108 results about "Osmotic dehydration" patented technology

System for drying a tissue or hygiene web. The system includes a permeable structured fabric carrying the web over a drying apparatus. A permeable dewatering fabric contacts the web and is guided over the drying apparatus. A mechanism is utilized for applying pressure to the permeable structured fabric, the web, and the permeable dewatering fabric at the drying apparatus. This Abstract is not intended to define the invention disclosed in the specification, nor intended to limit the scope of the invention in any way.

The invention provides a quick preparation method for a pickled vegetable containing biodiasmin. The quick preparation method comprises the following steps of: preparing biodiasmin liquor, preparing pickled vegetable fermentation liquor, preparing a seasoning fermentation liquor, pre-treating and preparing a finished pickled vegetable containing biodiasmin. According to the quick preparation method disclosed by the invention, the pickled vegetable fermentation liquor is independently prepared according to the conventional pickled vegetable production way, and the pickled vegetable fermentation liquor is treated by seasoning to form seasoning fermentation liquor; osmotic dehydration and the brittleness-keeping treatment are carried out on the fresh vegetable to obtain a semi-finished product; and the semi-finished product is pickled by the seasoning fermentation liquor, and the seasoning fermentation liquor is quickened up to permeate into the vegetable through the vacuum treatment to obtain the delicious finished pickled vegetable. The pickled vegetable is prepared by the preparation method disclosed by the invention is low in salt content, short in production time, high in calcium content and biodiasmin content and beneficial to the body health of a user; and moreover, the automation degree of the pickled vegetable processing is improved.

The present invention relates to a sludge dehydration process and its equipment. Said equipment includes a mechanical filter pressing device, an ultrasonic quality-improving device, a pressure synergistic electroosmosis dehydration device and an adsorption dehydration material device. The cathode of the pressure synergistic electroosmosis dehydration device is placed at one side of sludge dehydration device, and its anode is placed at another side of sludge. Said ultrasonic quality-improving device is mainly composed of three portions of ultrasonic generator, ultrasonic convertor and ultrasonic contact. Besides, said invention also provides its working principle and concrete operation method and steps.

The invention overcomes the defects of the traditional technical requirements such as high chowchow liquid concentration, and low chowchow liquid use ratio and processing efficiency, and discloses a preparation method of mango preserved fruit. By ensuring an exact ultrahigh pressure condition, the osmotic dehydration of the mango preserved fruit is accelerated to prepare low-sugar mango preserved fruit. The method is characterized in pressuring the mango by taking hydraulic pressure as a pressure transmission medium to sterilize, modify materiel, generate new organization structure and change the quality of the mango, so that the method has the characteristics of momentary compression, even reaction, safe operation and low energy consumption, and the prepared mango preserved fruit can well preserve the natural color smell and taste and the nutrition constituent of the mango, has special flavor, is sweet, tasty, refreshing and not greasy, has exquisite tissue, special taste and abundant nutrition, has abundant antioxidant components, is widely popularized, is particularly suitable for diabetes mellitus persons as the syrup is separated, and crates a new way for developing the edible and medical value of the mango.

The invention discloses a method for preparing potato crispy chips through osmotic dehydration and hot air and microwave combined drying, and belongs to the technical field of fruit and vegetable processing. The method mainly comprises the following steps of: cleaning, peeling and slicing potatoes (the thickness of the slices is 4-8mm), blanching for deactivating enzyme (at the temperature of between 90 and 110DEG C), performing osmotic dehydration (penetrating fluid, namely a 40 mass percent sucrose solution is prepared, a mass ratio of the potato crispy chips to the penetrating fluid is 1:(10-12), the soaking temperature is 30-40DEG C, and the soaking time is 30 to 40 minutes), draining water, drying with hot air at the temperature of between 60 and 70DEG C at the air speed of 1-3m / s to obtain a semi-finished product of which the water content is 30 to 40 percent, and performing microwave drying (1-3W / g) finally to obtain the finished product of which the water content is 2 to 5 percent. A new process of assisting in dehydrating through osmotic soaking and performing normal-pressure hot air and vacuum microwave combined drying is adopted, the obtained potato product has nutrient components and color which are maintained well, has crispy texture and avoids defects of high oil content and greasy mouthfeel of a fried food, the production cost is far lower than that of a vacuum freeze-drying product, and the method has the characteristics of short production period, low cost, and good product quality.

