Totally found 10043316 items.

  • [专利] 一种​多级​孔​材料
    (CN106466493) 本​发明​涉及​种​多级​孔​材料。该​材料​由​多级​多孔材料​构成,包括​材料​本体,本体​是以​材料​孔径​大小​进行​分级​的​孔​腔,及​围绕​形成​孔​腔​的​腔壁​构成,其​孔​腔​呈​均匀性​分布,其​特征​在于:呈​三维空间​围绕​构成​上级​孔​腔​的​腔壁​上​设置​下级​孔​腔;各级​孔​腔​均​各自​相互​贯通​且​各级​孔​腔​相互间​也​彼此​贯通,孔​腔​呈​均匀性​分布​是指​各​孔​腔​在​该​多级​孔​材料​上​任意​单位​级​体积​下​均​呈​均匀性​分布。该​材料​孔​腔​的​分级​结构​形式​使其​能​满足​多种​功能​需求;是​小​单位​级​体积​的​尺度​下来​度量​多级​孔​材料​的​孔​分布​均匀性,这样​的​多级​孔​材料​是​高度​均匀​的,从而​保证​了​多级​孔​材料​的​各种​性能​的​均匀​致​性。
  • [专利] 一种​玻璃​熔​窑​烟气​的​脱硫​脱​硝​设备
    (CN205127701U) 本​实用​新型​公开​了​一种​玻璃​熔​窑​烟气​的​脱硫​脱​硝​设备,包括​脱硫​脱​硝​塔​体、加料​装置、排​料​口、烟气​进口​和​烟气​出口。本​实用​新型​的​脱硫​脱​硝​设备​属于​干法​脱硫,烟气​湿度​小,有利​烟气​排空​及​后续​烟气​除尘;且​该​设备​能够​实现​脱硫​脱​硝​一体化,占地​面积​小,便于​维护。本​实用​新型​的​脱硫​脱​硝​设备​采用​先​脱硫​后​脱​硝​的​工艺​步骤,防止​SO2对​催化剂​产生​不利​影响。利用​本​实用​新型​的​脱硫​脱​硝​设备​可以​使​玻璃​窑炉​烟气​中​SO2浓度​降低​90%以上,NOx浓度​降低​85%以上,达到​国标​排放​标准;并且​二次​污染​小,易于​操作​和​推广应用。
  • [专利] 書き換え​型​ホログラフィック​記録​材料​及び​ホログラム​形成​装置
    (JP2016031649W) The present invention provides a compound represented by formula (I) (In the formula, R1 and R2 may be identical or different, and represent a hydrogen atom, a hydroxyl group, a lower alkyl group, a lower alkoxy group, an acyloxy group, an amino group, a mono(lower alkyl) amino group, a di(lower alkyl) amino group, a halogen atom, an aryl group, a trialkylsilyl group, or an alkoxy carbonyl group.). (From WO2016031649 A1)
  • [专利] 一种​用于​头​孢​地​尼​生产​的​水解​反应​罐
    (CN204973886U) 本​实用​新型​公开​了​一种​用于​头​孢​地​尼​生产​的​水解​反应​罐,反应​罐​包括​罐体、搅拌器​和​支撑​脚,所​述​罐体​包括​罐盖、上​罐体​和​底部,所​述​罐盖​上​设有​进料​口​和​转轴​入口,所​述​底部​上​设有​出料​口,所​述​搅拌器​包括​转轴、上​搅拌​件​和​下​搅拌​件,所​述​转轴​通过​转轴​入口​进入​罐体,所​述​上​搅拌​件​和​所​述​下​搅拌​件​均为​斜​叶​桨​式​搅拌​件,所​述​罐体​的​内壁​固定​有​挡板​和​若干个​挡​块,所​述​挡板​中心​高度​低于​挡板​边缘​高度,所​述​挡板​中心​开​有​孔洞,所​述​转轴​穿过​挡板​的​孔洞,所​述​转轴​直径​小于​所​述​孔洞​直径,所​述​罐体​上​设有​液面​限制​线,所​述​挡板​中心​的​高度​等于​液面​限制​线​的​高度。本​反应​罐​加​设​了​挡板,料​液​在​搅拌​过程中,与​挡板​下​表面​撞击,使​物料​混合​均匀,反应​更加​完全。
  • [专利] Method for producing bread kvass
    (RU2591349) FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of cherry pomace with liquid carbon dioxide with separation of corresponding miscella, cutting chicory, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside chicory pieces to temperature 80-90 °C for at least of 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of chicory, crushing and mashing together with dry bread kvass and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with a mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
  • [专利] Method for producing bread kvass
    (RU2591345) FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of limequat peel with liquid carbon dioxide to separate corresponding miscella, cutting dandelion root, drying in microwave field to residual moisture content of about 20 %, at microwave field power providing heating inside dandelion roots to temperature of 80-90 °C for at least of 1 hour, roasting, impregnation with separated micella and simultaneous pressure increase, reducing pressure to atmospheric pressure value and simultaneous freezing of dandelion roots, crushing and mashing together with dry kvass bread and hot water and settling three times and separation of liquid phase from pulp in order to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with mixture of pure cultures of kvass yeast strain M and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling.EFFECT: method allows to reduce duration of process and increase foam stability of target product.1 cl
  • [专利] Method for producing bread kvass
