2. The safety valve should be equipped with an inspection platform. When arranging a heavy-duty safety valve, it is necessary to consider the possibility of lifting the safety valve after disassembly. If necessary, a boom should be provided.
3. The inlet of the safety valve should be a long radius elbow.
4. The design of the safety valve outlet pipe should consider that the back pressure does not exceed a certain value of the constant pressure of the safety valve. For ordinary spring-loaded safety valves, the back pressure does not exceed 10% of the constant value of the safety valve.
5. When the medium discharged into the venting main pipe or the torch main unit has condensed liquid or condensable gas, the outlet of the safety valve should be higher than the main pipe; otherwise, liquid discharging measures should be taken.
6. The outlet pipe of the safety valve discharged into the closed system should be inclined to the top of the discharge main pipe at a 45° angle to the medium to avoid the condensate flowing into the branch pipe and reduce the back pressure of the safety valve.
7. When the shut-off valve is installed on the inlet and outlet of the safety valve, the single gate valve should be selected and sealed, and the valve stem should be installed horizontally to prevent the valve stem and the valve plate connecting pins from corroding or loosening. . When the safety valve is equipped with a bypass valve, the valve should be sealed off.
The
noodles are a kind of fine facial hair, white and tough, and resistant
to cooking and cooking. They are round and thin, and also wide and flat.
The main varieties are ordinary noodles, flower noodles, handmade
noodles, etc. The
varieties are divided into egg noodles, tomato noodles, spinach
noodles, carrot noodles, kelp noodles, lysine noodles and so on. At present, the noodles have formed a pattern of common development such as staple food, flavor, nutrition and health care. The
noodles are one of the main pastas that people love because of their
good taste, convenient consumption, low price and easy storage.
The noodle is made by adding salt, alkali and water to the wheat flour and drying it to make a certain length of dry noodles.
The noodles are made of refined flour, contain no preservatives and additives, and the noodles are made of refined flour. The
reason why the noodles can be stored for a long time is because it has a
process of drying and dehydration, no moisture, and the storage time is
naturally long. However,
the color of the abnormally empty noodles is not good. According to the
quality supervision and inspection of the noodle products organized by
the General Administration of Quality Supervision, Inspection and
Quarantine, it is found that the white noodles are actually added with a
whitening agent called benzoyl peroxide. According
to the "Sanitary Standards for the Use of Food Additives", the content
should not exceed 0.06g/kg, otherwise it will damage human health.
Fine Dried Noodles,Instant Egg Noodles,Thai Instant Noodles,Bulk Ramen Noodles
Ningxia Saiwaixiang Food Co., Ltd. , https://www.nxswxfood.com