What are the shortcomings of the fiber cloth duct ventilation system?

Fiber cloth duct system is often referred to as bag air duct, air duct, fiber fabric duct, and Sos duct. It is the latest type of flexible ventilation duct, which is a special fiber weaving developed by depth. Flexible air distribution system The fiber fabric duct system is often referred to as the bag air duct, the air duct, the fiber fabric duct, and the Sos duct. It is the latest type of flexible duct type, which is The specially developed flexible air distribution system ( Air Dispersion ) is a kind of air outlet end system that replaces the traditional air supply duct, damper, diffuser, and heat insulating material. It is a wind-end end system that can uniformly distribute air mainly through the unique air outlet mode of fiber penetration and nozzle jet.  

  The fiber cloth duct system runs quietly and improves the environmental quality; the installation is simple, the engineering cycle is shortened; the installation is flexible and reusable; the system cost is comprehensively saved, and the cost performance is high. With surface type air, large air volume, no blowing feeling; uniform distribution of overall air supply; anti-condensation; easy to clean and maintain, healthy and environmentally friendly; beautiful high-grade, diverse colors, personalized and outstanding; light weight, roof load can be neglected, so Widely favored by the majority of fiber fabric duct users.

Plant based protein

The so-called plant-based is the substitution of plant protein for animal protein food grade applications. Plant-based ingredients protein products come from plants such as soy, wheat and peas. That is pea protein powder, soy protein powder, pumpkin protein and so on. The plant protein application category includes protein drinks, dairy substitutes, meat substitutes, protein bars, nutritional supplements, processed meat, poultry and seafood, baking, food and sports nutrition products. Plant protein applications enhance the nutritional and functional properties of products, such as texture, emulsifying properties, solubility, stability and adhesion.

Hemp Seed Protein,Plant Protein,Pea Protein Powder,Rice Protein Powder,Enzymolysis Oat Powder

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