The invention provides a low-sugar jam and a preparation method of the low-sugar jam. The low-sugar jam consists of dehydrated pulp, sweetener, calcium carbonate, an acidity regulator, a thickening agent and the like. Fruit raw materials are subjected to pretreatment, osmotic dehydration and pulping, and then auxiliary materials are added into the fruit raw materials to be heated and stirred to obtain a jam finished product. The pulp subjected to osmotic dehydration is used as the raw materials to prepare the jam, thereby reducing heating energy consumption, saving jam producing time, and retaining original quality of fruits well. In addition, konjak fine meal and calcium carbonate are added, sugar content and heat are reduced, dietary fiber content and calcium content in the jam are increased, the health-care effect of the product is improved, and human health is facilitated.

The invention discloses a layered electro-osmotic sludge dehydration device and a using method thereof. The device is a cylinder with electrodes and a filter drainage medium layer, wherein the electrodes are quincuncially arranged in the cylinder in a layered manner; the filter drainage medium layer is arranged on a bottom end cover and consists of a sand cushion, a water filter pipe network and reverse filter geotechnical cloth; the bottom end cover is connected with the cylinder through a flange to form a cavity. The using method of the layered electro-osmotic sludge dehydration device comprises the following steps of: sequentially energizing the electrodes of two different layers at an electrode interval in a layer-by-layer or alternate manner so as to ensure that the electrode on the upper layer is positive while the electrode on the lower layer is negative all the time; and deeply dehydrating sludge under the action of a vertical electric field and a gravity field. The electrodes are conductive plastic pipes and are unlikely to be corroded. After electro-osmotic dehydration, the electrodes can be taken out and recycled with the filter drainage medium layer. The layered electro-osmotic sludge dehydration device is low in cost, simple in process and large in one-time treatment capacity; secondary environment pollution is avoided; the advantageous conditions are provided for subsequent treatment and resource utilization of sludge.

The present invention belongs to the field of vegetable food producing technology, and proposes a kind of safe dewatered seasoning vegetable with water content of 15-20% and water activity of 0.65-0.69 and its production process. Vegetable is first soaked in high osmotic pressure solution for osmotic dewatering and seasoning, and then hot blast, microwave or far infrared dried at normal pressure to water content of 15-20%. The present invention raises the safe water content of dewatered vegetable via controlling water activity, and has short drying time, low cost, low power consumption, less deformation and raised water re-combining performance. The product may be well stored at room temperature.

The invention relates to a method for machining dry pleurotus eryngii by permeation dehydration-microwave drying and belongs to the field of deep machining of agricultural products. The method comprises the following steps of: slicing washed pleurotus eryngii into slices by a slicer, wherein the thickness of pleurotus eryngii slices is 5-8 mm; protecting the color by adopting a mixed solution of citric acid, Vc and sodium chloride; immersing the pleurotus eryngii slices which are subjected to color protection into a maltodextrin solution with the concentration of 40-50%, wherein the temperature of the solution is 30-40 DEG C and the immersing time is 2-3 hours; carrying out permeation dehydration; and carrying out freezing treatment on the pleurotus eryngii slices which are subjected to the permeation dehydration and paving the pleurotus eryngii slices on a conveying belt of 6CW-10E type tunnel microwave drying equipment to be dried to prepare a pleurotus eryngii dry product. According to the characteristics of pleurotus eryngii materials, the permeation dehydration and the microwave drying are organically combined, so that the production efficiency is improved, the energy consumption is obviously reduced, the reconstitution properties of the produced dry pleurotus eryngii are high, the color and luster are good and the nutritional ingredient retention rate is high.

