Prickly Txiv hmab txiv ntoo txiv hmab txiv ntoo hmoov nplej qhuav

Prickly Txiv hmab txiv ntoo txiv hmab txiv ntoo hmoov nplej qhuav

Lub Sod muaj nyob rau hauv prickly pear yog ib tug biologically nquag cov khoom siv ua kom tau zoo thiab ua kom cov kev ua kom muaj zog ua kom zoo thiab ua kom cov tsheb thauj khoom ntev thiab kev tsheb ciav hlau} thiab muag .

Lub tshuab nqus tsev khov ua kom khov rau hauv prickly pear khov-qhuav hmoov cov txheej txheem thiab khov-kom qhuav thev naus laus zis; Lub tshuab nqus tsev khov khov tshuab rau prickly pear khov-qhuav cov khoom ua ntej (thawj zaug ziab khaub ncaws (theem nrab qhuav) {8} {{9}.

Khov-Kom Qhuav Technology ntawm Prickly pear khov-qhuav hmoov:

(1) Lub ntsiab lus melting ntawm prickly pear kua txiv yog-26 rau {{2}.

(2) Cov txheej txheem zoo tshaj plaws rau khov-kom qhuav yog: cov tuab ntawm cov khoom yog1.4-1.6 cm; Qhov txias txias nyob rau hauv lub caij ua ntej khov yog 0.4-0.5℃/ min; Lub cua sov kub ntawm lub txee nyob rau hauv lub sublimation theem yuav tsum tau tswj hwm hauv qab no 25 degree, lub tshuab nqus dej hauv sublimation theem yog} pa; Qhov kub nyob rau hauv lub theem ntsuas yuav tsum tau tswj hwm hauv qab 55 degree, thiab lub tshuab nqus tsev, thiab lub tshuab nqus tsev yog20-50 pa; Lub voj voog kom qhuav huv tag nrho yog li ntawm 17th {} (3) qhov zoo tshaj plaws yog qhov ua tau zoo dua 95%, thiab cov ntsiab lus dej tsawg dua 4% {16}.

Prickly pear txiv hmab txiv ntoo hmoov yog tsim rau kev tsim khoom ntawm txhua hom khov-qhuav txiv mab txiv ntoo, khov-qhuav txiv mab txiv ntoo, khov-qhuav} {} {} {} {} {} {}

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