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    • 42. 发明申请
    • Agitator Ball Mill With Axial Channels
    • 具有轴向通道的搅拌器球磨机
    • US20160107163A1
    • 2016-04-21
    • US14978763
    • 2015-12-22
    • NETZSCH-Feinmahltechnik GmbH
    • Horst Pausch
    • B02C17/16
    • B02C17/161B02C17/163
    • A stirred ball mill including a grinding container, in which an agitator shaft having grinding elements is arranged, whereby a grinding chamber is formed between the grinding container and the agitator shaft, into which chamber the grinding elements extend and into which at least one inlet duct for grinding material opens and in which a dynamic separation device for grinding bodies is provided, the separation device having recesses for feeding back the grinding bodies, and in which the agitator shaft has at least one recess, which widens the separation device and extends in the axial direction into the grinding chamber for improved distribution of the grinding bodies in the grinding chamber.
    • 一种搅拌式球磨机,包括研磨容器,其中布置有具有研磨元件的搅拌器轴,由此在研磨容器和搅拌器轴之间形成研磨室,研磨元件延伸到该室中,并且至少一个入口管 为了研磨材料打开,并且其中设置有用于研磨体的动态分离装置,分离装置具有用于反馈研磨体的凹部,并且其中搅拌器轴具有至少一个凹部,其使分离装置变宽并在 轴向方向进入研磨室,以改善研磨体在研磨室中的分布。
    • 44. 发明授权
    • Method for the production of a product mass
    • US11510419B2
    • 2022-11-29
    • US16700451
    • 2019-12-02
    • NETZSCH-Feinmahltechnik GmbH
    • Theron Harbs
    • A23G1/00A23G1/12
    • A method for the production of a product mass, in particular a chocolate mass, as a basic mass for foodstuffs, with a plurality of ingredients and a recipe total fat content, using a conching device with a conching container, which can be opened and closed hermetically sealed. The method includes filling of the conching container with a low-fat partial mass, which includes at least a part of the plurality of ingredients and has a fat content which is smaller than the recipe total fat content. Furthermore, the method includes a first conching of the low-fat partial mass with a closed conching container and second conching of the low-fat partial mass with an opened conching container with simultaneous active drying of the low-fat partial mass. Before the second conching, the method includes an addition of a further part of the plurality of ingredients to the low-fat partial mass until a fat content is reached in the range from approximately 11% to approximately 17%. The method also includes liquefaction of the partial mass while adding the rest of the plurality of ingredients and mixing the latter with the low-fat partial mass to form a total mass representing the product mass, which at least essentially includes the recipe total fat content.