The invention discloses a sewage sludge dewatering device based on cooperation of oxidization, electroosmosis and mechanical filter pressing. The sewage sludge dewatering device comprises a spiral filter pressing device, an oxidation cylinder and an electroosmosis extrusion dewatering device, wherein a sewage sludge inlet is formed in the front end of the spiral filter pressing device; the rear end of the spiral filter pressing device is connected with the oxidation cylinder; the oxidation cylinder is communicated with the electroosmosis extrusion dewatering device; the electroosmosis extrusion dewatering device comprises an electroosmosis extrusion container, an anode plate, a cathode plate and a hydraulic system; the anode plate and the cathode plate are arranged in the electroosmosis extrusion container; after electroosmosis dewatering is completed by the electroosmosis extrusion dewatering device, the sludge water content of the anode plate is low, electroosmosis dewatering can be stopped, and pressure between the anode plate and the cathode plate is enlarged, so that ultrahigh pressure filter pressing dewatering is realized; the hydraulic system is connected with the anode plate, and the hydraulic system comprises a hydraulic oil cylinder and a high-low pressure regulating device. According to the sewage sludge dewatering device disclosed by the invention, high-water content sludge can be directly treated, and the dewatering energy consumption and the sludge water content are reduced through a multi-cooperation dewatering mode.

The present invention relates to a production process for puffing lotus rhizome chips, and a product thereof, and belongs to the field of agricultural product deep processing. The production process comprises: carrying out osmotic dehydration on color-protected lotus rhizome slices by using a sucrose solution, wherein a solution temperature is 50-60 DEG C, and a dipping time is 60-180 min; carrying out a quick freezing treatment on the osmotic dehydrated lotus rhizome slices, and then carrying out combination of vacuum microwave and pressure difference puffing drying, wherein a microwave power is 4-7 W / g, a microwave time is 165-175 s, a puffing temperature is 85-95 DEG C, and a vacuum pumping drying time is 60-70 min; and finally carrying out nitrogen filling packaging on the obtained puffing lotus rhizome chips. According to the present invention, according to characteristics of the lotus rhizome, osmotic dehydration and vacuum microwave-pressure difference puffing drying are organically combined so as to improve production efficiency and significantly reduce energy consumption; and the produced puffing lotus rhizome chips have characteristics of crispy and delicious taste, rich nutrition and easy digestion absorption, and are an excellent leisure food with characteristics of heat clearing and summer heat removing.

The invention discloses a method for pickling kohlrabi. The method comprises the following steps that: kohlrabi is trimmed, cleaned and then cut into shreds, slices or granules, and added with table salt accounting for 0.5 to 1 percent of the weight of the kohlrabi; the kohlrabi and the table salt are well mixed, subjected to osmotic dehydration for 1 to 2 hours, centrifuged or squeezed to remove water, dehydrated through hot wind at a temperature between 50 and 70 DEG C till the moisture content of the kohlrabi the 75 to 80 percent, added with table salt accounting for 4 to 8 percent of the weight of the kohlrabi, added and well mixed with other seasonings, vacuum-packed, sterilized and rapidly cooled or after-ripened for 20 to 30 days; and then a finished product can be obtained. The method has the advantages of few production processes, short production cycle, low production cost, good product quality and the like, can get good economic benefit, is worthy to be popularized and applied, can further promote the development of kohlrabi planting-processing industry, and has important significance for increasing the income of farmers, promoting the development of local economy, and the like.

The invention relates to a reaction and steam osmotic dehydration coupled ethyl hexanoate synthesizing process and device and belongs to the technical field of pervaporation membrane separation application and organic compound synthesis. Hexanoic acid and ethyl ester inside a reaction still are heated to a certain reaction temperature, and then are subjected to reaction under the catalytic action of a catalyst to mainly generate ethyl hexanoate and water. Steam generated in the reaction still in the reaction process passes through a rectifying column and then is subjected to heat transfer and mass transfer with returned flow, ethyl alcohol and water are distilled off from the tower top of the rectifying column after transfer, the distillate serves as the dehydration raw material for the steam osmosis membrane, steam osmotic dehydration is conducted, and the dehydrated ethyl alcohol solution high in purity is cooled and returned to the reaction still. Under the condition of not introducing other water-carrying agents bad for the environment, water in the esterification reaction is continuously removed in the ethyl alcohol water carrying and dehydration process, the reaction is promoted to move toward the production of ester, the reaction conversion rate is increased, aftertreatment of water-carrying agents and environmental pollution are avoided, and the production cost is reduced.

