water-based ink technical parameters:
1. Color: Approximate to the standard sample Note: Compare the sample with the standard sample and display the color contrast with the manual color development wheel. Fineness: less than 20 micron instrument: 0-50 micron scratcher fineness meter.
3. Viscosity: 20 seconds ± 5 seconds, instrument: RIGOSHA4# cup (25°C).
4. pH: 8.0-9.5, Instrument: Portable pH Meter (PHB-2).
5. Heavy metal content: in line with the world's packaging green environmental protection standards.
6. Resistance meets requirements
The correct use of four water-based inks:
1. It should be fully stirred before use to keep the ink components even;
2. After opening and use, the ink should be stamped and sealed immediately to prevent dust from falling and crusting.
3. Yu ink such as containing impurities should be filtered first, and then with the use of new ink;
4. Please avoid close to high temperature or burning sun during storage.
5. If it is found that the viscosity of the application ink is slightly larger, an appropriate amount of water can be added for adjustment.
For the meat marinating solution we refer to meat tenderizer, Saline mixer, Saline injector(brine injection systems), vacuum massage tumbler.
Saline injector can evenly inject the brine and salt auxiliary materials into the meat blocks, which can shorten the pickling time and greatly enhance the taste and yield of the meat products. The machine can be adjusted with stepping rate, stepping distance, injecting interval and injection pressure according to the technological requirements. Then the brine and salt auxiliary materials can be injected into the meat evenly and continually to reach the optimal effects.
While vacuum tumbler makes meat rolled in the drum under vacuum condition, similar to pulmonary respiration (make product to inflation and shrink alternatively). It makes meat salted evenly, increases the adhesive quality and taste and ensures the freshness of meat.
Injector series:multi needle injector,brine injector,poultry meat injector,fish injector,red meat injector,marinating injectors,pickle injector
Red meat and poultry injection machine with capacity of needles 50
Red meat and poultry injection machine with capacity of needles 74
Red meat and poultry injection machine with capacity of needles 118
Red meat and poultry injection machine with capacity of needles 236
Tumbler series:vacuum tumbler,meat tumbler
Small capacity vacuum tumbler and massager with capacity 200L and 500L
Medium capacity vacuum tumbler and massager with capacity 1000L and 1600L
High capacity vacuum tumbler and massager with capacity 2500L and 3500L
Turnover type vacuum tumbler and massager with capacity 2500L
Manual Brine Injector,Vacuum Tumbling Machine,Industrial Meat Tenderizer,Meat Tumbler,Poultry Meat Injector,Fish Injector,Red Meat Injector
Helper Machinery Group Co., Ltd. , https://www.helperfoodmachiney.com