Gas Chromatograph
Gas industry terminology. A chromatographic analyzer. It is carried by the carrier gas and separates the components from the gas chromatograph column, which has different retention properties of the components in the mixture to be detected. The components are sequentially introduced into the detector to obtain the detection signals of the components. According to the order of the detectors, the components can be distinguished by comparison. The content of each component can be calculated based on the peak height or peak area. The commonly used detectors are: thermal conductivity detectors, flame ionization detectors, antimony ionization detectors, ultrasonic detectors, photoionization detectors, electron capture detectors, flame photometric detectors, electrochemical detectors, mass spectrometers Detectors, etc.
The basic structure of a gas chromatograph consists of two parts, an analysis unit and a display unit. The former mainly include origins and control metering devices, sample introduction devices, thermostats, and chromatography columns. The latter mainly includes the detector and the automatic recorder. Columns (including stationary phase) and calibrators are the core components of a gas chromatograph.
Working principle
The design of the steam kettle makes heating and cooking very efficient and fast. Kettles have a double wall or [jacket" covering the bottom and at least half the height of the sides, to provide space for steam to circulate, thereby heating the cooking surface. Typically steam is introduced to the kettle and circulated through the jacket to deliver the heat for processing. The use of steam as the heating medium has many advantages: uniform heating, rapid heat transfer and easy control of the heating rate through a steam valve. Steam can be supplied to the kettle by an independent boiler through a pressurized pipe.
Why choose a steam kettle?
Because steam kettles heat indirectly by blasting the exterior of the kettle cooking chamber with superheated pressurized steam, cream- and milk-based recipes and delicate foods like chocolate are not as easily scorched.
Not only that, but compared to other tools like stock pots, steam jacketed kettles use 35 percent less energy than stock pots on an open burner, and can boost a kitchen`s output in a number of ways:
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