An aquatic plant dry powder and a preparation method. The preparation method comprises following steps: (1) cutting collected fresh aquatic plant and blanching the fresh aquatic plant in an aqueous solution in which an anti-oxidant is 1-5% in mass percentage concentration and of which a temperature is 45-100 DEG C for 5-10 min for de-enzyme of the aquatic plant; (2) adding the anti-oxidant to an inorganic salt solution or an organic salt solution with a mass percentage concentration being 1-20% to prepare a hyperosmotic solution of which the mass percentage concentration of the anti-oxidant is 1-5% and the mass percentage concentration of a preservative is 1-3%, pouring the blanched fresh aquatic plant into the hyperosmotic solution, cooling the blanched fresh aquatic plant and performing osmotic dehydration for 5-10 hours, and preparing a slurry material through a high-pressure homogenization machine or a high-shear emulsifying machine; and (3) filtering or centrifugally separating the slurry material to obtain a filter cake, and drying, weighing and packaging the filter cake to obtain the aquatic plant dry powder, wherein a filtrate is recycled for the step (2).

The invention relates to a method for improving the reheated texture of frozen prepared tuberous vegetables, belonging to the technical field of agricultural product processing. The whole reheated texture improvement process of the frozen prepared tuberous vegetables is completed by combining raw material pretreatment and low-frequency ultrasonic-assisted osmotic dehydration with blanching, quick-freezing, glass state freezing storage and reheating. By adopting the low-frequency ultrasonic-assisted osmotic dehydration, the method increases the glass-transition temperature of the tuberous fruits and vegetables, reduces the damage of ice crystal formation to cell structures in a freezing process, can be used for freezing at the glass-transition temperature, and maintains the sensory quality and nutritional ingredients of the vegetables to a greater extent. Furthermore, multiple methods are adopted for cooperative reheating at the later period, so that the materials can be rapidly and stably reheated, and the change of the reheated texture and nutritional quality of the vegetables can be improved.

The invention discloses a fruit and vegetable osmotic dehydration device and method of an ultrasonic wave enhanced high-voltage pulse electric field. A high-voltage pulse generating source and an ultrasonic wave radiation source are arranged in a fruit and vegetable processing chamber, a high-voltage pulse electric field generating source comprise a high-voltage electrode plate and a grounding electrode plate, the intensity of the electric field is adjusted through adjusting the distance between the high-voltage voltage plate and the grounding electrode plate by an adjusting rod, the ultrasonic wave radiation source is fixedly arranged between the high-voltage electrode plate and the grounding electrode plate, an ultrasonic wave generator controls the frequency and the power of ultrasonic waves, an energy converter converts electric energy into mechanical energy, the mechanical energy is transferred to fruits and vegetables to be processed by a vibration plate, fruit and vegetable grooves are formed in the upper surface of the vibration plate, and an instrument panel monitors the electric field intensity and the temperature in the fruit and vegetable processing chamber in real time. The fruit and vegetable osmotic dehydration device and the fruit and vegetable osmotic dehydration method have the advantages that a coupling physical field of high-voltage pulse and ultrasonic waves is utilized, the breakdown effect of the high-voltage pulse electric field on cell walls is utilized, the moisture on the surfaces of the fruits and vegetables can be accelerated to be diffused into penetrating liquid, and meanwhile, the cavatition effect of the ultrasonic waves is utilized, and the diffusion speed of the moisture inside the fruits and vegetables is accelerated.

The invention discloses a preparation method of crisp peach chips. The preparation method comprises the following steps: (1) slicing peaches and soaking in a penetrating fluid to carry out osmotic dehydration so as to obtain osmotic dehydrated peach chips; (2) pre-drying the osmotic dehydrated peach chips to obtain pre-dried peach chips; (3) putting the pre-dried peach chips in a heated puffing tank to carry out pulsation differential pressure expansion drying, namely, pressurizing the puffing tank, maintaining the pressure and then releasing the pressure of the puffing tank, carrying out pulsation differential pressure expansion drying for at least one time to obtain puffed peach chips; (4) carrying out vacuum drying on the puffed peach chips in the puffing tank to obtain the crisp peach chips. The preparation method of the crisp peach chips has the following advantages: the crisp peach chips are high in puffing degree, high in crispness and proper in sweetness; by using a maltose fluid for osmotic dehydration, the color and the luster of the peach chips can be maintained and no food additives are added; the method is simple to operate, easy to control and low in cost.

