Abstract: The present disclosure discloses an assembling device for a rotating joint of rotary drying equipment, including a telescopic upright column; a mounting sleeve is fixed at a top of the telescopic upright column; an inner end of each bevel gear is connected with a first screw rod; the first screw rods are sleeved with fixed rods through threads; a microprocessor is fixed at a bottom of the mounting sleeve; a motor is fixed at a top of the mounting sleeve; an oil slot formed in an inner wall of a top of a detection tooth ring is internally connected with a detection seat through a first elastic telescopic rod; an adjustment rod is embedded into a right bottom of the detection seat in an elastic sliding manner through a spring.

Abstract: The present disclosure discloses an assembling device for a rotating joint of rotary drying equipment, including a telescopic upright column; a mounting sleeve is fixed at a top of the telescopic upright column; an inner end of each bevel gear is connected with a first screw rod; the first screw rods are sleeved with fixed rods through threads; a microprocessor is fixed at a bottom of the mounting sleeve; a motor is fixed at a top of the mounting sleeve; an oil slot formed in an inner wall of a top of a detection tooth ring is internally connected with a detection seat through a first elastic telescopic rod; an adjustment rod is embedded into a right bottom of the detection seat in an elastic sliding manner through a spring.

Abstract: A method of inhibiting the outgrowth of pathogens and spoilage microorganisms in food and beverage products having a moisture content of about 38-80% by weight, a salt content of less than about 5.0% by weight, and a pH range of about 4.6 to about 8.5. The application of an organic acid or its salt with a fermentation derived antimicrobial peptide offers a robust solution to curtail growth of spores and vegetative cells without the need for chemicals, such as sodium nitrite, sodium nitrate or sorbate.

Abstract: A method of inhibiting the outgrowth of pathogens and spoilage microorganisms in food and beverage products having a moisture content of about 38-80% by weight, a salt content of less than about 5.0% by weight, and a pH range of about 4.6 to about 8.5. The application of an organic acid or its salt with a fermentation derived antimicrobial peptide offers a robust solution to curtail growth of spores and vegetative cells without the need for chemicals, such as sodium nitrite, sodium nitrate or sorbate.