    (RU2589976) FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method incudes preparation of recipe components. Extracting Bay Laurel by liquid carbon dioxide to separate corresponding miscella. Scorzonera is cut and dried in microwave field to residual moisture content of 20 % for no less than 1 hour. One performs frying, impregnation with the separated miscella with simultaneous pressure boost. Pressure is reduced to atmospheric pressure with simultaneous freezing of scorzonera. Crushed and mashed together with kvass bread and hot water. Settled three times with separation of liquid phase from pulp to produce kvass wort. Kvass wort is mixed with 25 % of recipe quantity of sugar in form of white syrup. Fermenting with bakery yeast. Blended with remaining sugar in form of white syrup and bottled.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl
  • [专利] Method for producing bread kvass
    (RU2589968) FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method incudes preparation of recipe components. Citric marc is extracted with liquid carbon dioxide to separate corresponding miscella. Yacon is cut and dried in microwave field to residual moisture content of about 20 % for no less than 1 hour. One performs frying, impregnation with the separated miscella with simultaneous pressure boost. Pressure is reduced down to atmospheric pressure value with simultaneous freezing of yacon. Crushed and mashed together with kvass bread and hot water. Settled three times with separation of liquid phase from pulp to produce kvass wort. Kvass wort is mixed with 25 % of recipe quantity of sugar in form of white syrup. Fermenting with bakery yeast. Blended with remaining sugar in form of white syrup and bottled.EFFECT: method allows to reduce duration of process and increase foam stability of end product.1 cl
  • [专利] Method for producing kvass
    (RU2587304) FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components by extracting orange peel with liquid carbon dioxide to separate corresponding miscella, cutting yacon, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside yacon pieces to temperature of 80-90 °C for at least for 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase. Method then includes reducing pressure to atmospheric pressure value with simultaneous freezing of yacon, crushing and mashing together with dry kvass bread and hot water, settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation with a mixture of pure cultures of kvass yeast strains M and lactic acid bacteria strains 11 and 13, blending with remaining sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
  • [专利] Method for producing bread kvass
    (RU2591598) FIELD: food industry.SUBSTANCE: invention relates to production process for kvass beverage. Method comprises preparation of recipe components, extraction of blackberry pomace with liquid carbon dioxide with separation of corresponding miscella, cutting oyster plant, drying in microwave field to residual moisture content of about 20 % at microwave field power providing heating inside oyster plant pieces to temperature of 80-90 °C for at least 1 hour, roasting, impregnation with separated miscella with simultaneous pressure increase, reducing pressure to atmospheric pressure value with simultaneous freezing of oyster plant, crushing and mashing together with dry kvass bread and hot water and settling three times with separation of liquid phase from pulp to produce kvass wort, adding 25 % of recipe quantity of sugar in form of white syrup, fermentation by combined starter of kvass yeast of strains M and S-2 and lactic acid bacteria of strains 11 and 13, blending with the sugar in form of white syrup and bottling.EFFECT: method reduces duration of process and increases foam stability of end product.1 cl
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