Air pipe cleaning robot: thermal power boilers are divided into low pressure, medium pressure, high pressure, ultra-high pressure, subcritical pressure, supercritical pressure boilers and ultra supercritical parameter units according to their steam pressure.The UNs S30432 / s31042 seamless steel pipe for ultra supercritical power station boiler developed and produced by the company has passed the judgment of China Federation of machinery industry and the certification of national pressure vessel Standardization Technical Committee. It fills in the domestic blank, reaches the level of similar products in the world, and can replace imports. The principle of sterilization is that in a certain temperature range, the lower the temperature is, the slower the bacterial reproduction is; The higher the temperature, the faster the reproduction. But if the temperature is too high, the bacteria will die. Different bacteria have different growth temperature, heat and cold resistance. Pasteurization is actually the use of pathogens is not very heat-resistant characteristics, with the appropriate temperature and holding time treatment, to kill them all. However, after pasteurization, a small number of harmless or beneficial, heat-resistant bacteria or bacterial spores were still retained
Pasteurization comes from pasteurization of brewed beer. At that time, the French brewing industry was facing a headache, that is, the beer would turn sour after brewing, and the base could not be drunk. And the phenomenon of acid change often occurs. Pasteur was invited to discuss the problem. Through long-term investigation, he found that the main culprit of making beer sour was Lactobacillus. Nutrient rich beer is almost a paradise for Lactobacillus growth. Taking a simple boiling method can kill lactobacillus, but in this way, the beer will be boiled. Pasteur tried to use different temperatures to kill Lactobacillus without damaging the beer itself. Finally, Pasteur's research result is: heating beer at 50-60 ℃ for half an hour can kill Lactobacillus and spores in beer without boiling. This saved the French wine industry. This kind of sterilization is also called "pasteurization".
Pasteurization comes from pasteurization of brewed beer. At that time, the French brewing industry was facing a headache, that is, the beer would turn sour after brewing, and the base could not be drunk. And the phenomenon of acid change often occurs. Pasteur was invited to discuss the problem. Through long-term investigation, he found that the main culprit of making beer sour was Lactobacillus. Nutrient rich beer is almost a paradise for Lactobacillus growth. Taking a simple boiling method can kill lactobacillus, but in this way, the beer will be boiled. Pasteur tried to use different temperatures to kill Lactobacillus without damaging the beer itself. Finally, Pasteur's research result is: heating beer at 50-60 ℃ for half an hour can kill Lactobacillus and spores in beer without boiling. This saved the French wine industry. This kind of sterilization is also called "pasteurization".
