Selection and use of edible fungi machinery

With the rapid development of edible fungi cultivation, the machinery used in this industry has also seen significant improvements and widespread adoption. The following article provides a detailed guide on the selection and proper use of several key pieces of equipment, aiming to help farmers and producers make informed decisions and operate efficiently. 1. **Wood Slicer** For processing large branches and slabs, models such as MG-600 or MG-700 are recommended. These machines are powered by either an 8.82 kW diesel engine or a 13 kW electric motor, capable of cutting logs with a diameter of 15–18 cm at a rate of 1,500–2,000 kg per hour. Before operation, always check that the flying knife and connecting bolts are securely fastened. The blade should be sharpened every 4 hours, and the edge angle should be adjusted using a 36° square. Avoid feeding stones, metal, or other debris into the machine. When processing dry or hard wood, adding a small amount of water to the feeding port can prevent overheating and damage to the blade. Never stand between the feed and discharge ports to avoid injury from flying wood chips. 2. **Wood Chip Crusher** Common models include FS-B, FS-C, and FS-D. For a production of 100,000 shiitake mushroom bags, approximately 3,000 kg of wood chips are needed daily. An FS-D three-screen pulverizer, equipped with a 22 kW electric motor or a 22.05 kW diesel engine, can process around 300 kg of material per hour. The FS-B model is suitable for smaller-scale operations. When using, first open the upper cover and check if the hammers are tight. If any bolts are loose, apply lubricant and run a test. Feed the machine only after it is running smoothly. If strange noises occur, stop immediately to prevent damage. Replace worn hammers when productivity drops significantly. Use a bag set with a diameter of at least 300 mm and a length of over 5 meters for better airflow. Ensure even feeding and avoid overloading the machine. 3. **Culture Material Bagging Machine** Popular models include A-type and B-type mushroom bagging machines. These are equipped with a 0.75 kW motor and are designed for blowing film bags with diameters ranging from 120–170 mm, producing 800–1,000 bags per hour. Before starting, check all screws and ensure they are tight. Turn on the power and allow the machine to run idle before feeding. When bagging, support the sleeve outlet with one hand while holding the plastic bag with the other, guiding it slowly during feeding. Different bag sizes require corresponding augers and screws. If the hopper becomes overloaded, clear the material promptly without inserting your hands to avoid injury. If the machine fails to discharge, check for auger wear or deformation. 4. **Sterilization Pot** These pots come in various sizes, capable of holding 180–250 bottles. They can be fueled by coal or firewood. Before use, adjust the safety valve to about 147.12 kPa for automatic pressure release. Always add enough water before lighting the fire. Place the bottles stably inside the pot, ensuring the outer flask is at least 110 mm away from the lid. Clean the rubber ring and cover before closing the pot to prevent air leaks. Do not stop the fire during sterilization, as this could cause condensation on the cotton plugs. After sterilization, open the venting valve to release pressure. Once the pressure drops to 47.04–98.08 kPa, close the valve, drain the water, and then open the lid to retrieve the bottles. 5. **Dehydration Dryer** Models like XT-40, XT-60, and XT-80 are commonly used, capable of drying 35–80 kg of mushrooms or fungi in 18–20 hours. For a 50,000-bag cultivation project, an XT-40 model would be sufficient. During operation, control the temperature carefully. Initially, fully open the wetted window, then half-open it during the middle stage, and finally close it completely. After drying, turn off the heat source first, then open the drying chamber to collect the product. Before continuing use, clean soot from the heat exchanger pipes to maintain efficiency. By properly selecting and maintaining these machines, edible fungi producers can improve efficiency, reduce labor costs, and ensure high-quality output. This guide serves as a practical reference for those involved in the industry.

Food Sweetener

Best Health Natural Sweetener Tagatose, which has a very similar taste and texture to sucrose. Sweetness is as 92% as sweet as sugar, but with only 38% of the calories.

Tagatose is generally recognized as safe (GRAS) by the FAO/WHO. USA Food and Drug Administration approved tagatose as a food additive in October 2003 and designated it as generally recognized as safe (GRAS). Korea Food & Drug Administration approved tagatose as health functional food for antihyperglycemic effect. European Food Safety Authority (EFSA) approved tagatose as novel food and novel food ingredient.

Since it is metabolized differently from sucrose, tagatose has a minimal effect on blood glucose and insulin levels. Tagatose is also approved as a tooth-friendly ingredient.

Tagatose is produced from Galactose through an enzymatic process. The health effects of Tagatose on blood glucose level after meal. Tagatose is a natural sweetener. a sweet fillers, suppress high blood sugar. It can improve the intestinal flora, and anti-tooth decay, eliminate bad breath.

1. Anti-hyperglycemic effect
2. Low Calorie : 1.5kcal/g

3. can improve the intestinal flora
4. Anti-tooth tooth decaying

5. Similar sweetness and sensory profile compared to sugar

Tagatose is an interesting natural sweetener that is just slightly less sweet than sugar. It has 92% of the sweetness but only 38% of the calories so it is useful as part of a calorie controlled diet. It is a monosaccharide with a simple molecular structure similar to glucose.

It has a good taste and a texture similar to sugar. It occurs naturally, but in small quantities in milk, also in certain fruits.

It has less than half the calories of sugar. It has a zero glycemic index. This makes it very suitable as part of a diabetic diet. Unlike most sugars it is not harmful to teeth, in fact it has been shown to help prevent damage to teeth. It is also a prebiotic. This means that it assists in the development of beneficial bacteria in the gut. It is also reputed to slow the absorption of glucose into the bloodstream, so it may be of additional use for diabetics in this regard.

1. Used for jam, jelly production, drinks, milk drinks, oyster sauce, soy sauce and other condiments accessories.

2. The pharmaceutical industry takes it as medicinal syrup sweeteners, thickeners, used in the production of high-end candy and hard candy.

3. Used in healthy products.

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