Maintenance standards are crucial for ensuring the longevity and performance of agricultural machinery. For tractors, the goal is to eliminate the "three leaks"—no oil leakage, no water seepage, and no air loss. All seals, both oil and water, must be in good condition, and all joints should be properly tightened. The "four clean" principle requires that oil, water, air, and equipment remain clean and free from contamination. The "five good" criteria include proper adjustment of gaps and pressure, smooth operation, adequate lubrication with sufficient oil and grease, secure fastenings with correct torque, reliable instrument readings, and well-maintained electrical systems without open circuits or short circuits. For agricultural implements such as plows, hoes, and seeders, maintenance standards require proper installation and adjustment, ensuring no deformation of parts. Fasteners must be securely tightened, and all components should be well-lubricated to prevent dry friction. Every part must be complete and in good working condition, ensuring optimal performance during use. Operating standards are equally important. Operators should be professional, precise, and cautious. This includes focusing on the task at hand, maintaining a straight path while working, and making timely adjustments to farming tools. Accuracy in meter readings and coordinated hand and foot movements are essential. When starting trailers or farm tools, it's important to do so slowly, especially when going downhill, navigating through villages, or crossing bridges. There are four key prohibitions: no overloading, no high-speed towing, no unauthorized disassembly or adjustments, and no untrained personnel operating the equipment. Storage standards ensure that agricultural machines are preserved properly when not in use. Machines should be stored in a dedicated warehouse or parking area, away from weeds and standing water. The storage environment must be clean, dry, and protected. Machines should be neatly arranged, with moving parts coated in waste oil to prevent rust. Racks should be painted or sealed to avoid corrosion. Implements should be raised off the ground, and any valuable or delicate parts should be removed and stored separately to prevent damage. In addition, diesel fuel should follow strict handling procedures: three filters, two precipitations, and one seal. Diesel must be filtered three times—once when transferring from the tanker to the tank, again when moving from the tank to the fuel line, and once more before reaching the engine. Fuel tanks should sit undisturbed for 96 hours to settle impurities, and oil drums should rest for 48 hours. After settling, the fuel system should be sealed to prevent contamination and maintain quality.
Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food. Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements Xi'an Day Natural Inc. , https://herb.dayqc.com
What is Food additive?
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.