A method for improving the osmotic dehydration rate by changing carrot osmotic dehydration balance through ultrasonic field. Carrot slices are added into a sucrose solution with a proportion of 10 g of peeled fresh carrot slices and 100 g of a sucrose solution with a mass fraction of 30%; the mixture is allowed to perform natural osmotic dehydration at a condition of 30 DEG C till the dehydration rate maintains constant; after the osmotic dehydration is balanced, the carrot slices are allowed to be further dehydrated in a ultrasonic field, wherein the ultrasonic frequency is 20kHz and the ultrasonic power is 100-300 W. According to the invention, the carrot-sucrose solution system is placed in the ultrasonic field after the natural osmotic dehydration is balanced; the natural osmotic dehydration balance of the system is broken, and the osmotic dehydration rate is significantly improved when compared with the balance dehydration rates of natural osmotic dehydration and direct osmotic dehydration in a ultrasonic field.

The invention discloses a method for processing a dried blueberry fruit having high anthocyanin content. The method comprises the following steps: step (1) screening fresh blueberry fruits, washing and removing water; step (2) dewaxing the blueberry which is treated in the step (1), cooling and removing water; step (3) firstly performing an osmotic dehydration treatment and then performing a heat pump-hot wind united drying treatment; step (4) cooling the dried blueberry fruits to room temperature, making sure that the retained amount of an anthocyanin type substance in the dried blueberry fruits is above 800mg / 100g. By controlling the processing parameters such as pH and temperature that influence the stability of the anthocyanin, a vertical stacked hydrophobic structure is formed by utilizing copigmentation and union of molecules, so that hydration of the anthocyanin type substance is inhibited; the structural stability of the anthocyanin type substance is improved by modification effect of an intra-molecular structure which has reactions such as glycosylation and acylation, and thus the stability of the blueberry anthocyanin is improved, and the loss of the blueberry anthocyanin during processing is reduced.

The invention discloses a method for permeating and dewatering strawberries and drying strawberries by microwaves in vacuum, belonging to the technical field of food processing. The method comprises the following steps: (1) preprocessing the strawberries; (2) permeating and dewatering the strawberries; (3) drying the strawberries by microwaves in vacuum; (4) packaging and storing, and the like. The strawberries are soaked by a penetrant to permeate and dewater and then are dried in a combined drying mode by a vacuum microwave drier, therefore, the production period is shortened from 48 hours of a conventional vacuum freeze drying method to 2-3 hours of the invention, the energy consumption and about 60 percent of cost are relatively reduced, the nutrition, sensory quality and functional characteristics of the strawberries are improved, and the loss of heat-sensitive nutrient components and bioactive functional components is particularly greatly lowered. The invention can be popularizedand applied to food processing enterprises.

The invention discloses a high-dryness sewage sludge treatment method. According to the method, an active gas generator introduces active gas into a spiral shaft, sewage sludge enters a spiral filtering apparatus, and in the front section of the spiral filtering apparatus, sewage sludge undergoes dehydration under the action of the gravity of sewage sludge; the spiral shaft rotates to drive sewage sludge to move forward, and in the rear section of the spiral filtering apparatus, sewage sludge is extruded between spiral blades and a spiral drum so as to realize spiral dehydration; sewage sludge having undergone spiral dehydration enters an oxidation drum and further undergoes full oxidation under the action of active gas; and sewage sludge from the oxidation drum enters an ultrahigh-voltage electro-osmosis dehydration apparatus and undergoes electro-osmosis and ultrahigh voltage coupled dehydration so as to obtain high-dryness sludge. The high-dryness sewage sludge treatment method provided by the invention has a wide application scope and low energy consumption, is beneficial for sludge reduction and enables treated sludge to have low water content.

The invention relates to a method and a device for synthesizing ethyl lactate by using a vapor permeation technology and belongs to the technical fields of pervaporation membrane separation application and organic compound synthesis. The method comprises the following steps: performing reduced pressure distillation on lactic acid in a reaction kettle, and removing partial moisture in the lactic acid; adding ethyl alcohol and a catalyst according to a certain ratio, heating to a certain temperature, and enabling the reactants to mainly produce ethyl lactate and water under the catalytic action of the catalyst; performing heat transfer and mass transfer on rising vapor and descending reflux in the reaction kettle in the reaction process, distilling off the ethyl alcohol and water from the top of a rectifying column, and dehydrating by taking the distillate as a vapor permeation membrane dehydration material; carrying out distillate dehydration to obtain high-purity ethyl alcohol vapor, cooling and returning into the reaction kettle. According to the invention, the ethyl alcohol serves as a water-carrying agent, water carried in the raw materials and water produced in the reaction process can be continuously removed, the reaction is promoted to move to a direction of producing esters, the reaction conversion rate is improved, and the later water removal process is reduced.

The invention discloses an electric osmosis filter pressing based sewage sludge co-dehydration device, comprising an electric osmosis squeezing container (3), an anode plate (4) and a cathode plate (5), wherein the anode plate (4) and the cathode plate (5) are arranged in the electric osmosis squeezing container (3), sludge particulates move towards the anode plate and water molecules move towards the cathode plate under the influence of an electric field force, and a pressure is exerted between the anode plate and the cathode plate such that electrically osmosed water flows out of an electric osmosis squeezing dehydration device. After the above electric osmosis dehydration is completed, a low water content of sludge of the anode plate (4) is realized, when the sludge becomes dry, the electric osmosis dehydration is stopped, and the pressure between the anode plate (4) and the cathode plate (5) is increased to realize an ultra-high pressure mechanical filter pressing dehydration, so that the water content between the anode plate and the cathode plate is uniform. According to the electric osmosis filter pressing based sewage sludge co-dehydration device disclosed by the invention, as a co-dehydration means in the combination of an electric osmosis coupling dehydration and an ultra-high pressure mechanical dehydration is employed, energy consumption for the dehydration is reduced greatly, and a lower water content of the sludge treated according to the invention is realized.

The invention discloses an alcohol-water separation recycling method of fischer-tropsch synthesis reaction water, belongs to the technical fields of environmental protection and recycling, and solves the technical problems that the energy consumption is high in treatment of the reaction water, and an organic raw material in the reaction water cannot be fully utilized in the prior art. The alcohol-water separation recycling method comprises the following steps: (1) pretreatment, namely adjusting the pH value of the reaction water, suspended solids and oil content after carrying out alkaline neutralization, coagulation air floatation and multi-stage filtering on the fischer-tropsch synthesis reaction water; (2) alcohol-water separation, namely carrying out pervaporation treatment on the pretreated raw material water by adopting a membrane process; (3) alcohol liquid concentration, namely distilling a low-carbon alcohol liquid to obtain the low-carbon alcohol liquid of which the concentration is greater than 70% (wt) by using a distillation tower; and (4) alcohol liquid dehydration, namely carrying out vapor permeation dehydration on a high-concentration mixed alcohol solution by using the membrane process. By adopting the alcohol-water separation recycling method, available resources which are discharged as wastewater in the past are effectively recovered by using low energy consumption; a disadvantage is converted into an advantage; resources and energy sources are saved; and the target of recycling to create profit is also achieved.

The invention relates to a manufacturing method of dehydrated vegetable crisp chips. The method comprises the following steps: selecting vegetables without decay, insect spots or discoloration, soaking the vegetables in a salt solution, and cleaning the vegetables with clean water for 2-3 times; uniformly segmenting the cleaned vegetables, and cutting the vegetables into blocks with a width and a length of 5mm or below; disposing the segmented vegetables in a citric acid solution at a temperature of 90-100 DEG C, conducting blanching for 5 minutes, and flushing the vegetables with clean water for 2-3 times for cooling; disposing the flushed vegetables in a centrifuge, and conducting dehydration to drain out water; conducting microwave vacuum drying to obtain partially dehydrated vegetables with a moisture content of 20-40%; adding an osmotic solution to the vegetables, and conducting osmotic dehydration at a temperature of 40 DEG C for 120 minutes; and after the osmotic dehydration, spreading the vegetable blocks on trays of a puffing can, conducting explosion puffing drying at variable temperature and pressure difference, and conducting cooling to obtain finished products. The dehydrated vegetables are bright-colored in luster; original color, aroma and taste are better reserved; losses of thermally sensitive nutrient components such as vitamins, and active components are greatly reduced; in addition, the vegetables are good in mouth feel and crispness, just melt in the mouth, and are good in rehydration property, convenient to take, and easy to store.

The invention discloses a high-dryness sewage sludge treatment apparatus, comprising an active gas generator (1), a spiral filtering apparatus (2), an oxidation drum (3) and an ultrahigh-voltage electro-osmosis dehydration apparatus (4), wherein the spiral filtering apparatus (2) comprises a spiral shaft (2.1), spiral blades (2.2) and a spiral drum (2.3); the spiral shaft (2.1) is installed in the spiral drum (2.3); the spiral blades (2.2) are arranged on the spiral shaft (2.1) and arrayed between the spiral shaft and the inner wall of the spiral drum; the spiral shaft is hollow; an end inlet of the spiral shaft is communicated with the active gas generator; the wall of the spiral shaft is provided with a vent allowing active gas to enter; the tail end of the spiral drum (2.3) is connected with the oxidation drum (3); the spiral filtering apparatus (2) is of a double-spiral structure; and an outlet of the oxidation drum (3) is communicated with the ultrahigh-voltage electro-osmosis dehydration apparatus (4). The high-dryness sewage sludge treatment apparatus provided by the invention has a wide application scope and low energy consumption, is beneficial for sludge reduction and enables treated sludge to have low water content.

The invention discloses an organic straw manure fermentation device used for straw processing. The organic straw manure fermentation device comprises a fermentation tank, wherein a feeding hole and apressure relief air outlet are formed in the top of the fermentation tank; a water seepage plate is arranged at the bottom of the fermentation tank; a bottom water tank is arranged at the bottom of the water seepage plate; a motor is arranged on the top of the fermentation tank; the motor is in transmission connection with a stirring shaft arranged in the fermentation tank by virtue of a coupling;stirring blades are arranged on the stirring shaft; the pressure relief air outlet is connected with a gas cylinder through a pressure relief air outlet pipe; and a pressure relief valve is arrangedon the pressure relief air outlet pipe. The organic straw manure fermentation device disclosed by the invention is compact in structure and convenient to use, the production operation of fermenting the organic straw manure can be rapidly realized, the organic straw manure fermentation quality is ensured, excessive moisture produced by straw fermentation is subjected to osmotic dehydration, and gases produced by straw fermentation are decompressed, discharged and collected by virtue of the pressure relief air outlet pipe and the gas cylinder, the condition that continuous fermentation of the straws is inhibited by fermented gases is avoided, and the fermentation speed is further increased.

The invention discloses a preparing method for mulberry leaf dry powder, which comprises the following steps: 1) fresh mulberry leaves collected are cut up, and blanching and water removing in antioxidising agent water solution are performed; 2) an antioxidising agent and a preservative agent are added into inorganic or organic salt water solution so as to prepare hyperosmosis solution, the mulberry leaves treated by blanching and water removing are added into the hyperosmosis solution, cooling and osmotic dehydration are performed, and then slurry is prepared; 3) the slurry is filtered or centrifugalized, and a filter cake is prepared to be mulberry leaf dry powder through drying, metering and packaging. The preparing method provided by the invention requires mild operation conditions, the energy consumption is small, and large scale industrial production is easy to achieve. Compared with a conventional preparation method for mulberry leaf dry powder, the method provided by the invention has the advantages that the product quality is stable, the indigenous special flavour, tinct and nutritional quality of mulberry leaves can be kept, the mulberry leaf dry powder can be used for replacing additives for foods, beverages, cosmetics, daily chemical products, provides a practicable reference for seeking a green organic addition agent, and has favorable economic benefits.

The invention provides a combined method for efficiently treating municipal sludge, aiming at treatment and disposal problems of sludge of a sewage treatment plant. Firstly, the sludge is dehydrated through mechanical dehydration equipment until the moisture content is reduced to be about 80%; the rear side of the mechanical dehydration equipment is in abutting joint with an electric osmosis dehydration device; the moisture content of the sludge, which is mechanically dehydrated, is further reduced to be about 60% under the working of the electric osmosis dehydration device; the relatively low sludge moisture content is matched with a good ventilation condition in a fermentation process and a certain ratio of bacterium agent, so that the dehydrated sludge can be rapidly heated in an ultrahigh-temperature aerobic fermentation process and the temperature can reach 105 DEG C at maximum, so that ultrahigh-temperature aerobic fermentation of the sludge is realized; and a final product can be used as a product for different resource utilization. The reducing, stable, harmless and resource utilization of the sludge can be realized so that the combined method has an important promotion effect on upgrading and reconstruction of the municipal sludge.